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Thanks, Pumpkinman. I added yeast nutrient prior when I added campden and pectin enzyme. Should I throw some more in when I stir?

I'll take a free keg!

Thanks, jensmith! The wine is happily bubbling away!

I started with SG at 1.090. When should I first check it, do you think?

Ok, so I have a batch of lemon wine that's been happily bubbling away since Sunday morning (I pitched the yeast Saturday). Currently I've got the lid resting (the lid has a bung hole) on top with a clean towel draped over. Is there ever a time where I'm going to want to put an airlock on it, or...

Crud. Should have checked back in here earlier. Hope the first meeting went well. Assuming second meeting is 02/07, what's the location?

So... I am dumb. I just read the page on Keller that said if it doesn't mention it, you should just know to do it anyway. So here's my new question. The juice/sugar/yeast nutrient/pectin enzyme was sitting for 24 hours without campden in the mix. it smelled vaguely of yeast this morning when I...

OK... I must be pretty dumb. I was following a recipe from Keller and it didn't mention campden so I didn't add any. This was yesterday and I have yet to pitch the yeast. It's a lemon wine. Should I add them and wait an extra day to pitch the yeast?

http://www.jeffreymorgenthaler.com/2006/a-gallon-of-margaritas/ makes one gallon. 6 cups tequila (you’ll need to buy two fifths for this) 2½ cups triple sec (just buy one fifth, please) 2½ cups fresh lime juice 2½ cups fresh lemon juice 2 cups simple syrup Mix ingredients together...

that's nice, but it's a tequila sour, not a margarita.

anyone tried this with fresh lemons? I've got a tree and need something to do with them.

Thanks! Sort of looking for a 5 gallon set-up, though.

My wife and I are looking to make mainly rice wines, fruit wines and ciders based upon the ingredients readily available to us (and mostly free). Is there a kit out there ideal for this? Maybe from Midwest Supplies or similar? Thanks!

I'm ALL the way out in Sunland. Total novice looking for any first-timer advice or warnings. I'll probably start with something simple like an apfelwein. Really glad to find this thread!

I have LITERALLY no idea. I presumed it worked along with the wild yeast to ferment the persimmons.

Just got an update from our guy... they will be ready in November, he thinks. Thanks for the tips!

source: http://forums.morebeer.com/viewtopic.php?f=9&t=5772 An old family recipe that used ingedients available in Virginia in the 1860s. It's not actually beer because there is no hop nor malt in it, but corn. Of course, the North American brewers get away with calling their product...

Hey all, We just recently moved into a house with enough room for me to brew without children climbing all over me. A backyard farmer friend has many pounds of persimmons for me. I very new to all of this and would like assistance with recipe (adding ginger, maybe?), technique, etc... Any help...

Oops... meant for this to go to the cider forum. Can't figure out how to delete it. Sorry.