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I assume you add acid to these herbal/flower wines? What does that look like? Acid for pH at the beginning then taste test later on and add more if necessary? Are you shooting for a similar mouth feel as white (grape) wine?

Interestingly, I’ve got a garlic wine in cold stabilization right now. For 1 gal, I used 2 lbs roasted garlic, 10oz golden raisins, 2.5lbs sugar. Ended up needing to top off about 15% with a sauv blanc for headspace and I just tasted it last night (10 days since start) and I actually don’t get...

What process is best for adding tannin and acid to a wine after primary? I want to do it systematically so I can taste various ratios and decide on an optimal recipe for next time (I don’t use grapes/ grape juice so the starting point of the base when is less variable). I’m thinking taking...

It’s been 4 months since yeast was pitched. The mead was almost crystal clear right after fermentation but I’ve been bulk aging it just because. Kept it on some lees in for a few weeks before racking once more. Tasted today and it has an insanely long dandelion finish and obvious on the nose as...

I love reading your going for it threads. Interesting point you make with cooking with what you drink. That’s how I do it, so makes sense. From my understanding, the main benefit of cooking with wine is the addition of acidity and moisture. That said, I also notice an overall increase in flavor...

I’ve been brainstorming the idea of specialty cooking wines for commercial sale. Think garlic, herbs, etc. After doing some googling, looks like wines with 1.5g per 100ml of salt are not considered alcoholic beverages. This would make sales and shipping so much simpler but ew, I don’t really...

I’ve seen this said before, I definitely think I’ll try it next time.

I made my first wine last month and decided to make a mead as well at the same time, despite doing heavy research into wine, not much into mead. It just felt like a missed opportunity to not marry the spring flavors of dandelion and honey. 3/27/23 For one gallon- Cold brew method 152g of near...

Yes, I’ve read through the thread. I’ve been tempted to try a chive blossom wine

Do you remember how much scapes you used?

How’d the wine and mead turn out? I’ve got a gallon of each in primary right now.

Good point. 5 hours is actually what my site has now, in March. I believe it should be a minimum of 6 as the days get longer.

All other variables aside, if I have a perfect spot for some vinifera vines but it only gets 5 hours full sun due to sloped hill and trees, would I expect less yields, longer ripening, or both?

This is kind of what my intuition tells me, yet so many recipes call for 3-6lbs which are hardly 100% juice.

Good point. Even if I offset the lost liquid with glass beads or something, the final bottling would still be short.

I’m a new wine maker (previous hobbyist beer maker) and I love the theory behind wine and I’m an experimenter at heart. The fruit and flower wines I’d like to make have many variables: ratio of base ingredient, acid, alcohol content, body (and ways to achieve body), yeast, etc. I’m making a 1...

That’s a big difference in amount of bananas used. Thanks for the advice!

Interesting idea to blend the two. Thanks!

Definitely doing a one gallon batch. I was thinking ec-1118, so I’m happy to see you mention it.

So I'm a new wine maker and previous beer maker. Lot of things running through my head and one of them led me to an interesting thought experiment. The idea: Banana pudding sparkling So I was thinking, a banana wine with a subtle bread characteristic and lactose. That then led me to think...