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I’ve been making wine successfully for several years, but I thought it would be useful to share and get any feedback on some details on the way I do things. First I make large batches of wine, typically 50 gallon barrels, mostly mead, cider and fruit wines. I typically start a batch off with a...

When I make a fruit wine or mead the Yield is often less then I originally calculated because there is often a Large amount of fruit pulp leftover. So I'm wondering if I calculating the amount of honey to add correctly. Usually I end up with about 20% of The volume being lees & fruit...

I'm sure everyone knows how to use a hydrometer.... How about a Refractometer? They are a great tool. Just one drop of liquid, And you know the Brix of your mix! They aren't too expensive these days either. Sadly the Refractometer doesn't seem to work with fermented solutions with...

I have an Italian Floor Corker that I've had for ten years. Lately I've been having problems with it. It chews up the top of the cork or doesn't push the Cork down all way into the bottle. I bought it and my corks from BSG; run of The mill #9 corks for 750ml wine bottles. It helps a little...

I've recently come into possession of a soda fountain machine. I'd like to adapt my dry lemon soda recipe: Lemon Sparkle to be dispensed by this machine. And maybe a ginger beer. See Pictures attached… I believe this machine was set up to operate without any electricity or running...

I've been trying to force carbonate some soda and hard cider. All I get is a bunch of foam and a flat soda. I've tried six ways to sunday! I've chilled everything , shaken it up, let it settle, and I alway end up with flat soda/cider. I've tried several times with a Counter-Pressure...