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I am 30, all about the hunter/gatherer life and I'm thought weird by most too, I don't know if age has much to do with it! Just got my first 5 gallon batch of this stuff together, do you have any tips or tricks on de-stemming the chokecherries? 15 pounds of it was pretty tedious, I don't know if...

I know for sure I can at one vineyard, but they only have red wine grapes. I'd want the skins for those anyways though, wouldn't I? I am going to call around to other vineyards in the morning and see if I can get the juice for the white wine grapes.

In my area there are a number of vineyards that sell wine making grapes by the pound. I've got quite a large selection to chose from, various reds and whites like merlot and riesling. Even better, at least one of them have equipment available to crush and press the grapes. I'm having a bit...

I was afraid of that, but the pure fruit is an interesting idea.

Hey everyone! I've got wine questions once again. I've got a couple gallon bags of frozen pears, they were super ripe when they were frozen,and another gallon worth of frozen strawberries. Not sure what the weights are off hand, probably about 5 pounds of each. I was just going to make a...

I am getting ready to make a 5 gallon batch of this, but can't get the grape concentrate locally. At the homebrew store they suggested just grocery store grape juice concentrate, do you think this would work if I got a preservative free variety?

Just an update on this, I went with the 71B. I let the SG be my guide for the syrup addition, aimed for and ended up with 13% ABV. They tasted amazing when I bottled last year, will be awhile before I open another bottle. Some things are just worth waiting for.

Oaking would be amazing, but it is pretty light and fruity so I am not sure about it for this one. Maybe just a small amount? I have choke cherry growing all over the place down here, think that might be nice oaked? Good idea for the additions, I will give that a go once I am done racking the...

Hey everyone! It's been ages since I was on the forum, but I'm back now! I've been making lots of tasty wines and beers since I was last on, and playing around with fruit wines. Have some really nice blueberry wine and a strawberry melomel that will be bottled very soon. I have some...

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Cool idea, I hadn't thought of using koolaid. I will try that if I can't find the concentrate flavors I want. Still working on getting the ferment going on these, have a couple of starters going based off a method I found in another thread. Fingers crossed, otherwise I'll have apfelwein...

You're my hero. I have had a bochet that has been stuck for ever despite repeated efforts to get it going again. I tried this with my bochet must, and 24 hours later it is finally chugging away again. I just started two batches of skeeter pee this afternoon, and am using the same...

Thinking about using maple sugar to back sweeten with, in addition to syrup.

Good points, all. I am pretty much using what I have, having to buy nearly 4 gallons of syrup just wouldn't make sense when I have it already. I do like the idea of toasted sugar maple to age it on. And yeah, I will take your advice and mix half for the OG reading. I'll use the...

Hmmm, maybe somewhere in the vicinity of 13%? Not trying to make anything that is rocket fuel worthy. Though this will be aged many years in all likelihood. I have plenty of energizer, nutrient, tannins, etc as well to add the mix if needed. I understand maple syrup is pretty nutrient...

Buddy of mine gave me a bunch of maple syrup and homebrewing equipment, on the condition I make maple wine and give him the lion's share. :ban: Not a deal I could pass up! Anyways, I have 2 gallons of syrup he processed himself that needs to be kept pure, and another 7 quarts of good...

Sorry if this has come up, I didn't quite find what I was looking for in a search. I am going to make 2 batches of SP this week, but I want different flavors. I'm thinking a cherry lime, and a blackberry lemon. For the cherry lime, I have key lime juice I plan to substitute for 1/3...

23234+5= 23,239

Bottled today, didn't bother to soak the corks or sanitize in any way as it was a fresh bag. Even using my cheap hand corker, had no issues getting the corks in. Kind of irregular on the tops, some stick out a tad and others are dented, but I figure part of that is the tool and the rest lack...

Thanks Yooper! I've got a brand new bag of corks, not worried about sanitation more so ease of getting them into the bottles. Might have to hold of on the waxing then until I get back to Marquette. Last thing I want to be dealing with the day I leave town is sealing wax.