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Another suggestion. Once you get your first kit in the bottle go ahead and start another kit. You will be amazed how quickly thirty bottles can "disappear when you have it on hand. Since its cheaper you be more eager to drink it more often and there is just nothing more satisfying than drinking...

Why not buy a six gallon Better Bottle for less than thirty bucks. Once you see how easy wine is you'll probably want to make more. You could do your primary fermentation in a bucket, rack to the six gallon carboy for a couple months, then rack to a five gallon carboy for bulk aging. The left...

I have made quite a few kits and pretty much follow the instructions with the exception I bulk age in a better bottle for at least 8-10 months before I bottle it. I, and my friends, have been very happy with the results. The wine is good. One thing I have found is the more expensive the kit, or...

I remember a wine that was available at the liquor store I worked at part time when I was in the military. It was called Egri Bikaver. Very good! I would love to be able to make something similar to it myself.

I made a pyment with Alexanders Burgundy juice concentrate, Sour Cherry juice and local wild flower honey. Its just a few months old, but getting mighty tasty. I used Cotes de Blanc dry yeast.

I don't think a pound of Purree is the same as a pound of fruit. I think puree is the pulp after the juice is extracted. There doesn't seem to be much juice in a can of puree. I have used puree in making sour beers and I didn't find that I got much flavor from it. I think puree is good for the...

Sounds like you've to the Haak Winery. Great place and great people.

I made this kit according to the recipee and it was awsome! I also used another kit to make a Pyment with honey and Peach Puree and it was really good as well. I was happy to see this kits re-introduced. Have two fresh kits waiting on a primary fermenter to get started.

I started a mead three weeks ago with 12 pounds of local wild flower honey, 1 can of Alexanders Burgandy Juice Consentrate, two jars of E.W.Knudsen's Sour Cherry Juice and enough water to bring it to six and half gallons total. Hope to end up with a full five-gallon Better Bottle for some bulk...

I think I would take it off the fruit at the last minute and then bulk age to see what you have a year down the road. Probably you will have something that is pretty tasty.

I just bought 8 gallons of Wild Flower Honey for $37.50 a gallon. I see Orange Blossom offered for about $60.00 a gallon most anywhere on the Internet. I think they are a bit to proud of their honey there in Calgary.

Well, its underway. I simply made it with a can of Alexanders Johanisburg Riesling Concentrate and enough honey to bring it an O.G. of 1.080. Probably a little more than six pounds. I wound up using a Cotes De Blanc Yeast packet so it's wait and see time. Incidently, I used a light colored...

I bought a wine thief at my LHBS that has a check valve at the bottom of the tube. You simply put your hydrometer in the theif, stick it into the brew to fill the tube, pull it out, take your gravity reading the stick back in to drain without having to touch anything. Works like a champ.

You could make a Cyser (apple Juice or Cider) with half of it and a Pyment (Alexanders Grape Concentrate) with the other half. Then you can end up with 50 Bottles of mead and taste choices versus 25 bottles of a straight mead.

I appreciate everyones reply. I have never made anything from this honey, but have 8 gallons of it. Once it is fermented dry, can't I stabilze and back sweeten to taste. My thoughts were to hold the alcohol to something reasonable and backsweeten as neccesary.

Thanks guys. The honey is dark, similar in color to coke syrup. But I don't know if its "strong". Its very tasty though. How much color can I expect to loose in fermentation? I was thinking it would have a golden color in the end.

Oh yea! That too.

Hello all. I am considering a Riesling Pyment-the following recipee is what I am thinking of: 1 can Alexanders Johanisburg Riesling Concentrate 9 lbs Wildflower Honey 1 Tb pectic enzyme 2 Tb Acid Blend 1 Pkt D-47 yeast Water to 5 1/2 gallons Your comments or suggestions please. I...

That would be a nice thing to have.

What if you did a flavor extraction of your cinnamon sticks by soaking them in a few ounces of vodka? You could let it soak while the blend is fermenting and add the cinnamon elixir to the secondary.