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Also if you age you're wine if you think its good now. Give it time. If you do it right it will be 1000% better in a year. And doing it right isn't hard. Well waiting is the hardest part. If you make 5 gallons of wine.... Or if you want 5 gallons at the end I would make at least 6 to start...

From a budget minded to an other. As for equipment you can get away pretty cheap if your creative. A great way start is to get a wine makers kit. You'll get all you need to start but an hydrometer. A kits around $50.00. As for racking I used gallon wine gugs get a gallon of wine drink it an keep...

8 years old. My grandfather an I took a ride to look at a horse trailer for sale. On the way home we stopped at a tavern..bar...pub, wherever you're from you get the idea. He asked me if I wanted something to drink. I said a soda, he replied you don't have to drink that piss water. And he...

Thanks!!!!!

I ve Hurd that the yeast in beer can cause some health issues. Goiders and if you have a tooth type infection and whatever elets I am really not sure. Is that true? Also by the time you drink beer isn't the yeast dead? Or is it the grains that cause the issues? Would wine have the same negative...

Forgetting is way to keep yourself sane. Just remember the basics and your good.

What yeast you use? The yeast I used just wouldn't go. When I added heat it took off like crazy! Or was it just a slow stating yeast on my end? Had the heat on for 2 days now the must is holding its own temp at 68 before the heat the must was at 62

Since my home is cool would it be fine just to get it going good an take it off the heat?

Can anyone tell me in simple terms the difference between yeast energizer and nutrient?

Since I'll be dealing with low temps in my place all winter. "I can't control my indoor heat" would it be a good practice to heat my must till the yeast are in full party mode an then take the heat out. Unless I am doing a red?

Thanks! Sounds great!

Making apple wine an have a heater for the must. The heater is either on or off. Its factory set at 78f using cote des blancs yeast. It started at 1.100 in 3 days its at 1.051. My in house temp is around 64f i ve read whites or fruity wines are best done cool but i added the becuse it didnt...

Anyone ever try a new/ clean fish take heater for there wine?

What's your SG now? Mascato is a sweet wine. .996 I would consider very dry= no sugar. Did the directions say .996? I ask cause I am not familiar with kits.

I never did and I never had a problem. Sprinkle mix n go.

Did you know that store or big name honey can dilute "pure honey" with 50% corn syrup just to make it cheaper. Crazy!!! Buy local and look into what you're really buying!

Soon I'll be staring a blackberry melomel. Just would like some ppls thoughts on oaking it. Should I do it, or not, when and for how long, dark or light oak?

Obviously I am different from the original poster but I have a similar question. Soon I'll be starting an apple wine. I want to add a couple Cinnamon sticks to make it a "warming" drink for out in the woods.its for a 6 gallon batch.

Thanks a bunch! 2 days ago it was half clear today its 90% clear. Took a little taste an it was really good already. My mouth didn't know what to do. Tangy to start then a hint of sweet followed by dry! Its at 1.010 that's a sweetness my wife and I like too. Not going to mess with this batch...

The starting SG was 1.100 an we used a monashe yeast. It was the normal cloudyness till 2 to 3days after it was racked. After a week and a half there's a lot of lees on the bottom again of the 6 gallon carboy.