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Looking to tweak the kit a bit. Definitely going to raise the SG to get around 10% alcohol. Was thinking of adding frozen cherries or blackberries or some other sort of fruit (or juices) to start. Probably some sugar too. Any thoughts or opinions to take this kit up a notch or two would be...

I'm about to start this kit. Has anyone done this kit? Have they tweeked or ran as is?

17.5 lbs honey Zest and juice of 5 oranges 2 cinnamon sticks Water to 5 gallons 5 tsp year nutrient EEC-1118 yeast SG 1.130 potential alcohol of 17% If it makes it goes dry I will back sweeten with honey. I really like JAOM mead except it's a little too sweet for me to sit down and drink more...

Want a second opinion. Was given a Demijohn. I noticed this crack. It is from the inside. You can not feel it from the outside.

I am in need of a glass 6 gallon carboy. I'm hoping someone would like to trade one for some wine bottles. I am located. In Howell, MI

I'm making my first cider. I am using cider house select yeast. My cider has the potential of being about 10% alcohol according to my hydrometer. I have been told that this yeast will only ferment out to about 6%. That is fine, I want a sweeter cider. The question is if I want to bottle and...

Is there any reason one couldn't bottle Skeeter Pee in Mason jars? Would obviously want to keep head space to a bare minimum.

I bulk aged my JAOM for about 9 months. It was OK. Then had a bottle about 6 months later. It was still OK. Just tried some, it's well over 2 years old, OMG it has changed so much. So good. Just goes to show how some wines/meads really do require some serious patience.

Been reading a couple posts on seconds. I currently have a cranberry wine and a super Tuscan in the fermenters. I am thinking of taking the grape skins and cranberries and putting them together to make a couple gallons of cram-grape wine. Any thoughts?

What is it? It's a WE white cranberry kit that I goofed on and apparently didn't have fermentation stopped when I added the fpack. So I ended up back sweetened with concentrate later. I let the wine completely clear then filtered with a number two filter. Now there is sediment in the bottom...

The instructions say to add this during the secondary. I thought enzymes were generally added at the beginning of the whole wine making process. Am I completely wrong? Why add them at this point?

Started some cranberry pee. 4 gallon batch. Only going to use about a bottle and half of lemon juice and added 5 pounds of cranberry. I also added extra sugar. Either it will turn out strong or the yeast will get killed out from the alcohol level and I won't have to back sweeten. My goal is...

Just started a 5 gallon batch of cranberry wine. Here is what I did; 16 lb cranberries. Boiled with 20 cups of sugar to soften berries. added a teaspoon of tannin, a couple teaspoons of nutrient and energizer. About 5 gallons of water totaL. Going to use ec-1118 yeast. Thinking of back...

I just ordered these kits. Any suggested tweaks to these kits or just run them as is? I do plan on bulk aging both kits for at least 5 or 6 months.

It appears I have some excess protein in my red wine. I think I over squeezed my grape skins. Any way; What is the best way to remove this haze/film? I am thinking of filtering over fining. Any thoughts?

I have a Winexpert reserve Chardonnay kit that I am about to start. I want to add some peach flavor to it. Was thinking of making a gallon of peach wine to blend with it at bottling. I want a fairly dry wine with little to no residual sugars. What are your thoughts? Should I just add the...

Headed to Traverse City this weekend. I know there a ton of Wineries. Any suggestions on must visit wineries? Maybe list your top 3?

Started my LE Triumph today. Going to be a long wait! Hopefully we'll worth it. I was surprised there were no skins. Just juice and oak. Anyone else doing this kit?

I basically followed the dragon blood recipe. I didn't use as much lemon juice and used 10# of frozen blackberries. Used EC-1118 yeast. Back sweetened with two cans of old orchard Apple cherry. The wine has a light flavor, which is pretty good, but the alcohol flavor is a bit stronger then...

The directions for the Riesling kit says to wait 8 days for the wine to clear then rack, after the end of fermentation and adding clearing agent. Then it says to wait 28 days for the wine to "polish". If I am going to filter the wine and bottle age is there any advantage to do the 28 day "polish"?