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Hah! I wouldn't worry about her forgetting, just let her know that it will be better once it ages a bit. As stated before, you could drink it now but you're going to feel it. 'It gets better with age' is definitely the key phrase in this setting.

I believe it doesn't begin carbonated, but that it can be added with the right apparatus. You may want to check the resources to see if there is any difference between the original post and the various sites listed afterwards.

I thought lambrusco was beer? Or is that lambic? Either way I was wondering what the difference between lambrusco and normal wine is? I have a regular wine making kit, and was wondering what adjustments I would need to make in order to produce lambrusco?

Yep, citric acid is fine. It's all part of the way things are advertised, 100% juice actually means 100% with things added to it. Good on your for asking, but you should be fine. Most people actually prefer juice from concentrate as opposed to it being fresh squeezed. Cheers!

That is correct. The levels in apples are just right for cider that not much needs to be added to the fermentation process. It's a little strange to think about, but strange things can happen to the acid levels during fermentation. Grapes are the oct naturally attuned to creating wine without...

More awesome labels. I'm sure having an element of creativity is something that recipients really appreciate. On a side note, I have used Gimp and for being a free software it is pretty amazing I must say. Not a bad deal for designing labels for your brew. It's tough to beat free. Keep up...

Theoretically yes, but I've had a whale of a time with those strips. Any bit of moisture can throw them completely off. This is also assuming that they work properly when they are in pristine condition which I can't say with any sort of faith that they do. It also doesn't take an extremely low...

Yeah, the key to using a juicer for your brew is to make sure you are careful in leaving excess out of your brew. Most people use juice from concentrate which is free of skins, peels, seeds, etc., A juicer can leave a lot of these elements in the juice which may mess with the process. That...

These are absolutely amazing, my favorite has to be the Jesus juice. Although don't get me started on Tebow. That label made me laugh. Do most of you guys have them professionally designed or do you simply do it yourself? I can tell some are done at home, but some look like they were done by...

You may have damaged your esophagus from the acidity of the 'vinegar', but I wouldn't worry about the effects being permanent. I incorrectly used apple cider vinegar awhile back and remember the sensation lasting a little while. I'm not sure if the effects lasted weeks, but your home brew...

I'm not sure, I think it might though. The acidity could decrease as time passes and yes as long as the yeast aren't getting any oxygen. Don't quote me on that but the acidity comes from the yeast behavior, and it's difficult to tell whether it can be reversed with a better seal or whether the...

I think as long as you ferment properly you should have no problems using fresh juice from a juicer. I've heard many people say that they prefer using the skins of the fruit so you should have no problem but yes as listed above this will affect the taste. In some wines I've heard of using...

It shouldn't matter, just make sure that you are fermenting at the right temperature. I've heard that most people use peach juice from concentrate, but I think fresh is also a possibility. Be sure to let it ferment completely in both the first and secondary fermenting stages and you can also...

Almost positive that your rotten egg problem is due to the yeast, and most specifically the temperature in which the yeast is fermented. Depending on the type of wine (I haven't had this problem with wine, but I have with beer) some don't follow the conventional temperature guidelines as others...

Ah sorry about that. Just read the recipe. I don't actually have much experience with winemaking, but after a few article skims I think the whole 'wheat wine' business is just a fancy type of beer. I'm not sure I've ever heard of any wine recipes calling for wheat either. I've seen some...

To be scientific about the whole thing, the reason your cider is hot and probably has a faint vinegar taste is that the yeast is getting too much oxygen. In order to brew a cider you need to keep the yeast anaerobic. If the yeast have oxygen they will switch from anaerobic fermentation to...

I asked this question on another recent post, and I'm wondering maybe if there is a universal answer. Most recipes call for concentrated juice and I was wondering if this would work with fresh lemonade? Haven't been at this very long and I hear that fresh juice can be used in certain recipes...

This looks amazing. I also have a few questions about the recipe. First, I think this question was mentioned earlier but does the juice have to be from concentrate? I have brewed a few sparkling wines with fresh juice and I always find it better than juice from concentrate. Not sure if this...

The raw wheat just offers a different taste, consistency, and dynamic. You don't necessarily have to mash the wheat but can brew it the same as you would with barley. Raw wheat beers are often associated with a refreshing summertime beer with a more hazy and organic feel to them. Mostly...

I as well have had problems with corkers, and there are a few things to keep in mind. The corker you will choose depends on how many bottles you plan on corking and the types of corks you plan on using. If I had to pick one I would simply suggest buying the Portuguese floor corker. It's...