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I made a CB that, unfortunately, has a strong alcohol scent when uncorked. And the taste makes my fellow tasters think it's on the way to becoming vinegar. But one suggested making a Vinegarette dressing out of it. Does any one have s recipe to do this? Or a web site ?

I've been looking to graduate into making wine from actual fruit / grapes and it looks like a press is needed. But I have a Vitamix which I use daily for a veg/fruit smoothie. Unlike a juicer, you can put a whole apple in it, with core & seeds, and it's all juice when it's done. Would this work...

I'm in the process of converting a fridge to a kegerator. The plan is to have 4 taps with one dedicated for wine. I make the sweet wine kits for the wife & co. and want to keep one tap for that. Anyone done this and might have some pointers / do's & dont's on kegging wine? One question that came...

I'm in the process of converting a fridge to a kegerator. The plan is to have 4 taps with one dedicated for wine. I make the sweet wine kits for the wife & co. and want to keep one tap for that. Anyone done this and might have some pointers / do's & dont's on kegging wine? One question that came...

Started one in April and planning to bottle around Thanksgiving. It's good right now but, aside from more aging, is there anything I can do to smooth it out some? It's just a tad "bitey" right now. Drinkable but could be better. Suggestions ? Thoughts?

Does anyone know of a cheap or free program to make your own labels?

I've been making the kits now for a year with good success. Few Island Mist and have a Merlot and Port aging until November. In all these I've used the supplied yeast. But been reading some on using a liquid type instead. Anyone ever done this, used a different type than what's supplied? Pros /...

I'm on my second IM kit, a Exotic Fruit White Zin. Not my favorite but the wife and her friends like them. Light, refreshing. The alcohol content in these only runs around 6-7%. Is there a way to bump them up a little, say around 9-10? It just started fermenting yesterday so it's in the early...

Just started two - 3 gallon kits of Chocolate Raspberry Port this past Sunday. Fermenting nicely. My third kit and exccited and little nervous. Planning on letting it age 6 months before even bottling any. Anyone have any suggestions / pointers / etc. on this type of kit? Wondering if I should...

I'm into my first kit (Vinexpert - Green Apple Riesling) and on step three, try to degas it. I've been using a "wine whip" daily for three days now, about 5 minutes at a time. It is less than the first time but there's still a littel gas when I check it. Is this normal, taking this many days...