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I got a cranberry Malbec island mist kit today for half off. My LHBS said it expires this December so it was marked down half off and I only paid $35 for it. The owner told me the yeast might not be good so he gave me a fresh pack of Lalvin 1118. When I opened the kit at home I noticed the yeast...

I just started a 3 gallon batch of sweet Georgia peach wine today. While the fruit was in the mesh bag in the bucket waiting to cool for the nutrients to be added, it developed a beautiful pinky peachy color. When it cooled and I added the yeast nutrient it changed instantly to a yellow color...

What is everyone's favorite yeast for frozen concentrate wine and why ? I have been using montrachet but I am looking to mix it up a bit. I am about to start an apple / grape mix and want to try something different.

I am looking for a good tried and true dry muscadine wine recipe. I have 6 vines 100 yards long of both ison dark variety and also early bronze variety. Last year I made all sweet muscadine wine, but now I am looking to make a dry wine. Any suggestions on which yeast to use and any recipes would...

I am about to make my first apfelwein. I know I want it to be sparkling, but I want to know exactly how before trying it. I have saved numerous bottles and now have a capper and caps so I'm ready to cap something. I plan on waiting the 6 - 8 weeks for fermentation then I want to bottle. I have...

I want to make some one gallon batches of sparkling cider. I have a capper and caps along with some clean bottles, but cannot seem to find much on bottle priming for carbonation. My plan is 1 gallon cider, some sugar to boost it, and some nauttingham ale yeast. Let it go a few weeks then bottle...

So I have been trying my hands and homebrew for a while now. I have got my first 30 gallons or so under my belt, and now I want to change it up a bit. I have made mostly all sweet type wines. I now want to make something more closely to a merlot or cab type wine and make something more dry. I...

What would be the best way to back sweetin my muscadine wine ? It's finished and I will be bottling it next weekend. It finished a little dry and I want to make it a little sweeter. Recipe says glycerin, wine conditioner, or simple syrup with just sugar and water to sweetin it up once finished...

So I have ventured into making beer but so far I am doing it the shortcut way. I have been making beer using EZ-Caps so I am making two 2 liters at a time (1 gal). I am happy with the results but I want to know how to save my beer when its finished. Right now, I have to drink the whole 2 liter...

I have made my first one gallon batch of beer as a test and it turned out excellent. I was more than happy with the end result. It was a very simple very quick beer and I was pleased. I used only some Briess DME and Cascade hops. This was my very first attempt at beer. I have been making mead...

I have always used regular table sugar but recently I purchased some dextrose. Has anyone used dextrose for making wine ? Is it more concentrated than regular sugar ? And how was the taste difference ? Is it better for dry wines or sweet wines ?

I usually make wines from frozen concentrates to drink young. I have 6 one gallon batches that just finished and it is more than I can drink at one time. I have a corker and want to bottle some of this, but I don't want bottle bombs or any suprise explosions. I have heard to use campden tablets...

I am wanting to make a 1 gallon batch of wine from jam / jelly but I am trying to figure out how much jelly to use for the 1 gallon. I have seen multiple posts saying 3 lbs of jelly for one gallon but how does that translate to jars / oz ?

Anyone bottle their sparkling wine ? Either in champagne bottles with a champagne corker and corks ? Or swing top bottles ? I am making some sparkling varieties right now in some 2 liters and want to be able to keep the carb on them for a while before drinking them. I am really new at carbing...

I have been reading as much as I can and wanted to ask everyone here. What is some of the best / easiest wine you have made from dried fruit? I have seen recipes for dried apricots, dried elderberries and even just plain raisins. I want to try something but wanted input from everyone here. Maybe...

Made a 5 gallon batch of muscadine wine and followed my LHBS recipe exactly. Tasted my wine on the last racking and it was spot on. My last step was adding isinglass which I did according to the recipe. Tasted again and the wine was gross. So bad in fact that I have pretty much concluded its...

My apple wine is 2 months in and cleared up nicely. I tasted it last night and it is so hot alcohol flavored thats really all I tasted. It's around 12% ABV so it shouldn't be so hot that there isn't any apple flavor but it is. Would sweetening it help out ? I used Cotes de Blancs yeast. Anything...

Started my first 2 one gallon batches of JAOM 3 weeks ago. It already has a good inch of sediment in the bottom, plus the offset of the oranges. When this clears and is done fermenting, could I rack it to another one gallon and top it up to make a complete gallon? Does anyone else top up or just...

Just started a batch of apple wine. I was thinking of zesting an orange and dropping in a cinnamon stick and a clove. Anyone tried this before ? Sounds like it could be good or maybe bad. Any suggestions ? It's only been fermenting for one day. Too late to add more stuff ?

The recipe calls for bread yeast so I am going to use it for my first two batches. What is everyone using ? Active dry fleschmanns or rapid rise ? Or does it matter ?