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If you have no experience, I wouldn't start with grapes. Try a frozen concentrate wine... like Welch's white grape/peach or white grape/raspberry... both are good and fairly early drinkers. You should spend a little time reading up on the process as well, so you know what to expect from your...

OH What fun!! Debbie

Stained is a sign of good, hard use... it wears off a bit as you go... Debbie

THAT is a cool option... gets me thinkin'. Debbie

AND... as Lon always says... If you don't follow the directions and something goes wrong... don't be surprised!! Debbie

There is also a product with lime juice to make key lime pie... Aunt Nellie's maybe it's called.... would be the same thing... read the bottle! Debbie

I would never run fruit with seeds in a blender to break it up... you'll end up with a bitterness from those seeds that are now cracked open. Freezing and a light mashing should work fine! Debbie

What brand of puree are you using and where did you get it from? I've never heard of rosehip puree!! I do know it takes a heck of a lot of them to make ANYTHING!! I love their taste! Debbie

Sometimes it just takes an idea from someone else to get you thinking about options!! Good Luck! Debbie

The reason for asking is that MOST wine made at home isn't meant to be kept for 15 yrs. Most people start the wedding wine when the engagement is announced. I would be afraid it went bad and then would have 200 guests giving bad reviews! You just can't tell if it will age WELL that long... it...

I might give that a try, but will use fresh ginger. I put it in my rhubarb and I really like it! Debbie

The higher your original SG, the higher the alcohol, and usually, the longer it takes to "settle down" and smooth out. Take a look at your hydrometer real close. Usually there is a "potential alcohol" scale that tells you... if it ferments totally dry... approximately what your alcohol level...

To avoid confusion, it's best to use 3 decimal places when stating the SG... for example 1.010 I often start my wine at 1.080-1.090 because the alcohol doesn't overpower at that level. 1.10 is a little on the high side for my likes... but many people like to start that high. What is your...

Pick a 100% frozen fruit juice that you like. 3 cans per gallon. Sweeten at the end with more of the same to bring the fruit back up. It's an early drinker and clears quickly. Nice for summer sippin' Debbie

Oregan works great!! Follow the recipe on the label... always make the "full bodied" version. More fruit is ALWAYS better! Debbie

You can use knee high nylons... wash and sanitize whatever you choose. I buy super cheap fabric with an open weave and pale color... cut to size and sew bags as needed. These work great as primary coverings too. I can make several bags from 2 yds of fabric. Debbie

That is a LONG time frame! If it's good now, it might not be in 15 yrs... and if you want it to taste good then... it's no good now. I would just keep making GOOD wine every year and pass it on! Is there a reason for that particular time frame? Debbie

Here's another example of not understanding the REASON behind the steps in this particular recipe!! It's like the person that said the whipping wasn't necessary... well, those preservatives need to come out of suspension somehow!! I wonder how it compares to the original recipe? Would be fun...

I made my first dandelion last spring... still in the carboy. Most people said it was best after a year, so I'm not bottling yet. It seems to me that once you add all the fruit, it's really not about the dandelions anyway... so if you had one of those recipes without the added flavor of the...

The key is to stir it up to dissipate the Sulfites. You can't overstir... whip it... whip it good!! It is listed as an early drinker... but my Elder Pee from last year is really amazing now. The bitterness of the lemon has subsided and it's sooo nice! I've made Cherry Pee as well. You can...