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So this is the idea we (my sis and i)have for the downstairs family room. Right now it's my mother bedroom but that will probably be changing soon. Just wanted your opinion on it, its not proportionate at all but it's a pretty good size space. It's will be opening out to an outdoor stone oven...

Idea for tap room in downstaires family room.

Okay, so i was curious if anybody knew. I want to make some red wine for a religous celebration but it cant have any perservatives or extras in it. Does anybody know how to make a traditional (or as close to as we can these days) red wine? Any suggestions would be helpful, thanks.

mmmm, hard lemonde sounds good.

Cool, thanks for posting.

Okay, don't mean to steal from you but i have a question. What of people who are lactose intolerant? Is this drinkable for them? Cause i would love to try this.

I was curious about making a dandilion(sp?) wine but would like a good recipe. Does anybody have one that they would like to share? Also, can anybody make a good recommendation for a wine making book? Alot of stuff still confuses me a bit and i would like to have a book onhand that i could...

well that makes sense.

That it did. It was a sudden "Run to the sink" moment. hehe

Okay, so this is what happens when you think "hey, my apfelwein has near stopped bubbling. What should i do now?" Then your twin who happens to be thinking the same thing goes "how about yeast nutrient!" Thinking i put in a squee bit too much.:mug: By the way, the bung is still in...

Thanks, but i have one more question that i don't fully understand (newb). The starting gravity...i don't understand it at all. Could someone please explain that too me.

Okay, there's another thread on here that is talking about switching out sugar for wine with honey for mead. Do these convert evenly?? If they don't can someone give me a good conversion to go by? Thanks.:ban:

Ummm, what was the purpose of the raisins??

1 more gallon here! 16089+1=16090

Lemoncello(sp?)

So i was trying to find this online. I know Mirin is a japanes cooking wine but i was curious if anybody knew how to make it or if they knew of a website that would have some good homebrew info on it. Thanks

Okay, i have to ask and sorry if this has already been asked didn't feel like going through ALL 156 pages of this to find out. How is the name of this pernounced? *newb*

cool, thanks for clearing that up! Really helps.

Okay, i wasn't sure and i asked my sister and she didn't know. With wine, do i ferment in fermenter then put in the carboy? Or does it strait to the carboy? Does it depend on the wine? thanks for the help, like i said, massive newb.:cross:

well...if i can't find it...i'll make it!