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Bottles were free. 30c a bottle of wine was my cost. Now it is less.

Neighbors! Also restaurants, and even recycling sites. Over time, I have developed a liking for different bottle shapes and discard the ones I don't like.

Now less. Sugar and the cork is my big cost. Free fruit, and berries, and everything else is pennies.

4lbs per gallon. I am now working on the 8th gallon. Enough to make ~120 bottles that I will start in April 2020.

An incredible crop this year. 6 gallons so far, and I am finding bigger and better patches of these berries everyday. Almost 2 gallons this morning, and I will try for another 2 gallons this afternoon. :db There were zero last year. :(

The first time I made wine I used grape juice as per instructions. The smell was awful. I have never used grape juice again and have never had a problem like it before. YMMV.

Reviews say that some of these leak. First of the Three works, and I only needed one so I'm happy. Possibly 2 properly working ones as spares.

I have been looking for a solution to the mess made as I move the filler from one bottle to the next. Found it!!! :) https://www.amazon.com/gp/product/B015H00GKG/?tag=skimlinks_replacement-20

I have access to Oregon Grapes on my property, the neighbors and the nearby campgrounds (The bears and the deer get the ones in the wilderness). Not enough to make a 6 gallon batch, so I freeze them and add enough the following year. IMO, the Oregon Grapes are the very very best wine I can...

In years past $12.50 for a 25lb bag at Costco was the price that was hard to beat. I picked up six 25lbs bags from Walmart at $8.78 each. Wow! It did qualify for free shipping (is there profit after shipping 150lbs of anything?), but I had to do some shopping there, so I picked it up. Free...

IMO, food almost always taste better when someone else makes it. Sausage too, unless it is from a nameless and faceless being that packages it for the grocer. I just started a giant batch of chilly. Pulled BBQ beef from the crock pot, homemade sausages, some left over NY Steak, and some...

My last big batch of Sausages is nearly gone. The bloom is off the rose, now it is work. I'll start looking for a new recipe while I let the pork begin its several day thaw.

Hmmm.... Once upon a long time ago, something I made(?) used vanilla extract. It's been sitting in the fridge ever since. I'm going to add it to my next glass of wine. :)

The question was "What will be the wine quality, if the fermentation was done without the berry skins?". I also added some plum wine to the last batch of Elderberry to fill the carboy space. The plum wine is a bit weak by itself, but might be just the thing to round out the strong Elderberry...

Agree! 2 years ago, I joined a wine club to take advantage of their teaser initial offering. Their "Best" was priced at $49, and to me it had a soapy taste to it. IMO it was a $4.99 bottle of wine (barely).

Cool!!! My neighbors were going to their adult children's Christmas party, and I gave them a bottle of my Apple wine to take. They opened the wine and disclosed that it was a homebrew, and the guests seemed a little wary. It was complimented, enjoyed and gone immediately.

I'm comparing my wine to what I can buy at the local grocery. Not meant to be a philosophical dissertation.

I would imagine most winemakers have an inflated idea of just how good their wine is. My wine is hit and miss. The bad stuff is still drinkable, but my best, I would say is worth maybe $10 a bottle. It is my Blueberry that is consistently good, and last years Oregon Grape was great, i.e...

Glad I make my own wines and all of it is from fruit picked in the wild. :db