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I switched to screw tops about 20 years ago. I reuse them and have about 30 cases of different wines. I have never had a bottle go bad.

I use them as 1 gallon recipes, and add Nutrient, tannin, acid, sugar, water and yeast. Pretty much like any other batch.

Here are some nice ideas for herbs and flowers. I've done a few and my favorite is the Bali Rose - Hibiscus Flower & Dill.

I would do a simpler test. Mix up two or three identical batches and add a different yeast to each batch. Continue your processes to bottling, do a taste test. I did that once, and there was a difference. It was too non-de script for my taste.

I've made a fair amount of Cherry wines and Hibiscus Flower wines, but have never blended them. I usually blend when there is some kind of problem that I want to fix, and then it is after the batches are completed. When I start out knowing that I will blend, I make each wine, and basically...

On 9/5, I started out with 13 lbs of the Wild Grapes and froze them for a couple of days. I thawed and crushed them and stole 3 cups of juice to make jelly. Added 4 cups of water and let it sit for 12 hrs. Then added 2 cups of sugar and 2 Campden tabs and let it sit 12 hrs, SG was 1.090...

Many years ago, I got turned on to Vintage Port wine. There was a tradition to procure bottles of the Port from the year of your child's birth and other significant events. The idea being that they will both be of age at the same time. I started with a 1977 Quady Port and just continued to...

I have rarely made a solo Wild Grape wine - I usually blend with Labrusca, Elderberries, Red Tomatoes or Mulberries, in different combinations. In 2007, I made a Port, using 8 2/3 pounds per gallon, no other fruits, except the common chemicals. Last month, I performed my first taste of the...

No, I don't have a seaplane. I just live next to the SeaPlane Base. Sorry for the delay, was in Canada actually catching fish.

Did you get a chance to stop by the Sea Plane Base?

I see that they're ripe! It seems a bit early. I usually use between 4 - 5 pounds per gallon. 45 years ago, I only used 3 1/2. Do you back sweeten? If so, to what SG? To me, 100% sounds too harsh.

Why??

Be sure to add some sprigs of dill to a few of the bottles!

Yes fresh, and they are rather small, only 5 petals on each flower.

Wild Rose petals, 2 quarts per gallon. Dried Hibiscus flowers, 2 oz per gallon. Dill is my main choice for an herb, usually added to the two flowers noted. On a side note, leaves are a great option; grape leaves & tendrils, Black Walnut leaves, Maple leaves, and Oak leaves make for interesting...

Here is a page with lots of ideas for you!! I've done a number of them, albeit slightly adjusted. Recipes for home brew wine making from Wine World FDW It was the Dill & Hibiscus that turned me on to the dill. I add that to many flower wines, Hibiscus, Rose petal, Heather & Elderflower.

If you are in a rural area, look for wild grapes. You only need about 3 pounds per gallon and you will need to back sweeten the wine.

When you bottle the wine, add a couple of springs of dill to the bottles. The Hibiscus & Dill flavors meld very nicely!

Last Friday, I opened a 1973 Christian Brothers Vintage Port to celebrate our 50th Anniversary. I was a little surprised that it only had a T-cork, whick broke off with the first turn. The wine was very good.