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Ok so I've been around awhile and done several apple wines, ginger beer and cider from store bought juice, among other things. I've almost always used lalvin 1118, despite it being deprecated for cider I've liked it just fine. I've never used any sulphites or sorbates, I have (gasp!) boiled my...

I've never made a kit wine, but I found an unopened bag in my parents' basement, it must be at least a decade old. Any idea? What would you do?

I apologize in advance - I neglected to take notes on the batch in question, so I'm going by memory here. Anyway, sometime in early-mid July I started a batch of apricot wine: basically I boiled a few pounds of frozen apricots, added table sugar to get OG around 1.080 - 1.090, and fermented...

I've made various fruit wines and ciders, all of which quickly (7-10 days) drop gravity from at least 1.080 to close to 1. If I let them go, they generally bottom out lower than 1 (0.996 or so). However, I'm experimenting with a couple of non-fruit recipes (ginger, liquorice, tea), and these...

OK, so, I've made several batches of apple cider but normally I just cold crash them straight from primary and drink from the fridge, this is the first time I'm bottling anything. Started this one back around March 12 (I uncharacteristically neglected to take precise notes, so I'm...

In my quest to find new ways to brew cheap & tasty fruit wines, I chanced across a bottle of Slovenian pomegranate concentrate that claims to be nothing but pomegranate juice, sugar and ascorbic acid, and it's a steal. My intention was to make the whole batch in one go, but I already had plenty...