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Lol, only if you don't learn how to keep it going...

I found this article to be very useful, hope it's not a repeat. Kombucha the balancing act: http://users.bestweb.net/~om/kombucha_balance/#Less%20Yeast It deals with vinegary taste, how to balance the yeast to bacteria, and other factors, including fermentation times, conditions, and...

Well, you can at least get an idea for the people that populate the posts here. There are some really good people, then, there are people that need the cork removed with a protractor... :)

Great question UncleWhopper, too bad more people on the forum don't have guts to ask the same thing, as cork trees take over 25 years to grow a good yield. Here is a website that has that answer for you, I reuse these as well. http://www.ehow.com/how_7448808_sterilize-corks.html

Nose to the grindstone, make it happen... lol. I was doing two things at once while coming up with the latest batch, I ended up putting 5lbs of sugar into each 5, I used 3lbs for the last batch, so, I guess we'll see what will come of that, NASA isn't buying rocket fuel anymore, but Virgin is...

You said it... I have two fives of the white grape peach mix going and another 3 in that chocolate orange port. The port is just now starting to smell good, prob has another 6 to go...

I had to get the wenches bottles, they don't seem to have the white grape concentrate available anymore. The only problem I had with it is they add sulfites and "natural favors".

incredible at 7 months...

Jericul, how long before you tasted it, and was it through the first racking? Most complain about a bitter taste from the chocolate. I have 3gallons of chocolate orange going right now. and it's still in the fermenting stage in the bucket...

http://www.winemakingtalk.com/forum/f45/blueberry-port-39813/ "I've got about 16.5 pounds of blueberries in the freezer and a half gallon of Knudsen's organic blueberry juice. I've settled on attempting a blueberry port and will use the recipe from Keller's site as my basis. Here it is: 6 lb...

Brix to Specific Gravity converter for us newbies: http://www.brewersfriend.com/brix-converter/

http://winemakermag.com/313-fruit-port (definitely read)... 1.040 SG = 10 Brix "Stop, in the Name of Port Adding alcohol will stop the fermentation of your base fruit wine, leaving the unfermented sugars to sweeten your fruit port. If you are using 151 proof Everclear, add 1.2 gallons (4.5 L)...

No problem Gil. Been there done that too. Let me know what you think of the recipe if you do wine. I'm pretty excited about opening it a year from now, lol.

Ran into a film on Youtube for a Chocolate Orange Port, by Jack Keller- He finishes some of the statement here: http://www.winepress.us/forums/index.php?/topic/29868-orange-choclate-wine/. Looks like it's at least a one year wait until bottling, and 2 years are better. I did 3...

I am on day 8 of fermenting in a bucket-white grape juice and I added a package of frozen peaches. I am at 1.000 right now and still slowly bubbling. Should I keep it in the bucket or rack to a clean carboy?

Does anyone have a step-by-step that would fit the last recipe posted-for newbies? Thank you

Moa is awesome... we can only get a limited amount around christmas in the large bottles. They sell Moa for around $7 per bottle (small) at Whole Foods. Does anyone know the recipe?

From: http://www.winepress.us/forums/index.php?showtopic=5941&st=0&p=69805&#entry69805 WineTheif:

Started a 5 gal of Welch's Peach Wine. I'm including some of the things I went through before I got to this forum, so be merciful. I'm sure I'll be racked a bit, but maybe 1st timers can learn from my mistakes. I cook and usually hit some very difficult recipes right out of the gate, but this...

JPrather-I'll have to try their Oasis Amber now...