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Winexpert Vintners Reserve Gewurztraminer Wine Recipe Kit I have ordered from your homebrew-beer side many times before, most wines I make are from local seasonal berries. Other yeast selections (especially brewing side) would be nice, for example Imperial Yeast - 200 billion count canned yeasts!

Well the plum wine has been doing great. Over the last month or more I've been just too busy to think about it, but now have found a lil time to come back. Right now I'm looking at 4.5 gallons of good clear sediment free plum wine :b It has been stable 0.989 spg for the last month, I have...

Berry/stone fruit press So I used this one on my recent plum wine, although i had originally designed it for blackberries. I successfully pressed about 30lbs of plums, with the only snag being seeds getting caught between my plunger and my bucket walls. The seeds caused my plunger to unscrew...

Alright! Thanks so much for all the great input and advice regarding my wild plum. So here is the current state of affairs 7/25 Initial gravity: 1.070 Today's gravity: 1.007 I took the advice provided about spiking the potential alcohol with more sugar and adding some yeast nutrient again...

Alright, well updates and concerns, here we go: 7/24 Initial Gravity: 1.070 Today's Gravity: 1.032 which brings me to Concern #1: When attempting to get an accurate reading of my initial gravity, the pulp/slurry for my wine was so thick, that I was doing my best to get an accurate...

7/22 Initial Gravity: 1.070 Today's Gravity: 1.066 Probably 2nd day of Wild Fermentation added Yeast Nutrient

So, I am living in OR, and blackberry season is approaching. I was working on making a berry/fruit press for fun (see attached photo). It went well, and only required a few minor alterations during my initial pressing. If anyone is interested in my process on building this simple press, I'll...

Hey Rifleman, I had lived in Boulder at the time i joined this forum. However, I have recently moved back to Portland, OR to be around my family.

In line with BBQ-ers, as we all know, they use something what we typically don't as wine makers: Fire Fire/heat, when applied to chemical compounds, changes them in one way or another (i.e. a potentially harmful chemical compound may become inert through the addition of heat). I am no chemist...

Well, I just tried to make a post, but it apparently got lost in cyberspace. So rather than retyping it all, i'll give you the short version. Feel free to message me for more details if you'd like: I would caution you to make sure you do your research about the woods, and especially talk to an...

Hey there, My name's Carter. Started making wine at home in about 2008 without much insight or knowledge about the process. Just havin fun :-) I've been mostly doing pureé and concentrate starts, but will be doing a from fruit start soon.