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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 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 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?

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 gave my Strawberry Rhubarb jam wine it's first rack today, and the SG is at .092!! My starting SG was 1.095 and I used Lalvin EC 1118 yeast. My hydrometer scale doesnt even go that low, but this wine must be over 18%.. It doesn't taste TERRIBLE, I guess. Am I alright or have I made my...

I pitched my yeast on a jam wine almost 72 hours ago, and while there is foam, and my primary is bulging, the SG has not moved from it's start of 1.100 (Jack Keller's recipe called for 1.095). Also, there doesn't appear to be any lees on the bottom. Any thoughts/reassurances?

Hi folks, I've always been curious about jam wine, and I got my hands on 9 Kg that I mixed with boiled water to make about 20 L. I added Pectic enzyme last night (64 g!) and am waiting 2 more days to add the rest of the ingredients. I'm just hoping someone can share their experience with jam...

Hi all, I got my hands on 30 lbs of frozen berries and am making Jack Kellar's Heavy Bodied wine : http://winemaking.jackkeller.net/blackbr2.asp My question is about bottling, as he doesn't say to add anything like potassium sorbate, or to pasteurize as I have done in the past with cider...

Hi folks, just wanted to post the results of my first cider attempt, hoping for some feedback. I used all apples from my backyard tree (not crabapples), but next year I plan to get some varieties in there to increase flavour and yield. For bottling, I added sugar to some (tbsp. per pint)...

sorry, another Newbie question... Here is the recipe I am using for my first batch of cider with apples from my tree : 1 gal. juice 1/3 lb. sugar 1/2 tsp Pectic Enzyme 1/2 tsp Energizer 1 crushed Campden tablet 1 pkg (5 grams or .176 ounces) Champ. yeast. I want to start with 5...

Hello all, first-time poster AND cider maker... I have my own apples and want to make my own juice, with a blend of some neighbour's apples... All of the recipes and 'How-to' sites call for pressed juice, but I have a juicer (the Mehu Maya) that uses steam to make juice making very easy...