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I made this offer a few days ago to one of our members and he never responded. I have a copy of Ken Schramm's "The Complete Meadmaker" that I do not need. I will mail free to the first person to Pm me an address to send it to.

I finished my chocolate salted caramel port style wine today. It finished a little early at 1.003 before the fpac but with the addition of 1125ml of 190 proof Everclear I think the alcohol helps balance the sweetness. The chocolate and slightly salted flavor really come through. This one...

Does anyone have any experience or recommendations on this press. It holds a little over 1 gallon. I never make larger than a 6 gallon batch of wine so I think it may be large enough. It is made by Ferrari.

I am not exactly a beginner but this is sort of a beginner question. I want to make my first all fruit wine, I have about 100 pounds of pears cored, quartered and in the freezer. I don't want to add any water but how do I know how much sugar to add? There is no way to take an SG reading with...

Just for the record I hate Sparkolloid. It clears the wine OK but it leaves the softest, most easily disturbed sediment on the bottom I have ever seen. I mean just touch the carboy and you have a swirling cloud of sediment messing up your clear wine.

What are you all ordering this year for the dessert "port style" kits. The deadline is coming soon and I haven't seen anyone mention them, maybe I just overlooked it. I ordered a double batch of the "chocolate salted caramel." If it tastes half as good as it sounds it will be a regular order...

Jack hasn't posted to his blog in almost 2 months now. I am sorry the Tidbitts didn't work out, I was enjoying it. I hope he is OK, has anyone heard anything from him lately?

Having my first Hatchee Brew craft beer.

I made a Blueberry/Banana wine December 2012, aged in a carboy until December 2013 when I bottled it. I let it age another 6 months in the bottle and tried it June of 2014, it was terrible. I made a resolution to never make it again but left the remaining bottles in my cellar. I decided to give...

I made 3 gallons of this using Jack Keller recipe and as much as I try I just don't like it. It was made Sept 2013 so it should be OK by now but it is not very good. It taste like watered down fruit juice with no body. Probably just going to dump the 14 bottles I have left and chalk it up to an...

I have only been making wine for about 2 years so I am very much a beginner myself but let me say this for your benefit, READ. I am sure I asked a lot of questions in the beginning that could have been answered if I had done a little reading in the beginning. Everyone here is ready and...

I was surprised to read in the latest issue of Winemaker Mag they recommend going to a solid bung after fermentation is over, they said usually from 2 to 4 months. Is a properly maintained air lock still not as good as a solid bung for aging in a carboy.

I started an RJS Caramel port and an RJS Coffee port yesterday. I was disappointed with the beginning SG of both. The caramel was 1.095 and the coffee was 1.096. I guess I will chapitalize and possibly fortify to get the final abv up.

I have 3 gallons of the clearest Vidalia Onion wine in a carboy you would ever want to see, ready to bottle. Now I am questioning why I made 3 gallons. If I bottle in 375ml bottles that is going to be about 30 bottles and I will never use that much for cooking. Not really sure how good it...

Haven't posted a pic of my cellar lately, filling up.

I have a 3 gallon batch of blueberry and a 3 gallon batch of blackcurrant that I started in May 2014. The blueberry started at pH 3.23 and currant at ph 3.29. They both fermented good in about 8 days to a little under 1.000. I added kmeta and sorbate about a week ago. I Checked the pH today...

I saw a couple of threads mention this but has anyone actually bought and used it. It looks super easy and accurate but it definitely is not cheap. Just Google it and they have a couple of videos showing it in operation.

I have some muscadine vines at the farm that produce every year. I usually go down Labor day weekend and pick them. I went down yesterday and there were none, I mean not even one. I haven't been down there since July 4th. I can't imagine what happened, did the birds eat every single one, did...

Would a paint mixer like this on a drill work to crush grapes in small batches, say 3 gallons at a time. My main concern would be if it bust the seeds.

My basement cellar is cooled by ducts from my house Hvac system but it is usually around 68 degrees down there. I would like to cool it down about 10 more degrees. Anyone have any experience with the Mitsubishi ductless split system. My basement has no windows.