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I was given a Wine Expert Selections Reisling Ice wine kit for x-mas. However, I hate sweet wine. Should I leave the F-pack out entirely or should I mix it into the must at the start and allow it to ferment? Also, which of the following yeast would you recommend to make this into a dry...

I have a GE mini-fridge that I am attempting to convert to a kegerator. It will fit a corny keg once the inside door panel/shelves are removed. I pulled back the rubber seal as shown here: https://www.homebrewtalk.com/f51/prepare-your-gmr04-4-4cf-minifridge-kegs-76627/ My problem is, there...

Every summer, a group of friends and I rent a beachhouse. Several years ago, we all chipped in for a kegerator for sanke kegs. It holds a half barrel, and a sixth. In the off season, it is usually stored in a friend's garage in VA. I am not set up for corny kegs and generally only make wine...

I'm getting ready to start a pineapple wine. I want this to come out fairly dry and plan to bottle half sparkliing and half still. I was intending to follow Terry Garey's recipe, which is very similar to Jack Keller's: I searched this site for any tips I could pick up and I found several...

I'm doing my first fruit wine using actual fruit, rather than juice, concentrate, jam or preserves. I'm planning to make pineapple wine using canned Dole crushed pineapple (The grocery store had a sale). I went to my LHBS and they had both fine and course straining bags. I bought both just to...

**EDIT: Nevermind. I soaked the stopper in hot water and I think I got it to hold. I was given a 5.5 gallon pyrex carboy-looking-thing from a friend. It looks just like this: I measured the opening and I thought a #11.5 stopper would work. However, the stopper won't stay in place no...

I have a batch of apfelwein that isn't clearing. I had a brain fart when making it and decided to boil 3 quarts of AJ and desolve the sugar in that. Recipe is: -~5.75 gallons AJ -1/2 tsp fermaid k -2 lbs cane sugar -Must poured onto a fresh yeast cake of cote des blanc I've used the...

I'm starting a batch of hooch tomorrow using 50/50 cranberry cocktail and applejuice (with 2 lbs sugar for 5-gallon batch). I have Montrachet and EC-1118 on hand. Which do you guys think will give better results?

I was strolling through walmart today and found 5 gallon water cooler type bottles for $6.50 each. They have a recycle code of "3", which I understand to be PVC. I did some google-fu and it looks like PVC does not leach chemicals unless you heat it or otherwise abuse it (It gets the same type...

Hi. New poster here, but I've been lurking for a while. I recently got back into wine making after a long hiatus and have been venturing off into cider territory as of late. I have done a couple of batches of cider so far. To date, I've only used cote de blanc yeast for my cider, which has...