Recent content by okemasis

Oh boy, I've been away for a while and need to update my signature! Rhubarb is definitely my go-to these days. Also have my first batch of chokecherry on the go

Hey guys, I've been wondering for a while if there's any little gadgets out there that can mount your siphon above the lees when racking. Anyone know of anything? I currently tie a towel around it to hold it off the lees while I do other things, but there must be a proper gadget! Also a...

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 option probably isn't the greatest if it's not fully fermented yet, but I save a mason jar in the freezer...

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 this? Maybe some rigid metal between the cork and the corker? Couldnt find anything while i was...

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 the freezer for another half batch. Does anybody have any recommendations for a fruit or two...

I saw a recipe with black pepper. Anyone tried this?

Thanks Yooper, I think I will add it on my first rack, or else during bulk aging

Cypress Hills winery in Saskatchewan also makes a Saskatoon wine

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 more!) Make sure to post your results, and so will I when I get around to making some

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 batch with pepper?

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 bottled. My only complaint is that it's too sweet - I did too much topping up with grape juice...

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, not thinking of pectic enzyme. Is it too late to add it 7 days in, or can it go any time?

Hi all, I just chopped and froze enough rhubarb for a 23 liter batch. Jack Keller's my go to guy (like most of us I think) and he suggests an oz. of precipitated chalk per gallon to remove the excessive oxalic acid. Can anyone comment on their experiences with/without the chalk. My local...

Hi folks, I've got the idea in my head to try a lemon cayenne mead. I've yet to venture into the world of spices in my brewing, so I'm wondering when is best to add the cayenne? Right off the hop when I boil my water/honey? I plan to try a gallon batch just using dried powder cayenne, but if...

I'm thinking about trying dandelion wine this summer. Do you only use the flower?