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• Posted in thread: Elderberry wine - problem? on 10-29-2012 at 10:03 PM
  My Mexican Plum wine had a dreaded yellow goo. by the time I had chapitalized it up to 17
  percent and filtered it before bottling it all came out. Got a silver medal from Winemaker's
  Magazine. Do not ...

• Posted in thread: "Tea" Wine on 09-04-2012 at 10:35 PM
  I made a batch of tea wine using Lapsong Souchong and brown sugar. Used a little cane and malt
  syrup to back sweeten at bottling, and came up with a very different wine that half of my
  friends loved a...

• Posted in thread: improving the flavor of meads with spices/herbs on 09-04-2012 at 10:06 PM
  When buying honey, be sure it really is honey. Anything imported from outside the US is honey
  flavored CORN SYRUP and can legally be labeled as honey. Call up the business and ask where
  their hives ar...

• Posted in thread: blackberry port on 08-24-2012 at 09:12 PM
  I have enough canned blackberries to make a 6 gallon batch. I also have a merlot kit and a
  castel del pape kit that haven't been started. who has an opinion on whether to use the
  blackberries to back ...

• Posted in thread: "second wine" on 02-15-2012 at 05:54 PM
  I recently racked and tasted both the "super Tuscan blend" and the Barbarra and they will be
  respectable. Not great, certainly, but not a waste of sugar and concentrate. I think the Tuscan
  style could...

• Posted in thread: Christmas Spiced Raisin Wine on 11-28-2011 at 03:59 PM
  That vintage prune and raisin recipe looks tasty to me, too. I am alergic to oranges and
  lemons, Ithink I could substitute tamarind for the lemon, but what could I substitute for the
  orange? Mango, ma...

• Posted in thread: "second wine" on 11-28-2011 at 03:48 PM
  Thanks for the opinions. There are always folks on this forum that have already done what ever
  I am thinking of trying.I tasted it andthe texturewas a little thin and weak on taste. I added
  the red gr...

• Posted in thread: "second wine" on 11-25-2011 at 08:56 PM
  I am looking for a second opinion or two. I have 6 gallons of skins and seeds from two or more
  batches of fresh grapes. I wanted to make a batch of "false wine" or second wine, so I brought
  home the p...

• Posted in thread: Not necessarily fine wines... on 05-02-2011 at 12:02 AM
  Don't be afraid of starting with fruit wine from scratch, especially if the fruit is free. Man
  discovered thousands of years ago that fruit or juice left alone will often ferment with out
  help. Read l...

• Posted in thread: Not necessarily fine wines... on 04-30-2011 at 11:12 PM
  Also, try this recipe book: I made recipe 59 twice using different fruits. My favorite was
  mango fruit that I sweetened at the end with white grape concentrate, then added juice from
  granny smith ap...