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I have probably 20-30 pounds of leftover (cakes of) Haskap berry skins after pressing for wine juice. It seems like there should be some good use for the leftover pomace? I'd be very interested in hearing what others have done with their "pressed" pomace.

Interested in getting code..

ah... thanks for the clarification. I have 13 varieties of haskaps, so plenty of varieties to add character to the wine.

...not sure what you mean?

Based on feedback so far, perhaps I've over estimated the concern for oxidation. If I add the correct amount of potassium metabisulfite, limit taking the lid off the fermenter to the bare minimum, and stir gently when I do take the lid off, I should be ok. Great... I feel like I just saved...

...not beer, a wine... perhaps you meant wine ...the battonage process is not to introduce oxygen, but to extract flavors from the yeast lees.

this was great... thx My understanding is that the inert gas is to replace the air in the head space to the extent possible. It is good though to know that whatever air remains in the top of the fermentor will mix completely with the inert gas. The picture I had in my head was one of layers...

First of all... thanks for the reply. My concern is that In order to do certain things like a battonage where you need to stir the batch every 2-3 weeks for as much as a year, I will introduce air to fermenter each time... In a case like that, it is not possible to avoid intro of oxygen...

I have a half barrel SS Brewtech Chronical fermenter. When going through the 2-4 months of secondary fermenting/clarification, or, if I decided to leave the batch in the fermenter for longer term aging (say a year)... How concerned should I be regarding the potential contamination or oxidation...

I did not see any haskap wine recipes listed in the recipes section. Has anyone made haskap wine and liked what they ended up with. I'll start a general search in the internet, but thought I would pose the question here too. I've got enough berries for about 4#/gal batch... but it would be...

Sounds like I better be ready to leave the bottles corked for more that 9 months :-)

I have 12 gal. of Black Currant wine that I will be bottling after 3 months in a SS fermenter. I started with 53# of berries and an initial 14.5 gal. volume. I have back sweetened to balance the tartness, but it still has a hint of tart along with the sweet. My intention is to now bottle and...

The ferment is over... it's basically clarifying now... primary was done in about a week to 10 days... and secondary has been going for a couple months

I use a tube that goes into a water bath (basically a small tub/jar of water). The water had been in the jar/tub about 7-8 weeks... yeah I know, I should have changed it... so it had a bit of "slime" built up

I am brewing a black currant fruit wine and I opened a bottom valve in the brew tank to purge sediment and forgot to remove the air lock first. Water from the air lock got into the brew tank. The water was about 9 weeks old, so I know it had bad juju in it. My question is... "can I use...