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I'm not sure if this is interesting, but it worked very well: 26 lbs with pits 19 Lbs pitted Pitted Plums 14 lbs Sugar 5 gal Water 3/4 tsp Tannin 6 tsp Yeast Nutrient 1 tsp Yeast Energizer 3 Tablet Pectic Enzyme 5 Tsp Acid Blend 1 pack Premier Cuvee yeast

"Yes, flower wines are not within my ability." Hogwash. YOU can make Hibiscus flower wine. Buy them at your local Health Food store or...

I make wild rose petal wine every other year. I also make dried Hibiscus flower wine, dried Elderflower wine, Hibiscus /Heather wine and, once Day Lillies. I start by adding the petals and sugar into the primary and then add two gallons of boiling water, mainly to put the sugar into solution...

If you had the time to go out three times a day and flick them into a coffee can filled with water & a couple of tbs of liquid soap, you will do wonders; especially if you get two that are mating in one flick! The other is to spray the ground this year and next year with grub control. That way...

Because the books say so!!

I always use 1/2 tsp of Sorbate per gal for all of my wines that need back sweetening. I also very rarely use campden after the initial prelim fermentation, so I can't comment on adding them at the same time. Bernard's analysis is very interesting! A key to it may be in the statement of a...

Try 2 1/2 - 4 pounds of Rhubarb per gallon. Freeze the rhubarb, and remove the fruit before fermentation. Find the book "Mary's Recipes".

I just bottled 5 gallons of Wild Rose Petal wine and I used Potassium Sorbate. One problem could be using 1 tsp per gallon. You should only use 1/2 tsp per gallon. Too much can cause Flowers of Wine which is a lot worse than loss of color! The other problem could be using the Campden tablet...

That yeast has a weakness in that it will produce H2S if conditions go awry - like stressing the yeast with too little or too much nutrients and it will produce hydrogen sulfide gas in the presence of excess sulfur compounds. I guess that I haven't bought it since they changed the name...

Montrachet.

You really shouldn't use the air lock on your primary - you want some oxygen contact with the must during that primary fermentation. With a starting sg of 1.056, you should wind up at about 9% abv which should be fine for your champagne. How long do you plan on aging it before you add the...

I, also, make a fair amount of tart cherry wine. I always make it with 3 to 4 pounds per gallon. IMO, 5 lbs per gallon will make the wine too tart & bitter, especially if you don't back sweeten it. I believe that in my state, along with Cranberry, Tart Cherry wine is one of the favorites.

Or you can use the grilling oak or cherry wood chips. Be sure to save the chips after they've been in the wine - then put them in the grill smoker.

Oh, here is the pdf!!

I use a spreadsheet. With each new wine, I add a new sheet to the file and name it, ie "2019-Cranberry". I fill in data as I progress with the batch. When the batch is bottled, I copy & past to a Completed" spread sheet. The attached pdf file only shows a small area of the spreadsheet. I'll...

This is one of the few times that I care what yeast I use. I use Premier Cuvee, which has a Temperature range of 45 - 95. You can find the temp range for most yeasts and most are below 65 degrees.

Send me the flowers, I'll make it!

But, you went from 1.076 to 1.050. What was the temperature of the must at the 1.076 reading? It shouldn't matter what yeast you're using, you should have fermentation by now. Did you add other items? Campden, etc?

Correct, don't cork screw tops, just reuse the old screw tops and turn them tight. The original are not "tightened", they are pressed onto the bottles.

INTERESTING!! I am more of a believer of if it can be done, lets do it. Having made wine for over 45 year, there have been very few that i have not been able to drink - give it a try. IMO, Jack Keller's recipes are attempting to replicate grape wine varieties rather than a fully fruity wine...