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Sitting here this morning had a customer call up and ask if I wanted some blackberries, I said sure, how much. Here’s where it gets real. It’s a grocery store and once they start getting soft they don’t sell. I said sure, I’ll come get them after lunch, said thanks and hung up. Then it occurred...

Long story short, I started 2 batches of mead on the same day, with the exact same ingredients except one (explain in a min). batch 1. 15 lbs honey, water to 5.5 gallons, ec1118 yeast, 8 oz 100% baker’s chocolate. Final sg .990 clear as a bell. batch 2. 15 lbs honey, water to 5.5 gallons...

I racked off my banana 07\20 into 3 carboys and all looks good. I racked off a second batch of banana 12/20, and it did this. I’m confused as to what happened to my wine in the few minutes that it was being racked.

I’ve got 8 bottles of apple wine from 2014, it has turned to vinegar. I know I don’t want that crap in my wine making area but do I dump the contents, clean the bottles and continue or do I toss the 8 bottles in the trash? 2 things to consider, 1 I’m bottle poor right now (got 22 cases...

Anyone heard from him since the first part of JAN?

I’ve made a bunch of wine, sometimes I bottle too soon and get sediment. I’ve got a honey crisp apple wine that was crystal clear in the carboy. Big batch (8 cases), pulled out a bottle the other day and it’s nasty looking (well to me) its got 3/4 inch of pectin (I assume)sitting on the bottom...

I sure was having withdrawals without winemakingtalk. Anyone know what happened

Ok, we’ve always been told to top off with a “similar” wine. What would be wrong with making a batch of wine using sugar, water and yeast. Finishing it off and using it to top off any wine you want? I mean it would add no flavor and would not change the abv.

I have a red floor corker, works. East Tennessee only. Not shipping

I’ve got a carboy of joam that I added stage one in, after a couple hours it looks like this My question is should I skip stage 2? Usually if I add the second stage when it looks like this then it gets cloudy and takes forever to clear. Are there any repercussions by not using stage 2?

i received a $100.00 wine voucher. Got to spend 160 or more to use it. Anyone interested in the discount code? Don’t want anything for it. Just hate to see it go to waste if someone here wants to use it.

found a guy in MADISONVILLE tn that has 16 glass carboys. Thinks they are all 5 gallons but not sure. Wants 20 each for them. Anyone need some more glass?

I saw where great value triple berry (frozen) has been recalled due to norovirus. My question is is my latest batch of banana berry wine safe? It was started 3 weeks or longer ago. I no longer have the packages. I’m not sure the berries used were of the same batch they are recalling.

Mixed a little banana wine and honey mead as an experiment. Sure was good so I decided to start a banana mead. 50lbs bananas, frozen. In separate container 11 LB 5 oz honey Water to 5 gallons Ec1118 yeast Once the honey was mixed with the water I dumped it into the bucket with the bananas and...

try this. Coffee filter, snap the top on and cut away excess with scissors. I did about 10 car boys with 1 filter.

thinking about blending concord and banana. I’ll call it grape ape.

here’s what 160 lbs of banana looks like. Just started, it’ll be Sunday or Monday before it’s thawed enough to add sugar and yeast.

made a batch of honey mead. 13 lb 10 oz honey 3 tsp fermax Water to 5 gallons Ec-1118 yeast Here’s the finished product still in carboy.

i purchased a 55 gallon food grade barrel to use as a fermentation bucket. The problem is it had sliced jalapeños in it. What can I do to get rid of the smell? Or am I stuck with a smelly bucket I can’t use.

washed and sanitized 81 bottles in preparation to bottle some wine. Went into the house for supper and thought I heard something. My bottle tree fell over, I didn’t take a picture before cleanup but here’s 4 1/2 cases in the trash.