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I'm still tasting the sulphur, and I have had a very slight headache since tasting the wine, so I may be allergic. I've just never had this happen with other wines, so it's really suprising to me. I've also always been very organic from growing up on the farm, and I never eat any processed...

Are any of you allergic or very sensitive to sulphites? I ask becauseme and the mrs.got a bottle of commercial wine last night, and I'm still tasting sulpur today. It was a 2005 Fontana Candida Pinot Grigio, and it's supposed to be really good. My wife thought it was ok, just a little bit too...

Whew! Man I spoke too soon! Right after my previous post, I thought it would be a good idea to go and check on the progress, and am I ever glad that I did. I almost had a yeasty mess spewing from my airlock! I pulled my bung out, cleaned/sanitized it and the airlock, and hit the inside of the...

That's correct Wade. The recipe said to leave about 3 inches in my jug to allow for foaming, and then to top up when the initial active fermentation had slowed after a couple of days. I didn't know what to expect, so I left about 4 inches left unfilled in my jug, and then topped up to about 1...

I finally started my AO a few days ago. I followed the recipeexcept I only used 3lbs of honey instead of 3.5. I couldn't find any golden raisins either, so normal ones had to do. I stuck it away in a closet for two days, and pulled it out today to check on it. The foaming had gone down enough to...

Is there anyone using these? I know George is selling PET fermenters, and I've read where there are a few wineries that are starting to use them also. From what I can gather, the oxygen barrier they use on them is supposed to stop permeation for around 9 months. This was just on beer bottles...

I'm no expert, and have yet to make my first batch, but CJJ Berry's book First Steps in Winemaking seemed very informative, and has gobs and gobs of recipes in it. I would highly recommend it.

Before anyone misinterprets my post, I want you to understand that I do not condone illegal or otherwise shady practices, and in no way do I encourage anyone to do something illegal or otherwise. Ok, now that I've got that off my chest... If you send anything USPS, then it most likely will not...

Aww JW you sucker! I was bidding on that same juicer. Good win though, you got it for a song. I need to get me one though. I put my first order in at George's shop yesterday, just some knick-knacks to get started, but I plan on expanding soon, so a juicer will really come in handy. Congrats on...

Your Buckeyes still stand a heck of a chance. I hate to say this about Kansas (because I love them), but it's true - They don't deserve to be ranked. Period. They haven't played anyone yet, aside from Colorado who only gets a mention because they're the only team to beat Oklahoma this year. I...

Now I'm really confused. I was under the impression that a dry wine/mead is dry because the yeast has fermented all the availiable sugar into alcohol. If a yeast failed to ferment this sugar, or the fermentation was stopped short, then it would be left in the wine, leaving it off-dry...

I have no intention of making, or drinking swill at any time. I also don't mind waiting a year, I've actually always planned on waiting at least that long before I tried anything I would make - if not longer. I'm a very light drinker (2-3 beers a month), and truly believe the old saying that...

So I've decided that my first try at winemaking is going to be an AO mead, but I've got a few questions first. I know what the recipe calls for, and have read where everyone just loves the stuff, but... I've read so much against using bread yeast and the off flavors it may throw. I also don't...

Wade, you cook venison just like you would cook any cut of beef. You have to be careful not to overcook it though. Venison is very low in fat as is, plus any fat that is on a deer is quickly removed (it tastes horrible) by the butcher. So the meat will quicky dry out when cooked. Any burger is...

I had actually planed on doing the Ancient Orange Mead as my first. I have a couple gallon jugs, so I figured that I'd start small, and work my way up. A kit would require me to get a large primary and at least a pair of 5 gal carboys. We're in an apartment right now, and I don't think my wife...

Thanks for the welcomes... I'm not sure we're referring to the same type of mechanical juicers jobe. I meant the electrical kind like the Jack Lalanne or the Omega juicers. They grind up the fruit, and then seperate the pulp from the juice. They're cheaper, and take up much less space, but I can...

I've been reading alot about people here using steam juicers, but I've only seen 1 guy using the mechanical kind. Is there any advantage to using a steam juicer? It seems to me that you would get alot of water vapor back in the juice. Does the steam juicer extract more juice? If so, would...

Thanks for the welcome appleman. I've actually been wanting to get into winemaking for a few years now. I've read volumes on the subject, but I've always just put the desire to start on the backburner. Finding this forum has really jumpstarted my appetite, and I am really excited about actually...

Greetings and Salutations! My name is Jeremy, and I hope to become a regular here. I've been browsing the forum for about 2 weeks now, and tried to register a few days ago. I've been trying to complete the registration, but could never recieve the confirmation email. I must apologize to George...