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Have not logged on quite a while, but i finally got my 2nd wine making season going. 1st season was alot of fun,but i had one failure, my big apple wine i was trying to hit 28% and tried all the wrong ways to do it. Another wine, blueberry-apple i tried to hit 22% and it stopped early and tasted...

In the spring i'm planning on making a peach wine,I have 6 white peach trees, these peaches are super sweet and super juicy and i was just wondering if you could make it like cider, you know grind, press and use just the juice?

I just read in a thread that cane sugar will give you a sweeter Apfelwein,is this true?

Just wondering if anyone out there has used WLP099 super high gravity yeast in their ciders or wines

Some brewers are able to make monster beers reaching abv% of up to 25%, what kind of yeast are they using and how do I get my hands on it?

Just kinda wondering how much sugar is too much to add to cider,I have a 5 gal. keg brewing now, it took 4 gallons fresh pressed cider and 20# sugar,I then pinched lavin 1116 in. It's chugging along but I thought it would brewing like a coffee pot. whats the deal?

After 2 years of making ciders and cysers i've made up my mind to make my own cider to cut costs,right now i've got $200 in cider costs, not counting honey or sugar. Because most apple trees bear fruit at different times can I do single apple ciders and then mix in the secondary ferment?