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Okay, get out the tissues: I was ready to bottle my Hard Limeade last Saturday and hubby was very kind to offer to carry the 5 gallon carboy out to the kitchen. Wellllll, the carboy handle wasn't on tight enough (I don't usually move it that far...) and oops... handle came off the carboy, the 5...

I've always been curious if wine needs to "breathe" through the corks in order to age/mature. If so, then do foils/PVC Bottle Seals inhibit that? What about resin or other non-cork closures? Thanks in advance for your input!

In a wine recipe book that I purchased, Mary's Recipes, various fruit recipes just state "wine yeast". While I've been told from my LHBS that 1122 "brings out the fruitiness", 1116 and 1118 tolerate high alcohol, and D47 brings out "mouth feel" (as examples), how do you differentiate between...

Okay, I'm making my plan for later in the year when special kits are available. I made 3 gallons of Orange Chocolate Port in mid-December. My husband LOVES it and even though the Port is barely 3 months bottled, there are only a few of the 15 bottles remaining. While I'm hoping to get at...

During initial fermentation, is it better to use: Cloth or primary bucket cover? If cloth, does it have to be sanitized? Fermentation Lock or just empty grommet? I know that at this stage for many wines, oxygen is a good thing so that the yeast can do its thing (better). Covering is...

Okay, sorry but I'm getting confused... S.G. = starting gravity F.G. = finished gravity O.G. = Original gravity or...? Thanks for your help!

Also posted this in the Good Hard Lemonade but since thread has been around for awhile, wasn't sure if I'd get a response... Started a Hard Limeade last night. As this is my 2nd attempt, only made a 1 1/2 gallon batch this time. Thanks to Yooper for the hard lemonade recipe this is based on...

Hi, I've done several wine kits but I really like the ones with a fruit flavoring as they are different from what I can buy at the liquor store. My next kit is an Island Mist Kiwi-Pear Sav Blanc. I'm going to make it as a 5 gallon kit for more body and possibly add sugar to up the alcohol %...

My Chocolate Orange Port is close to being done, according to the time frame guidelines. Naturally, I'll take a hydrometer reading first. Two questions: 1. is it too late to fortify with brandy? The directions with the kit didn't specify when to add. I went on RJ Spagnols website and found...

Hi All, I've enjoyed making Orchard Breezin' Wine Kits and even more so, many friends have enjoyed them as well! (Hey, free is free, right!?) My question is twofold: 1. Any preference between quality of Orchard Breezin' versus Island Mist kits? 2. Where should I go from here...

So far, I've made an Orchard Breezin' Kiwi Melon Pinot Grigio. It was very well received by most all (except extremely discriminating wine drinkers...). Next kit will be O.B. Cran-Apple Chardonnay. I really like the fruity flavors of the Orchard Breezin' kits and I'm also thinking about the...

Is priming sugar the "more natural" way to go for carbonation? While expensive, are drops and tabs "easier and more dependable"? Do tabs and drops work quicker and with more consistent results??? Your input is greatly appreciated!:mug:

Hello. I'm a new at this and looking for opinions. I live in the Boston area and have found a few home brew supply stores. Wondering what's best online or if others in the Boston area have any recommendations. Thanks for your input!