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I bought some 100% organic Bing Cherry concentrate at a discount store for 2 bucks. I figured if it makes crappy wine I'm not out very much. After doing the math, I calculated that it would take 3 gallons of water to make normal cherry juice but since my 3 gallon carboy was in use I decided to...

300 taps wow that's about 296 more than me, but hopefully i'll have enough to start it this weekend. thanks for the comments. I found that old thread, good stuff. I'll post my progress.

I just tapped a couple of sugar maples that I have in the backyard and the sap is flowing. I plan on turning most of it into syrup, but I want to try a gallon batch of Maple Wine. My plan is to reduce however many gallons of sap it take to get a gallon of sap with an OG of 1.095, ferment it dry...

It was a cup of sea salt to about 2 quarts of liquid for about 48 hrs. I rinsed it, but maybe not good enough. I plan on adding pork to the sausage for fat with the chicken. And the Chickin is already cooked so I don't think cooking temps should be a problem

So here's what happened, My wife asked me to brine some chicken breasts, she told me the recipe. I swear she said 1 cup of salt and she swears she said 1/4 cup of salt. Any way I added a whole cup which was way to much and the grilled chicken turned out really salty. I didn't want to throw away...

Bender, I do agree that how cleaning and process your wild game, esp. with in the first half hour, is the number one key to getting great meat. I appoligize if my post implied that you can't get great meat from older animal, because once again I agree with you, but age does play a factor into...

I've mixed Deer with beef, pork, goat, and lamb all with great success. I also did a deer and squirrel chilli, it was prety good. Most other wild meats I've only had on their own. When people talk about deer tasting gamey, a lot of it has to do with how the deer was killed, how old it is, and...

I got a quart (only doing a gallon batch) of must/starter bubbling real good let sit overnight and pitched it before work. hopefully it takes off. Also I picked up a bottle of lime juice to add when the gravity drops, but I didn't look at the lable till I got home. The ingredients read Lime...

I'm doing a variation of Skeeter pee with Simply Limeade. I found it unsale and I love Limeade more than Lemonade. I forsee the same problems of starting fermentation, so I'm going to do as you suggest and try and get this thing started.

Has any one ever tried this recipe without using the banana peeling? From what i've read it takes a while to age, some posts say a few years. I also know that seeds and stems can cause off tastes in wine. I don't know if any of you have ever tasted a banana peel but it is very bitter and...

When do you add the Cinnamon?

Well I starterd my experiment, and it turn out rather interesting. I used 3 quarts of Campbell's Tomato juice and 1/4 bottle of tabasco added sugar to get the gravity to what I think was 1.080. (I'm not sure how accurate it is since tomato juice is a thicker juice than most others and I think it...

I'm trying the same thing, but I added Pomagranite juice into the mix. I should be ready to bottle next week. it tastes pretty good right now and should only get better with a little ageing.

I don't expect it to tast like a bloody mary, but I know the ingedints go well together outside of cocktails. So I figure What the heck i'm only doing a gallon. Worst case I loose maybe 10 bucks worth of ingredients. I think I'm gonna nix the Worcherstershire sauce. Just use the tabascco and...

My Wife loves Bloody Marys so I was thinking why not make a inspired wine. My plan is to make a one gallon sample. I'm going to start with a gallon of tomato juice enough sugar to bring the gravity up to about 1.090 so it will ferment down to about 12-13% Here is where my questions begin. To...

I was planning on it being a dry table wine. Right now according to my calculations it should be around 11-12% ABV. I don't want to go to much higher and turn it into rocket fuel but It should be fine if I top it off with some grape juice. I think i'll give that a try

This is my first batch of wine and I just racked it last night. It has a nice flavor but seems to lack body. When I racked it it was mostly clear and it will be ready to bottle pretty soon. At this point is there anything I can do to increase the body? I thought about blending it with another...

I think Apfelwien is next on my list. Than I was thinking about a mead. I found a few good recipes on here I might try. Thanks for the suggestions. Hopefully I'll have enough bottle when I get back that I can drink while I brew this waiting to try what I've started is killing me.

It goes back even farther than that. It's a quote from the book "She" by H. Rider Haggard published around 1890. The story is a first-person narrative that follows the journey of Horace Holly and his ward Leo Vincey to a lost kingdom in the African interior. There, they encounter a primitive...

I'm new to home brewing. In fact I just started my 2nd batch of wine last night. Very excited about it....anyway In all my reading about making wine, everyone says wine gets better with age. Which brings me to my plan/situation. I'm in the military and in about a year i'm going to go play in...