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I'll try to keep this short! I've made maybe a dozen fruit/tea wines over the past few years. Apple, pear, green tea & ginger, etc. About 3 months ago, I started 2 1 gallon batches of Kiwi Wine and Prickley Pear wine, both from about 6 pounds of fresh fruit. Fermented in primary about a week...

I've made plenty of wine in the past, never one as acidic as lemon wine however, where yeast might be hard to get going. I let my yeast multiply in a bowl of sugar water for about 6 hours yesterday, then added that to about 4 gallons of water+8.4 lbs sugar. I added 32 oz of lemon juice, with...

A friend and myself are tinkering with the idea for a Carrot Cake Wine, and I was wodnering if anyone had ideas for where we coudl derive the buttery/cream cheese flavor. Currently we plan to have carrot, clove, cinnamon, and possibly almonds as the main ingredients. Anyone have any thoughts?

So silly me, I bought a siphon without doing my research. I have 2 gallons of Strawberry wine in a 5 gallon pale I need to siphon and/or filter into 2 1-gallon Growlers. The siphon I bought was a Brewer's Best Bottle Filling/Siphoning Set It has a cane, tubing, and an attachment at the end...

So I am making a pretty standard strawberry wine much like these recipes: http://winemaking.jackkeller.net/reques5.asp I want to add 2 campden tablets to 2 gallons of the initial mixture to make sure everything is sterilized well, and am wondering how long I need to wait to add in the yeast?

So I'm just wondering at which stages I can add tannin, and what the benefits might be at each stage? Does it affect yeast growth or anything of that nature? Thanks, Kyle

So I've made Apfelwein in the past easily enough, and decided to try my hand at something only slightly more complicated. On Friday, I prepared 5 gallons of mocha coffe wine per the 2nd recipe seen here: http://winemaking.jackkeller.net/request110.asp I followed everything exactly besides not...