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I entered 3 fruit wines to the 2015 AWS national in Virginia. My Black Raspberry received a Bronze, my Cherry/Chocolate received a Bronze, My Rhubarb/Raspberry received a Gold. Along with the gold it also won Best In Class and was awarded the Les Sperling Fruit Wine Award. Did any other...

I make Rhubarb wine every summer. I cut the stalks into one inch size pieces and freeze them for 2 weeks. I then fill a 25 gallon drum with frozen pieces to thaw once they thaw I add peptic enzyme to I and then I have enough to make 6 gallon of wine. Mine is a light pink color and tastes great...

1st PH is to low should be around 3.8 2nd blueberry is a tough one to start I make about 30 gallon of blueberry every year because I have blueberry bushes and use the fruit. I do not pitch the yeast for several days after the Sulfite. I make a starter of 1 cup warm water, energizer, nutrient...

I was given 20 lbs of honey, a very dark honey with a bitter taste. I made 5 gallon of traditional mead following a traditional recipe. It boiled and worked great for a week then died. The Mead was started in September 2014. I did everything I could think of from my wine making brain but could...

I was able to get 20lb of a very dark honey from a friend only cost is some Mead when it is ready. Now my problem I have never made Mead. I want to make a traditional Mead like the old Monks made. Can someone give me a good recipe?

I make several Chocolate wines. I have received 2 double golds and a gold for my Cherry/chocolate The Gold for the Cherry was received at the Nationals in Ohio last year, and a gold for my blackberry/chocolate port. I use 2 bars of lindts 90% cocoa. I put them in the primary at the start and...

Sorry folks; but since I broke 2 carboys of my concord I did not get another batch started for this one

My remake is doing great, ready to rack and clear. I like it dry but will be back sweeting for the contest.

Rosemary and Thyme in one and Basil and Oregano in the other. Cooked Venison with the Rosemary one and it was delicious a big hit for the Sunday football party.

My Jalapeno with herbs turned out GREATTTTT

Has anyone ever added herbs to the bottles. I have a 3 gallon batch of jalapeno started and plan to add Rosemary, Thyme, and Basil to the bottles when I bottle.

I have started a batch of this. I used 2 gallon apple juice and 1 gallon of water with 4 lb sugar and 30 peppers that I liquefied in a blender. Has anyone even infused it with herbs when bottling. I plan to add some sprigs of Thyme, Rosemary and a leaf of Sweet Basil in some of my bottles at...

Actually I have been debating about running it through my filter. I still have 2 gallon that I caught in the buckets hahaha. Sounds sick doesn't it.

Here are some photos of the event :slp

She loves my wine that saved me but still she was not happy:ft

:) Yeah I drilled holes in the duct work and allowed it to drain when I post the photos you will see it running from the ducts. It was a very bad day. Lori I added it to my signature HAHA

I am going to use the milk crate system. I still have lots of Glass and hope to continue using them but all new carboys will be the "Better Bottle" since this is my second such disaster in 2 months.

It happened AGAIN, I was moving my carboy of Welches Concord by the handle and when I lifted it, it swung to the side and bumped a carboy next to it and SMASH 5 gallon of concord wine all over 3 rooms of my home, Kitchen, Living and Dining and it ran down into my basement and through my heat...

Dave place a small ceramic heater by your wines. That is what I use in my basement next to any wine that is still in the fermenting stages.

Trudy,take a large plastic spoon, Briskly stir the wine and see how much it foams.That will tell you if you have CO2If you don't have a Vac pump then you will need to briskly stir and stir and stir. After it is degased it should begin to clear, but as said it probably did not completely ferment...