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For any tincture using rinds you can either zest or peel...but you dont want any of the white pith. The pith will make it bitter. For lemons and limes I use my potato peeler to peel the outside rind and this way avoid the pith. I use the peeler because it's easier to strain it.peels are good for...

Ok my favorite experience was when I got a good friend of mine to try my "carrot cake" wine. I made it on a whim and it is still one of my favorites to this day. He would look at my racks when visiting and pick out what he wanted to try. So one day I made the pick before he even arrived. I had...

Our registers are pretty fool proof they state exactly what the customer should get back. And it's sad but if the registers are less than $5 off no one gets in trouble.

Just had one of our newly hired cashiers have a meltdown in the breakroom after their shift because they didnt think they would have to deal with the pressures of handling money. I think I just stared at them incredulously for 5 minutes before suggesting this is not the right job for them. And...

I just made up a recipe of my own for the one I just bottled. I grated fresh ginger root and fermented it in a straining bag with 2 blood oranges. I used 2 lbs of shredded ginger for 1 gallon of wine. At the time of bottling it had a nice medium heat that hit the back of the throat. I will let...

I have a shelf in the laundry closet for tools and supply storage but all of the fermenting is in the kitchen and dining room. I only make 1 gallon batches. I live in a smallish apartment so my dad made me a bookcase that doubles as a room divider to house all my car boys. I can fit 9 at a...

Those look fantastic. I love a good bottling day! Pictured below from left to right is ginger blood orange wine, butterfly pea flower tea wine, carrot dessert wine, holiday cranberry wine, apple cider wine, and mango wine

I would also suggest organic juices that you can now find readily available. I have had lots of success with using them. You just might have to adjust your acid because alot of them use lemon juice as a preservative. I usually test with a ph strip and it most often works out to only adding half...

I have made watermelon wine twice now. The first time I used just watermelon and followed Jack Keller's recipe which called for whenever topping off adding watermelon juice. It lacked the flavor I was looking for but was a nice table wine in the end. The second time I made it I used a grocery...

My favorite wine making book that I still go back to time and time again is The Joy Of Home Wine Making by Terry Garey. Its written well, has simple recipes, and good stories too. This book is also great for the beginner

Hello all, My name is Tanya. I live in Buffalo NY. I'm a custom framer and in my spare time i make art of all forms. One of those arts is wine making. I've been making wild wines for about 3 years now. I am in love with making them. Nothing makes me happier than to check my bubbling concoctions...