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ill try to rember to drag the camra out today and get some pics of it... right now its a dark yellow tint

slight hint...it will be used for cooking for sure

well I amn still waiting on it to clear before bottling it. But I did have a taste of it yesterday abd it had lost the heat

Well I started because my grandfather has made wine for as long as I can remember. He would always bring 3 or 4 gallons to the family reunion. It seemed that everyone would just pass the bottles on and a;; the wine was gone before you knew it.. Since we have such a small family it goes pretty...

looks great.. I bet that is gonna be very tasty

Welcome Greengrocer glad to have you found us

looks tasty Martina

yum looks good stinkie

very nice .... I know what I am going to put on my wish list

Welcome Neal

http://www.finevinewines.com/Home-Wine-Making-Equipment.asp thats the way I found them

shall I just leave my email address so he can look at my wish list

I used the recipe that was on the can...but I also added 3 pounds of frozen blueberrys since it said that 5 gallons would be thin

I will say I am about to bottle the blueberry from the puree and from what I tasted so far I am very pleased.. http://www.finevinewines.com/ProdDet.asp?PartNumber=3342

yes sir got ya there...All though I dont think I am brave enough to drink this wine :) I have some ppl in the family that like hot stuff so I left the seeds in and you can just feel the heat coming off of it

Thanks masta... that seem to get some kind of reaction... massive foaming action

your are correct Martina I pitched the yeast saturday... Ok I will give some more time

Yes I did... the starter was going good

Oh and forgot add the temp has been staying at around 72

I started a 2 gallon batch of Jalapeno Wine from Jack Kellers site on Friday.. Here is a recipe Jalapeno Wine * 16 large jalapenos (for less heat, use 8 jalapenos) * 1 lb golden raisins chopped or minced * 2 lbs finely granulated sugar * 1 1/2 tsp acid blend * 1/2 tsp pectic enzyme *...