Recent content by MzAnnie

Thank you, it sounds like a plan....

Great Morning!!! I was wondering: I made some Carmel Apple Mead, and it is just way to sweet. It has been bottled since November. Can I, restart it? My thought process: I scored on a butt-load of crab apples. Can I start the fermentation of them, then add a couple of bottles of mead, like...

WoooHooo, the husband just told me that he could "find" room for the Pakistan Mulberries, whose pics I posted above. I am so excited!!! His love of mulberries, equals mine...:)

I really like the dried elderberry wine. I always feel like I am doing something good for my body, while I am imbibing! :) WVMJ - Can this help your fungus? http://www.facebook.com/l.php?u=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3DoNbrJqtZL5s&h=NAQHfGaqv

Arpolis, those aren't my mulberry's. Those are from a tree, I wished I had. Mine are the standard, deep purple that are about an inch long. They are by far, my favorite berries, I have eaten them all my life, but I have yet to make a wine with "just" mulberries. Thanks everybody, for all...

We have lots of little berries, and "berry" few leaves, actually they started coming on in the middle of March, but got frosted on twice. We are in southern Mississippi. I don't know if they are cultivated or wild. We have one tree, purchased from a nursery, so I would assume that it is...

I say good idea, the only experience I have with citrus wine, is a Mandarin/Pineapple which I drank young, a grapefruit/satsuma, which was awful until it aged, and a satsuma/hibiscus, which turned out good, but wouldn't win any awards. There is a recipe on Jack Kellers site about making wine...

GREAT MORNING! This year we are going to have a bumber crop of Mulberries...they are going to be ready in a months time, so I am looking for all the advice I can get. From what I have read on Jack Kellers site, Mulberry wine doesn't have a lot of body. Does anyone have any tips on what else...

Lemon grass is a perennial here. Do you know what pampas grass looks like? That is what my lemon grass looks, and feels like. I have no recipe, but will be asking in the late spring, when I have to trim it up. Sara, what about lemon balm, instead of verbena?

Thanks, I was trying to save money by buying the OceanSpray BlueBerry Cocktail. Usually I buy Northland. I don't think I will be using it again. I know better. I can hardly wait for blueberry season. These wines are OK but so much inferior to the fresh produce ones. HURRY UP SPRING & SUMMER!!!

Professor, I saved my spent grains, by freezing them in portioned ziplock bags, and use them when I am baking bread... about a half a cup to a two loaf batch.

I guess it was 60L that I used. It was leftover from the Carmel Apple Mead, I made my husband. It is aging now as we speak. I did not like the taste at all, before I bottled it. I am hoping all of you are right and it ages out nice. I am sure it has something to do with my dislike of honey.

I kind of mispoke on this, my wines are not totally organic because I use regular cane sure, not organic. Sorry, I should have said, quasi-organic.

WOW you are on a roll! I use rose hips in alot of my wines. I also use hibiscus. It makes such a beautifully colored wine. I can't wait until herb season to try and make lemon balm and lemon grass wine!!!

In the summer, I make organic wines from the fruits in my yard. I drink all my wine young, as soon as they clear. It is bottled and put in the wine refrigerator. I try to have them timed to come out of the secondary as soon as we drink the previous five gallons. I am by no means a conniseur...