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I have two batches-one a simple apple/honey/spice and the other a mesquite/honey. Both have been frementing for about three months with two rackings. Last racking was weenend before T-Day and they are continuing to bubble. Extremely slow but still going.

I have a ton of wood from my Live Oaks. All cut and stacked about three months ago. Anyone ever use it instead of buying oak from France or American Oak?

Even tho I have made quite a bit over the last few years after a friend got me started, this is my first hand-finish properly bottled and labeled wine. It's a White Bexar Mesquitindel using magical beans from a particular species of tree found only in hidden spots deep in the dangerous...

Racked off a gallon of my current experiement. A honey/mesquite wine. Last years turned out exceedingly well. I set it up about two weeks ago and it fermented nicely. Yesterday I racked it to help clear the sediment from the lees and the mesquite dust. It is still way too sweet and is...

I am not sure what it is called. Friend that got me into wine making said monks somewhere keep the same yeats going for hundreds of years. How is this accomplished? Seems extremely time consuming altho before one could just buy it in the packets I imagine it was 'do it or drink juice'...

I see names on wine bottles and mentioned here and elsewhere...they just sound sooooo nifty... Apfelwein and Pinot and so on....where do you come by there? Is there a name dictionary for wine? I mean-it would be so nice to impress my friends and family with some cool name that I didn't...

Due to a recent move most of my stuff is inacessible, even had to order some yeast to get things going. I was looking for a gallon glass bottle and ended up getting some wheap wine for the bottle. [[Later found apple juice in glass and it's cheaper plus tastes better]] So-I have drank...

To keep anyone from quoting bible verses at me I will explain the name. It is a natove American name meaning 'White Bear'. I was given the name because, well, I am white and I am like a bear in temperment. I have been wine and mead making since sometime in 2001. I had a small stroke...

I tend to be more of an experimentor, trying different ingredients not normally used in wines. I tried running a quantity of clove wine-about an ounce of powdered clove to a regular 750 bottle. [[I only do small amounts for tests]]. It did not work out but I attributed some of that to...