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I haven't made it yet, but I'm going to use 7.25 oz for the 5 gallons. Check out these unusual recipes http://wineworldfdw.com/wine_recipes.html The Bali Rose is excellent. Actually, dill does wonders for many other ingredients.

I made a small one gallon batch in 2016 and used Mary's recipe. I had 3 pounds and 11 ounces of fruit and it turned out very good. I used 2 pounds of sugar and started with a 1.1 SG and ended with 14.4% alcohol. I used Montrochet yeast and I did back sweeten it a bit, but I lost that data...

I once made a large batch of Cranberry wine, using three different yeasts, with identical batches of must. After about 9 months, I taste tested them and there actually was a difference! A very slight difference, possibly after ruining my taste buds with years of drinking Scotch, I determined...

I've never made a wine with syrup, but about 35 years ago, I tapped a Birch tree and made a Birch Sap Sauterne. It actually turned out pretty good. There was just a hint of the sap in the finished wine.

I've been making Cranberry wine since the mid 1970's and the vast majority of my batches have been with fresh berries and a few times I've used the canned berries if I've found a deal on them. Usually, I wait for them to go on close out at the local Aldi store for .79/lb. My best results have...

I was going over some old recipes that I discovered on WineworldFDW and decided to try his "Egypt White", which calls for 40 grams, 1.41 oz., or about 1/3 c of ground star anise. Jack Keller has two recipes that each call for 2 anise stars, which seems a bit light compared to. I made a batch...

I do the same with carboys, but with sodium metabisulfite. I now use almost 100% tasting corks and screw tops and after I rinse the bottles , I add some sodium meta and just recork or screw top the bottles, and voila, they are ready to bottle! I usually drain them and rinse before bottling...

I used the recipe in "Mary's Recipes", published by Purple Foot in Milwaukee. 4lbs of Turnips and 2 1/2 # Sugar, the recipe called for 1/2 oz of hops, which I didn't use. Chop the turnips & boil the pulp until tender. Remove the pulp, add sugar and the other normal ingredients, etc etc. I'm...

I made Turnip wine once. It was terrible. In my 45 years of wine making, it was the first of two wines that I've thrown out! I aged it for about 3 years, maybe I should have taken 5.

If your primary only holds 5 gallons, you can't make 5 gallons of wine in one batch. You have 22 pounds of stuff taking up a lot of space and it won't produce very much liquid. All other fruits produce different amounts! You should buy a 7 or 8 gallon primary. You are experiencing a common...

I agree, use a food processor and chew the cranberries up. Put them in a bag and pour sugar in a pot, add a gallon of water and bring it to a boil. Add it to the berries and continue until you have enough. Let it cool and add your yeast.

At this point, it doesn't make a BIT of difference. You have an active fermentation and you're filling the space with carbon dioxide, not oxygen. On your next racking, you could take steps to reduce the air space, you could add some sugar water now or add some wine later. The marbles are a...

You should make identical wines using different yeasts. Try to do each batch the same and after a year taste them. There will be a difference. For me, it was impossible to pick a favorite. Read the gibberish that the yeast manufacturers describe their yeast with. They don't compare the...

I've used K1 v 116, Premier Cuvee, and K-47. All are great! Try adding some Heather or Dill. Adding dill to Rose Petal and Hibiscus wines is very nice.

1. Slow down, you don't need to rack the wine 3 times in six weeks. You can taste it after six weeks but don't pay too much attention to what you taste. You don't need clarifying agents at six weeks. 2. IMO, virtually all fruit wines need to be back sweetened. Most dry fruit wines are...

Although, there may be a slight difference in fermenting a batch containing both the cranberries and the grapes, after reading your post, I think that I will ferment the grapes and the second run of cranberries separately. Then I will have the fun of blending the two and back sweetening them...

I'm currently fermenting 5 gallons of Cranberry wine. I have 20 pounds of berries, ( The local Aldi had them on clearance for $0.63 per pound ). I was thinking of using the berries for a second fermentation and adding 5 pounds of wild grapes. The grapes will certainly overpower the...

I've been making Tart cherry wine for about 40 years, generally out of Montmorency or North Star cherries. I highly doubt that you can replicate the "Tart" flavor by adding acid to the juice from sweet cherries. If you want a particular % of alcohol, start with the corresponding amount of...

Has anybody ever made a batch of Catalpa flower wine and lived to tell about it??

Some thoughts In 45 years of wine making, I have never had a fruit wine ready for bottling after only 4 months, try waiting another 6. Again, you haven't posted your pounds per gallon figure - that is an important number to share for meaningful feedback. Also, how many gallons did you make...