Last Activity:09-25-2014 5:30 PM
Likes Given: 2
Posted in thread: Should you top up everytime you rack? on 09-22-2014 at 06:53 AM
I've gotten into the habit of making extra in primary, putting the excess into smaller jugs to
either ferment or freeze. Then you have extra to use for top up. No dilution. The freezing
Posted in thread: synthetic corks on 09-22-2014 at 06:40 AM
I bought some expensive synthetic corks for the 2-4 bottles per batch I put in what I call my
archives. The corker leaves a big hole in the cork however. Any good tricks for getting around
Posted in thread: Rhubarb combined with _______? on 09-22-2014 at 06:32 AM
i recently bottled last year's rhubarb wine, following Jack Keller's recipe (of course). It is
by far the best wine I've ever made, so this year I've started two batches, and have enough (12
lbs) in t...
Posted in thread: Beet wine on 07-31-2013 at 11:42 PM
I saw a recipe with black pepper. Anyone tried this?
Posted in thread: Rhubarb wine and pectic enzyme on 07-28-2013 at 05:42 PM
Thanks Yooper, I think I will add it on my first rack, or else during bulk aging
Posted in thread: Saskatoon berry wine on 07-28-2013 at 05:40 PM
Cypress Hills winery in Saskatchewan also makes a Saskatoon wine
Posted in thread: Saskatoon berry wine on 07-26-2013 at 11:05 PM
I'm ashamed to have no experience in Saskatoon Wine, even though I am from Saskatoon... and
work for a Saskatoon Berry company. I will one day (no room in carboys and don't want to buy
Posted in thread: Beet wine on 07-25-2013 at 04:24 AM
I planted extra beets for a few gallons of wine this year - I figure even if it tastes like
crud, it will at least be a beautiful colour!Does anybody have any experience they can share?
Anyone tried a...
Posted in thread: Strawberry Ruhbarb Jam wine on 07-25-2013 at 04:14 AM
Just an update that this turned out quite well. It was bottled June 22 and I'm already half way
through (gave a lot away). It aged a little in the carboy, and was delicious when it was
Posted in thread: Rhubarb wine and pectic enzyme on 07-25-2013 at 04:06 AM
Hi folks,I know pectic enzyme is usually added before ferment (only used it once for jam wine
and it cleared beautifully), but I pitched the yeast on my first batch of rhubarb 7 days ago,