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I've made Wild Rose Petal wine for forty years. Here is the recipe for the last batch...

I've never done violets or lilacs - they both seem a bit to labor intensive! I've done a lot of wild rose petal and hibiscus and some Heather & Hibiscus, and Day lilies (only once). I've also done Elderflower, that i thought was pretty good. Get some dried Hibiscus flowers from your local...

I've been doing Rose Petal wine for close to 40 years, but i've never bothered to weigh the petals! I've only made the wine from wild petals and use between 1.7 - 2 qts per gallon. They naturally compress a bit by the time you pick the 2 quarts - seems like you never reach it. I often will...

1st, Not everyone likes that same thing. 2nd, try the Vintners Best, as it is, and see if YOU like it. I personally don't like the heavily fruited wines. I have used the VB Cranberry and it turned out just fine. I have been making Cranberry wine since the early 70's, and have made it with...

IMO, the most telling procedure for evaluating yeast is to make two or more identical batches of the same wine, just using different yeasts.

I've been making fruit wine for 49 years and have always added all the dry ingredients together with the fruit and water, except for the yeast. Maybe twice the Cranberry wines have needed a second pack of yeast. I've never added Fermaid X,Y or Z, just the generic nutrient. Most recipes that...

How many pounds per gallon of Cranberries did you use? The Cranberry juice won't sweeten it very much and that probably is sweetened with corn syrup. IMO, all Cranberry wine should be sweetened. The sweetness brings out the flavor of the berries and hides some of the bitterness if too many...

Please prepare two or three identical batches with different yeasts if you really want to know the difference that the yeasts make. Do it with the same batch of berries, so that you can have controls. That is the only way that you can tell the difference! Yeaar to year and bog to bog, the...

I've used Premier Cuvee, D47, Montrachet, and K1-V1116. In 2008, I made two identical batches, one with K1-V1116 and the other with Premier Cuvee. There was a difference, but I couldn't pick a preference, so I combined them after 6 months.

I've never added raisins to Cranberry wine. When I use fresh berries, I don't add tannin. When I use canned berry sauce, I do add tannin. The first batch of Cranberry wine was in 1976. IMO, raisins don't add much flavor, just a bit of body, especially in something like Cranberry.

IMO, it depends on how you want your final product. Dry Cranberry wine is not my favorite, so after aging a bit and after adding Sorbitol, I would sweeten to taste and that should cut much of the over acidic taste.

The local Aldi & Pig had them for 99 cents per 12 oz bag. The local stale food store has the canned berries for 25 cents!! Just made 5 gallons with those and added a few cloves to it.

Made Clove wine around 1976, wasn't bad; but I haven't made it since. I vaguely recall using about 10 cloves for 1 gallon. It is certainly worth experimenting with lesser amounts in a dull tasting red.

Why did you dump it? Do you have any "stale food" stores up by you? Some times you can get some real deals on canned fruit there. In Oshkosh, there is one that currently has canned whole Cranberry sauce for 25 cents a can. The whole berry variety makes a wonderful wine. Probably too far...

You might try making some Wild Rose Petal wine, it smells and tastes just like roses. I make 5 gallons every other year.

After you're done with the chips, put an old screen over the sink drain and dump them out of the carboy. Let them dray on the screen and use them in your grill smoker! Great smoke flavor.

Question is, do you think the D21 kit will have bulk aged long enough to taste halfway representative of its end state? I may just have to take a leap of faith and blend it at equal ratios and hope for the best. Plan is to fill a carboy or two with the blend(s) and bottle the rest, as individual...

You might want to try some of these: Recipes for home brew wine making from Wine World FDW I've been adding dill to a number of flower wines for years, now. Here is a link to Jack Keller's Flower wines Winemaking: Edible Flowers

Here is the link to the thread that I started when I made a Wild Grape Carbonic Maceration last year. Carbonic Maceration I started with the wild yeast that created the CO2, and I shortened up the 4 - 5 weeks of prelim fermentation to 2 weeks. I was disappointed with the end product, but...