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Hello folks, I live in Sammamish, WA. I am moving out of the country (as in out of the US) and won't be able to take things like my bottles with me. I have literally dozens of beer bottles, and dozens more champagne bottles, and a few wine bottles of various descriptions. The beer bottles...

The lady said something had to be done with the last of the blackberries in the freezer ... she needs the space. I took the whole bunch and started with what I thought should be about 6 gallons of blackberry wine. Following through with proportions, when I got it into the fermenter, it is...

The two batches of blackberry wine I bottled have sediment in the bottom. I don't suppose it will hurt if I'm the one pouring :), But I want to not have that happen again. I'm starting to degass the third batch to bottle. I'm reading about cold-crashing, and how that is supposed to clarify...

I liked the idea of using the wine savers to create negative pressure over the wine for degassing much more than I liked the idea of stirring until my arms were tired. I tried several ideas that sounded so simple to make it work (drilling the bung, etc.) None of those worked quite as well or as...

This is a Korean thick rice "wine." Ways you may see it spelled: Makgeolli makkolli makkeolli makgeolri etc. Pronounced mahk-guhl-lee Also known as: 농주 (nong-ju (Long o, and long u)) Farmer Liquor 닥주 (tak-ju ('a' has an 'ah' sound)) Similar to...

Is the waiting. Nothing else is even close. To put it simply: I WANT IT! And the gratuity when racking/checking to see if it is ready for bottling has been good enough to really raise the anticipation. I suppose after I've been going for a while, I'll always have something homemade and good...

Will the wine degass itself after fermentation finishes? or will I need to degass a still wine to get rid of the slight sparkle it has while fermenting? If I do it, then the method I just read seems to need more headspace than what I've seen recommended in secondaries, so I'd like to hear how...

When I started asking for wine bottles, I really hit the jackpot with one lady in my office. She and her husband and their friends love champagne, and she is giving me about 5 - 7 champagne bottles every week. These are very nice bottles that held some quite nice champagne. She's now given me...

I've recently moved to Issaquah, WA. Before that, I was in San Francisco for almost 6 years. I grew up in NE Oklahoma, but have lived in a lot of places, including 2 times living in Korea. The move to Issaquah brought me in contact with all those blackberries. I loved blackberries growing up...

Quick question since I've seen several people on here from the Seattle area. I'm new to this area. I actually live on the Sammamish Plateau. My internet searches for a cider mill in this area keep turning up just Lattin's Country Cider Mill in Olympia. Now I loved talking to the people there...

Not my own age - I've learned plenty of those terms by now :). When reading threads in this forum, I often encounter someone saying something like "At about 6 months, it gets <insert positive adjective here>." But 6 months from when? From pitching? from bottling? My guess has been that it...

Before finding this forum, my impression of cold crashing was that it was done on a carboy to help clarify. After reading on this forum, it seems like I was mistaken. I haven't heard it described here, but the context leads me to believe it is used for stopping fermentation on bottled drinks...

Oh my third batch of blackberry wine, and this one just went into secondary fermentation two days ago. It looks very different from the first two, though in that about 2 inches of foam have accumulated on the top of the wine. I'm used to seeing it bubble, but this is the first time I've...

Another of my noob questions: Has anybody reused a screw-top beer bottle? If so, is it more difficult to cap? Is it something I should avoid? or not be afraid of? I'm exploring the idea of cider and/or ale when my carboys are empty. I'm at the stage of planning where I need to look for...