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I would like to share around if anyone else is into it. Can you mail a bottle of wine? I’m going to bottle some wine in 12-16oz bottles soon. And have wine bottle size strawberry that needs a year ready to go. A few bottles of year old watermelon and peach.

If I open a bottle of wine homemade or store bought. High end or low end wine it goes bad or has bad flavor after a few days or 5. Why doesn’t wine aging in a barrel with a wooden stopper. Especially opening it month after month to test the flavor. Not that I have any experience, just...

For folks that may be new or intimidated by the process. This will be picture heavy. 5 gal bucket of berries weighs roughly 25# Trimmed and chopped roughly 20# Now we have room in the 5gal bucket for some ingredients. This is a dessert strawberry that comes out high ABV with a little...

Turned out really well. I’m impressed and like the hue of the wine. It has rested in the last racked carboy for 7 months. Mid July and it will be a year old. I used the O 5 gal bucket method. Includes a 5gal bucket of chopped cubed watermelon. Tannin A couple table spoons of lemon juice...

Strawberry leaving my home [emoji30]. Table recipe for the relatives and the Bourbon fortified for my father.

I'm new this year to fruit wines. Real fruit using petic enzyme. My strawberrys ended up clear. The watermelon and peach are hazy. The only difference I can think of is the strawberry I didn't use acid blends or tannins. The others I did. How do y'all end up and do you know why?

So I am into the 16th hour of letting my must sit at room temp with the ingredients and petic enzyme. Do I really have to worry about must spoling? I'm going to pitch my yeast this afternoon. Recipe just says to sprinkle it on top of the must. The recipe doesn't say anything about it or...

Man scraping bottles clean is a pain. Any tips? I'm using recycled bottles from our local wine shop girl. She has a plenty after a tasting. Labels- do y'all print your own labels on sticker paper or order them? Online label makers price is way high.

Long story short. I want to back sweeten a bourbon fortified strawberry that I am ready to bottle In few weeks. I'm thinking 2%? 2-3% solution of simple syrup. Slurry will be 1 cup of bourbon and 2 cups of powdered corn sugar. What do you think? The wine is 4.5 gal of wine and a handle of...