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Last weekend, I was rummaging though the freezer and came across some red bell peppers and some peaches my mother processed. I thought, "They sure do make a great jam together, I wonder how they would be as a wine." Into the primary they went. I racked it tonight, and was cleaning up, and my...

I am most familiar with ciders, though I am making a few fruit wines. Today I was in a brew supply store near the in-laws and saw some Wine Conditioner. It isn't the first time I have seen it, but the cider people I mosty talk to wouldn't dream of adding anything to their craft ciders, so I have...

I have yet to make my first mead - I was waiting until after the holidays to go pick up a free carboy from some distant relative before I started. I've been kind of hanging around here trying to figure things out before I do. I'm experienced with cider and wine. Beer is my husband's thing. So...

I'm used to brewing cider, which is pH sensitive. Wine can be to a certain degree depending on all the types of acids, and I know beer can be since they sell beer pH strips. I've been having a hard finding out about mead. The two books I've been reading is Wild Wines and Meads and The Complete...