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Hey Guys I bottled a Meza Luna Red in October and went to try one. I have broken 3 cork pullers and resorted to drilling the corks out. This is the first cork problem I have had. I have attempted to open 3 bottles and they all have the same problem. Any suggestions to pulling a tough...

So far from kits I have made a VR Bergamais, an Island Mist Reisling (yuck), a VR Pinot Gris, and a VR Mezza Luna Red. What would be your recommendation for another Red and White? earl

I really love a wine with some Cedar notes in it. My understanding is that the cedar comes from the grape and not from the barrel or from the addition of cedar to the wine. Has anyone ever tried to add a little cedar to the wine to get that taste?? earl

I used my new bag Decapper from George last night. I am making the Passport series Pinot Grigio. What a lifesaver!! No more fooling with trying to get the cap off and not spilling all over the place. I couldn't believe howeasy the cap came off. I also used a carboy handle for the first time...

All the pics on the site of people's cellars makes me want to share my cellar with you. Few people have seen it, so consider yourself very fortunate. I know, I know...after seeing it people will exclaim it is not possible to have a cellar that nice. Well if your like me and cost is no option you...

Here is my dilemna, dilemma, dilenma, take your pick for the correct spelling. For Christmas I received a starter kit from George, thinking this would be a fun habit. It has now turned into a downright "obsession" as my wife calls it. I am constantly studying, learning, keeping my ear to the...

This is a pretty neat report. Good info for the amateur vineyard. Although a bit old. http://www.colostate.edu/programs/wcrc/Viticulture/GrapeGrow ersGuide1998.pdf earl

Well this is my first attempt at a non-kit wine. I've made a cider and it is pretty good so here goes: 4 Gallons of Motts apple juice and 2 qts of Walmart apple juice 2 cans of frozen apple concentrate and 2 cans of Apple/Raspberry concentrate, and of course some chemicals...

Anyone have some favorite slogans or sayings?? Here are a couple of mine: When I read about the evils of drinking, I gave up reading. Brewing beer is neither complicated nor expensive. It's the responsibility of the brewer to make it as complicated and expensive as their wifes will allow...

<LI>1 gal fresh or bottled apple juice <LI>1-1/4 lb granulated sugar <LI>1 tsp acid blend <LI>1-2/3 tsp pectic enzyme <LI>1 crushed Campden tablet <LI>1/4 to 1/2 tsp tannin <LI>1-1/2 tsp yeast nutrient <LI>1 pkt Champagne wine yeast </LI> This is a recipe from Jack Kellers site...

With the craze of Pod Casting, what about George or one of the other Pro's on this site, doing a Pod Cast on the various techniques and stages of home wine making? I've only listened to a couple of them and have no idea what is involved in the making of one, but they sure seem to be all the rage...

My first kit, a Beaujalois, I ruined. There is the tumultuous story a few threads down. Well I did not know what to do. I received it as a Christmas present, from myselfand had it in the bottle by January 17th. Long story short I evidently did not sanitize properly. It picked up a stinky little...

In a commercial winery how do they get the wine out of the barrel and into a bottleing machine. I would assume the little hole on top but if they turned the barrel to let the wine flow out wouldn't that stir up a bunch of sediment?? Could the home wine maker just use a siphon and get it out of...

For all us newbies out there who want to drink a homeade concoction this century here is a recipe: Clean and sanitized primary Champagne yeast 3 Gallons store bought apple juice-no preservatives 3 tsp yeast nutrient 2 lbs sugar Take the 2 lbs sugar and mix it with an equivalent...

I was looking on the online catalog and was wondering what to use for a fruit wine? Is buying the puree a good way to start? I do not want to mash fruit, yet, but would like to make a blueberry or a raspberry in a 3 to 5 gallon batch. Any suggestions? earl

I love Corona and would like to make a Mexican Cerveza. Can I do it with a wine equipment starter kit that George sells?? earl

Just an observation: This apple cider is bubbling away like gangbusters. The kits seem to bubble for a day or 2 then fizzle out a bit. The cider has a thick layer of bubbles on top, been like that since Saturday, and is making a whole lot of noise. It sounds like I have those little "Rice...

Well after the disasterous consequences of my Beaujalois I decided to try to make some cider. Well sort of a juiced up rocket fuel cider. 3 Gallons of store bought apple juice 2 lbs. of Dark brown sugar 3 tsp. of yeast nutrient 1 pack of champagne yeast SG 1.070 at 74 Degrees...

Has anyone made the Wildberry Shiraz??? If you have, did you spike it up a bit, and how did it turn out? I am thinking that may be my next kit. earl

I am slightly familiar with how to carbonate an apple cider with champagne yeast, but how do one of those carbonation machines work?? About the time I was going to go to Wallyworld and by 5 gallons of apple juice, I see George has added apple cider to his inventory....hmm....now I know he is...