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Ever since Jack Keller added a pure watermelon recipe to his recipes I've been interested in trying it. But all summer I haven't been able to find a nice sweet watermelon to use. It has been my experience that the seeded watermelons have the best taste but all I have seen in the supermarkets...

Unfortunately, one person's religion is often another person's "cult", but I'm not trying to read too much into what you are saying Sammy. I'm still looking for "The Church of Latter Day Winemakers" but to no avail. Sigh! I guess this forum is as close as I will find to it. ;)

I've only used Lalvin yeasts up to now. The 71B 1122 is good for fruit wines but I've used KV-1116 for my blackberry and it turned out excellent. I've heard the Red Star Cotes de Blanc is good for fruit based wines too. I don't know what you have access to but those would be my choices. A packet...

Besides the now continual assembly line of DB and variants, I will be trying my hand at: Peach Apple Pumpkin Strawberry And I'll be trying a couple of kits for the first time. Either a Riesling or Gewurztraminer and some sort of Rosso sounds nice. I have about 30 lbs. of blackberries and...

Number 1 is way cool to me. If you don't want it I'll take it.:D

That's how I got the wine "bug". One tiny little one gallon experimental batch and then WHAM,next thing you know there is 2-5 gallon ,2-6 gallon carboys and 2 large fermenters bubbling away lol. Well done Miles!

I'm sorry if I'm being a pain in your posterior Tom but when do you add the oak in this recipe? At the beginning or after fermentation? And when should I pull it out? I've never used oak before and I don't want to screw this batch up. Thanks, Bill

From what I understand TA is the quantity of acid in a wine while PH is the strength of the acid in a wine. I just bought some cheap pH strips from my LHBS until I can get a decent PH meter. I think both need to be checked and adjusted before starting the fermentation process. Bill

Well it's not just me then. I guess we will have ti get an IT guy on it. :)

I tried adding www.winemakingtalk.com to the list of pop-up blocker exceptions on my firefox settings and still getting a blank white screen when I select forum members hmmm.

Anyone else having a problem loading info onto the interactive map on the top banner? Every time I try hitting the member button a blank white screen pops up. Anyone know how to fix the problem?

:u I finally got back up to the not so LHBS and went over and looked at the spirals more closely. There was actually 6 sticks in the package but they were 2 rows of 3 which in the packaging made it look like 3 sticks. The prices I saw when I was there last time were still the same exorbitant...

Thanks for the links RR. I remember reading the one from Jack Keller's site a long time ago and I might as well have been reading Greek at the time lol. It makes a little more sense now. What wine do you pair up with perogies at the fest in the summer? ( I used to live in Hammond and loved the...

From what I've read some winemakers use tartaric to increase body and mouth feel to fruits which contain little or no tartaric acid. I like Julie's idea of using acid blend since it contains a majority of tartaric if you have it since citric will get largely used up in the fermentation process...

Gee Tom, I would like to have the problem of finding "lost" carboys of wine due to me having an abundance of wine laying around bulk aging. Must be nice eh? I'll have to work on that.:D Thank you for your quick response. Bill

I'm starting to get comfortable with the wine making procedure and I'm ready to start making different types of wine. I'm going to try various fruit wines for now and I was wondering if there is any hard fast rule of where a fruit's total acid should be at before fermenting? Does it vary from...

Hey Tom I'm getting ready to start a batch of this and I have a question before I go to the grocery store. In the list of ingredients you call for 1 48oz. bottle of Real Lemon but in the instructions I don't see any mention of it. Did you substitute out the lemon with the pineapple juice? Thanks...

I just started my 2nd batch of DB yesterday and I upped both the yeast nutrient and energizer to the bottles' recommended dosages per gallon because I'm using 71B-1122 instead of 1118 and figured this yeast strain could use a little extra of both. I used the recipe's amounts of both for the 1118...

I'm so glad to hear yours turned out great Beardy. But I'm jealous because you are already drinking yours and I'm still degassing mine! I can't wait until I have the funds for my AIOWP. Mix-stir degassing is no fun. I want this batch ready for Labor Day so I'm using Super-Kleer for the faster...

I too came to the same conclusion as you James. The chemical processes involved in the yeast converting sugar to alcohol and CO2 probably have something to do with the temp of the must being higher than the room temp.But I'm no chemist I'm merely a mad wine scientist.:D My batch of DB took a...