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Welcome!

Welcome!

Thanks for the advice. I’m still learning and I’m starting to suspect that I’ll always be learning 😅 but then this is what makes it fun.

Actually your answer was more helpful than you realize, you made this old brain think!😂Imagine that!😂 One of my weaknesses is that I’m a creature of habit and somewhere along the way I started squeezing/pressing the bags on a daily basis during fermentation. It didn’t seem to be a problem...

After reading various wine recipes, I’ve noticed that some would say to squeeze the nylon straining bag, some would just lightly squeeze it and others would say to hang it and let it drip. Is there something like a rule of thumb or just the author’s preference?

Seems like I’m having trouble navigating this site.😂

Thanks for the explanation! Makes sense to me now.

Thanks for the explanation. Now the use of acid is starting to make sense to me. Have a question about Citric acid. I read somewhere that you should only add it after the fermentation is finished. Do you do the same and why?

Thanks! This makes sense to me now also a bit easier to back sweeten as I was using the secondary 😂

You can rack the wine into a primary and not worry about exposure to oxygen?

Northwest of Des Moines.

Hi everyone! I can’t really say that I’m new here as I’ve been following this site for a few years now. Last year I got around to becoming a paid member and now a year later I’m finally getting around to introducing myself…..procrastinate much?😂 I got started into brewing in the 90s...

@ @BigDaveK I’m curious to know what type of yeast you used. I’m planning on making this in the future.

Thanks!

I been thinking about making elderberry wine but with dried elderberry. Would I run into the same problem?