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Hey all. Had a bottle of strawberry wine (from concentrate) aging in the wine rack. Well, I noticed it was seeping some from the cork, so i went ahead and threw it in the chiller to start drinking on it. Popped the cork this evening, and voila! Carbonated strawberry wine? I took a few small...

As the thread says, I'm interested in hearing your favorites. I'll have an open fermenter soon :drunk:

I've got 3 gallons of blackberry wine that's been through the primary and secondary. Just racked it off and pulled a sample, it basically tastes like a water-y wine? Can I stabilize and macerate some fresh (or frozen) blackberries to increase the flavor?

I've got a gallon of Apple Wine, and nearly a gallon of cinammon wine i started back in january. My goal was to create a holiday wine from the two, to give to friends and family this Christmas. I made a sample this evening, about 10 ounces of apple and 2 ounces of cinammon. It tasted good...

It's a little early, but I plan on making a pumpkin wine based on Leo Zanelli's recipe. In it, he says to "grate the pumpkin flesh". I have no idea how to grate the flesh.. Any tips?

Doing a blueberry wine right now, which is the first real fruit ferment ive done. Recipe In the recipe, it says you can "discard the fruit or use it for jam". Anybody have any tips for making jam? Or any other ideas what to use the fruit for? :ban:

Hey all. I have a gallon of jalepeno wine in the secondary waiting for it to fall clear. I also have a 6 gallon carboy with skeeterpee in the initial phases. Having gone on vaction last weekend, I asked my mother to come over and add the bottle of lemon juice to the skeeterpee. I told her it...

Hey all. Been fermenting a cinnamon wine for quite some time, it keeps getting stuck. I can stir it up, and it will bubble the airlock for a few hours and then quit again. Been fermenting for about a month and the gravity is about 1.030, SG was about 1.080. Any ideas? I followed Jack...

Only thread i've seen is the recipe page and it doesn't address this; has anyone backsweetened apfelwein? and to what extent? I'm going to try some and I don't like dry.

Hey guys. I'm semi-new to winemaking here and figured i'd join a more appropriate forum. (Previously all my fermentations have gone higher in proofing if you know what i mean). Girlfriend doesn't like the strong stuff so i've been doing a little wine lately. I've been using Jack Keller's site...