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I just got 3 lbs of sourwood today so I'll be making a traditional this weekend. I think that's the best way to appreciate this honey. I just need to decide on D47 or 71B now.

Usually that smell happens when the fermentation is too warm. What yeast did you use and what kind of wine are you making?

The size of the kit would depend on the amount of grapes. You would need about 85-90 lbs to equal about five gallons of wine. The 6 gallon kits are handy if you want to venture off and make a wine kit from WineExpert or RJ Spagnols. I think the way Yooper does it is with a mesh bag.

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When I first started making wine my daughter was little and she loved to squish the grapes with her feet. If you treat these grapes as white wine grapes, you could squeeze the grapes then pour them through a cheese cloth or some other strainer and just ferment the juice. I think Yooper has some...

Ok, this is kind of a big question but after 7-8 years of making wine (I still consider myself learning) I can give you some generic information. I always make my wine from California grapes but I suspect Concords are the same. You'll need a crusher/destemer that you can either buy or rent...

Leave for at least 2 months an it should clear. I know it's hard looking at it every day and hoping for progress but jut leaving it alone will pay off.

Yes, you siphon the mead from one container to the other and try not to splash too much. You typically don't move the fruit from the primary to the secondary. JOA recipe specifically states not to rack. I almost always have a batch or two going and I leave it until all the fruit sinks and...

I just finished a WineExpert Zinfandel Shiraz blend that came out good. You'll need a 6 gallon carboy for most kits although someone just posted about a Williams Brewing kit that is five gallons. I usually make dry wines so I never sorbate the must but I always use potassium metabisulfite to...

They look pretty nice. I have no experience but I will certainly subscribe to this thread to see what others say. I like how they never raise the temperature over 180 degrees and have no sugar or acid added. I also like that they are 5 gallon kits so I could use my 5 gal carboys (I have 7) while...

I'm not claiming to be an expert but I follow the recipe exactly and it always turns out good. If you run a search on this forum, you'll find people changing the yeast all the time and they usually run into problems with it not clearing. You also void the warranty by not following to a T.

I live in Tampa and I used to get a yearly pass for me and my kids. We would sometimes pop in after I got off work to ride a couple roller coasters and I would grab a couple beers. The policy used to be that they would give you two free beers but I've gotten more by waiting for a shift change...

Campden and sorbate might stop it if the fermentation isn't going nuts. I would rack it to a clean carboy first.