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So I have a few more questions... I started a batch useing *fresh* lemons that a friend gave me off his tree. A grocery bag full netted me 9 cups of juice. I did not use malt butstarting SG on3 gallonswas 1.08. Any suggestions on smoothing out the finish? How low SGdo you let the fermenting go?

So how do get it to stay for the next day..open 2 bottles? Mine seems to miss-appear

When all else fails on resizing pictures I use Photobucket..free on the net. www.photobucket.com you uplaod your pictures and it does the resizing from avatars all the way to well whatever! It gives you options for links to all sizes of your pic's. It is the easiest way I have found to post...

Those blueberrys will make a great sweet wine...

I would think it was a very slow day in townwhen the state or the feds start to try and figure out who was making more than 200 gals of wine or beer ...unless you are selling it..

I can give you my .02. Living in Texas on the gulf coast (Houston area)cool is a relative term. I have been making kits for about a year and Ikeep my fermententing wine, bottled wineand carboys in an interior room in the house. No direct sunlight..Average temps range in the low 70's to 80. I...

Sadie, Are you a kayaker too?

The one I go did not have an adjustment. I would be happy with it if it did...off to floor model shopping

This sounds like a 5.00 wine candidate

I was pretty suprised to see this one float back to the top! I have racked the wine and will let it bulkage another 2 months.. I hope to have some other "off the beaten track wine" to help keep up the comedy rolling. I have not added and extra sulfite but am thinking I should..comments?

I bought a bunch of wine making stuff off craigslist you just have to Keep watching......and beat me to it! I order 2 kits at a time and keep one in the fermenter all the time. I have no problem keeping the bottles empty for my next batch!

You guy's "crack" me up! Maybe I am going ........ nuts?

I have 5 gallons bulk aging. Hurricane Ike did the hard work getting the trees and acorns where I could harvest them. The one big treeI had to cut off my barn was loaded, and I hated to not use them in some way. I enjoy making wine so...... I also have a 1 gallon batch of Mesquite Bean wine...

Glad you all had a good laugh.....No Help?

I have an acorn wine that seems to have alcohol off the chart! My hydrometer sinks below the numbers and I am guessing .980 or below! Is there an inexpensive way to test gravity/alcohol? I am also going to have to backsweeten and flavor this "wine".. After reading about citrus I am...

Well Texthe one I have is not quick or easy..I do soak the corks before insertion...I guess I willl call it a 17.00 lesson and move along. I would not say this is the one I would recomend...

I do use a filling wand and soak my #9's before corking..sounds like a floor corker is in my future. Do they have an adjustment? Theold hand corker I went back to using has an adjustment it is just a work out to do over 30 bottles.

OK I have tried the lower end kits mostly the Grand Cru RJS and for an early drinking wine I think they are great. I do also have some high end reds that are ageing.... but a man has to have wine to drink while time is marching!

MJD, I am just up the road in New Caney....... The Acorn Recipie is from a book called Home Wines of North America by Dorothy Alatorre San Antonio Texas published 1977 It also has some other interesting recipies like Jalapeno, Sweet Potatoe, Prickly Pear, Milo Maize, and one I did last fall...

<TABLE =maintable borderColor=#000000 cellSpacing=0 cellPadding=5 width="100%" border=2> <T> <TR> <TD> I bought this corker and it does not insert the cork as far as I want into the bottle. I do not see an adjustment on the ram. I like the cork just below the rim of the bottle. Any Ideas...