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So I've started brewing beer, I have a single kegarator now, and will be building a "keezer" which will feed 3 - 5 taps into my wall in the bar. I've figured 95% of everything out, except the best method for CO2. Is it better to have dual regulators at the tank or a single tank with...

I built this in January, specifically for my own winemaking, we have ~100 bottle rack behind the bar, so this is pretty much just for our homemade stuff :).. Oh it was empty in Jan.. just started making wine :o

So first time not making from a kit, I got juice from CA (Cab). TA = 4.8 g/L or .48% PH 3.27 ( steadied around 3.3 but kept ticking down during testing) SG 1.088 @ 61* So I need to increase the TA, and likely the PH also.. My thought: Shoot for a higher TA, which will allow me...

Stopped by my LBS to order juice, but they had it in stock already :) fresh from CA.. so I grabbed 6Gal of Cab.. Was planning on re-reading my winemaking books, but looks like I'm on an accelerated plan as there is a bucket in my kitchen as I write this.... so some quick questions.. 1...

So I've decided to make an Absinthe wine, thinking of using a Reisling or Sav Blanc base then infusing it with the worm wood. so a few questions for anyone with experience with Herbs or Absinthe.. 1. How much should I use in a 5 gal batch, god knows I don't want to put in too much :o 2...

So I'd like to make a spiced wine, I love spiced rum, but can't legally make that :)... so I'm thinking of a nice robust red with some spices added.. I've looked around and haven't really found the answers I was looking for. 1. Should I add the spices & herbs during primary fermentation...

I have some lemon/lime sp, I kegged a while ago, force carbed it, it's been fine, but now it has a smell I can only describe as "pickles".. it tastes fine, just as it did when I first made it, the smell came over time. Anyone know what this could be? I did add too much sorbate, so I'm...

I have a batch ready to go, I want it "fizzy", i have a kegerator but no idea how to carbonate it, the plan will be to keep it in the keg and just tap it... I've read about keging wine (no carbonation) and some about beer but cant find specifics on this way? basiclly turning the pee into...

So I've been doing this for a few months now, and I realize you put in K-sorbate to prevent new fermentation when you back sweeten? So why do they put sorbate in WE Eclipse & LE kits, if we are not back sweetening? I recently racked my Oregan Pinot LE2013 and decided not to put in the...

I've got a key lime fermenting, I was out of town a while and I think it stalled out.. it was 1.020 on the 14th and today 1.012, so it's still going down but slowly.. I'm going to back sweeten anyway, wondering if I just rack it now and clear it, it should stop fermenting and I won't have to...

I've got the vadai barrel, but I just did a OV Zin (eclipse kit) for 4 weeks, and while it's better than not having gone in the barrel, it didn't really get "oaky", which is what I like. I'm wondering, I have these 6 week staves/spirals.. I'm considering using them from fermentation though...

I really like the idea of a lime - coconut wine... (or lets be honest wine cooler :))... the question is anyone used extracts? I think it's really the only way to do it, make a batch of lime wine, back sweeten the add the extract? Question is what impacts (if any) does the extract have on...

So I have quite a few Scotch bottles around and I'm wondering if I can use them for anything? Maybe an early drinking wine or one I keg?

I did my first batch a few days ago, I don't have any lees, so I made my own started.. started the yeast 1/2c warm water, boiled 1/4 grapefruit juice+1/4 water + nutrient, then once the yeast was started added them both let them "bake" for a while... put that in the SP, but it's been sitting...

I'm reading the recipie on skeeterpee.com, and notice the addition of tannin at the start and sorbate later, but it doesn't say "why"... looking through some books and white wine making I'm just trying to understand what these do for the wine and process? I think I'm going to do a batch of...

Just put my OVZin Eclipse kit into my new Vadai 5g barrel, how often should I check the SO2 & PH, and top off.. I'm guessing once a week?

I bottled my first batch of Eclipse Old Vine Zin.. it was very clear, taste was very "spritzy and fruity" of course, since it's young, but I was surprised at the almost zero hint of oak?.. I used the cubes... I don't know if it's because it's not really that complex at a young age, but I...

So I was cleaning out my siphon, it's the two piece with the glass insert you push down and starts the flow. apparently in the bottom of this there is very tiny clip.. we'll it popped out, and after a ton of time with needle nose pliers I couldn't get it to snap back in place... anyone had this...

So I racked my WE Eclipse Old Vine Zin yesterday, This will be the first batch to go into my barrel. At this stage the instructions call for putting in the oak cubes, which I did not.. (sine I'll be barrel ageing).. Just curious if anyone disagrees and would put the cubes in now also, and why?

I just moved my first batch to the final racking, I always clean everything immediately after use. But I noticed a few little "items" clinging to the inside of my siphon tubes. So how does everyone clean their tubes to ensure they are "like new". I read on another forum of people soaking them...