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I'll soon have a few 5 gal buckets of paw paw's. Never tried them before, does anyone have some advice? Thanks in advance.

Out of an over abundance of cucumbers I made a 1 gal batch of Cuke wine. I racked it other day and it tastes just like pickle juice out of the jar. Is this right or did it go bad on me? I added some more sugar, hopefully that mellows it out some. Any body ever try this before? Or is it supposed...

Just opened up my steam juicer from under the tree. Anyone have a good recipe that uses one?

Has anyone ever tried to make a batch of Queen Anne's Lace wine? I'm told it's in the same plant family as a carrot.

Any interest in maybe meeting in Peoria, East Peoria area for a wine swap? Maybe each of us brings 5 bottles? Lemme know what you all think.

I know we've been spoiled by early springs these last few years, but 6 inches of snow going into the last week of March? Weather is killing me, getting antsy to get outside and fish, mushroom hunt, start picking some fruit, etc. Anybody else sick of winter?

Was just given about 10 gallons of peaches. I already have a 5 gal batch of peach wine going so I was thinking of trying to make some schnapps out of them. Anybody have a recipe for these?

If I wanted to use honey rather than sugar for a batch, is it an ounce for ounce ratio or would I need to add more or less honey?

I welcome any suggestions, never tried this particular fruit before. Picked fresh last night. Thanks.

Any clubs out there based out of central Illinois? Peoria/Futon county?

Woke up this morning, got a cup of coffee, looked out into the back yard to see a rabbit chewing on the grape vines i planted last weekend. Any suggestions besides lead poisoning from my .22 ?

Bottled 3 gal of blackberry and 5 gal of plum yesterday. The plum turned out good, but the blackberry is excellent, probably the best batch we've made so far. Sorry, just had to brag to someone.

One of the guys in my wine making crew made a 2 gallon batch of sweet corn wine this summer. It turned out really well. Very clear, sweet, and an excellent flavor.

Bottling days are like a birthday party with my group. We all bring some food or snacks and pop open a couple of bottle to sip while we work. How does everyone else handle their bottling days?

ok, all the persimmon recipes I've seen call for 3 quarts of water for every 3 lbs of fruit. I have 20 gallons of fruit, how much water do i add?

Would there be a Lalvin or Red Star yeast that yields a consistent sweet and fruity tasting wine? We prefer the sweet to the dry.

Have 12 gal of plums and 3-4 gal of berries. Going to make a 5 gal batch of plum and maybe a 5 gal batch of plum-berry. Any words of wisdom on the mixed batch?

Blackberries have been hard to come by this year. Last year we had picked and pressed 12 gals of berries by July 29th, this year 4 gals and holding. So to stretch our berries, we are thinking of making a 5 gal batch of pear-berry and a 5 gal batch of peach-berry. Any special considerations when...

Does anyone know of a web site or maybe a personal reference chart that breaks down a recommended yeast to a particular fruit? I have slowly been putting together an excel spread sheet that combines all the various info found across several sources. Been trying to list all the fruits we may use...