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A light, slightly citrusy blush with a nice sharp bite, good mouthfeel, and a good berry bouquet. Recipe is for 2 gallons of finished wine with no topping up. Recipe does not include in writing your standards of good winemaking practice (pectic enzyme, Campen Tablets, when and how often to...

I am looking to make a medium bodied dry "red" country fruit wine - I have lots of latitude here. For reds, my wife most prefers a merlot or dry red blend, and I prefer a malbec or zinfandel (especially the spicy/peppery varieties). A little sweetness or lighter body is OK if I settle for a dark...

Anyone have experience making grain wines? I saw a recipe for barley wine in Terry Gary's book I am thinking of trying. Can I use the grain I already have on hand for beer (2-row, caramel/crystal, smoke) or do I need unmalted barley (like bulk grain from the health food store)? I do not have...

Description: A slightly light-bodied stout with nice roast and cocoa flavors, and smooth mouthfeel thanks to the oats. This is a recipe I made for the intention of neutering (removing as much alcohol as possible via re-cooking). If you are not neutering your beer, you will want to up your hop...

Hi all, Just planning for summer and fall winemaking. Will freezing flowers have a negative effect on flavor or aroma? My rose bush is incredibly overgrown, so this year before I trim it I want to harvest all the roses, freeze them, and then later in the year harvest the rose hips and make a...

Curious... Has anyone tried using the #10 size canned fruit from Sysco, Carbotrol, or the like to make wine, or food service frozen fruit? It seems like one can would be enough to make 5 lbs of wine with a little extra for topping up, assuming the fruit is of high quality.

I have 4 20 oz cans of crushed pineapple in light syrup that I was going to turn to wine. The recipe I found calls for 32 oz of fruit + 1.75 lbs of sugar per gallon, as well as raisins or grape concentrate for body. If I use all 4 cans for 2 gallons like I planned, I am going to be way over on...

Full disclosure - this was a fire sale beer as my LHBS was marking down product like crazy to reduce inventory from last year. I made this to neuter (turn into an NA or nearly NA), so I haven't tried the bottles of regular strength beer I set aside to age. However, everyone who has tried this...

Just wondering if anyone else has noticed this. A few months ago I started a 5-gal batch of peach wine from a Vinters Harvest fruit base. In the time it took to ferment dry I have started and bottled 2 other 1-gal batches of other wine (1 strawberry, 1 mango), and I have another 3-gallon batch...

Sorry if this has been discussed before - the filter on the mobile app isn't great. With white fruit wines that are lighter in body, would it be beneficial to top up after racking with white grape juice? Any issues/concerns I should be aware of? The juice I have has K Meta in it, but I can't...

I am curious if anyone has tried reusing the fruit from their primary fermentation for other purposes. Specifically, removing the bag with sanitized tongs and putting it in a new sanitized primary vessel and then racking beer on top of it. Would there be any flavor left to extract after 2-3...

Not sure how common this is, but since I tend to buy large quantities when I buy extract, I decided to ease into my next stage in brewing with a PM done BIAB style. Easiest beer I ever made - I have no idea why I didn't do this two years ago. 3.3 Lbs wheat lme 3.3 lbs dark lme (added at 30...

I guess this isn't a complete beginner question, but it doesn't involve techniques. I am looking to make a simple strong honey-based beer, all extract, with only what I have on hand. I will probably add specialty grains steeped but I have not thought that far ahead yet. I have 9 lbs of gold...