Recent content by Kelly

This makes me sad. While miller lite is my go to 'if nothing else' beer, I happen to live about 10 minutes from their St. Paul location. I buy most of my grain from them in bulk. I know that much of their domestic bulk is also local, so maybe I find a way to bypass them? End result will for...

This question probably gets asked here 82 times a month... but, what is your opinion on re-using wine corks? I'm set to bottle 5 gal of chianti this weekend, but only have 10 or so new/brewshop-bought corks. However, I have about 18 months' supply of corks from various wines I've enjoyed. Just...

I started my first plum wine a week ago, and the recipe I followed recommended stirring in the cap once a day. I would guess the "floatables" (remember that your gravity is prob high now, so things that would otherwise not float just might do so now) would surface almost immediately, but it...

Started on a plum wine a week ago and went to transfer it to secondary (one gallon jug) this evening. The recipe called for racking... but, it was so dang pulpy that I thought it'd be better to strain. Ended up with a stainless steel bowl full of juice, trying to figure out how to get it into...

Started brewing beer ~2005, but rather inconsistently. Just started on wine this year. So far, love it. Was talking with my brother the other day (beer brewer), and he mentioned this site. I don't even know what his user name here is, but I'm sure we'll cross paths sooner or later...

Thanks for the input! But I'm still wondering if the acid in homemade juice would be adequate for recipes that call for orange juice. I suppose it'll just be trial and error. cheers!

I've run across some fruit wine recipes that call for juice that I am guessing the author meant as store-bought juice. Example - I recently made a strawberry wine that called for orange juice. I went ahead and added OJ from Simply Orange, but I didn't like the idea of it at the time. In...