Recent content by thrion

Hey for those of you adding cinnamon, etc...at what stage are you adding the extras? Primary or secondary? And do you leave it in for the whole time, or just enough to get the flavor of the spices out?

For making a single batch, are most of you guys using a 6 gallon carboy for the secondary? The recipe says it makes around 3.5 gallons and that seems to be a lot of head space...is it better to use a 3 gallon carboy and a couple wine bottles for the overage? Or just go with a standard 6? Thanks!

I think pretty much everyone covered it here, but I will just toss in my "me toos" By taking the water out of the airlock you are pretty much, well, no longer using an airlock, so not sure why the instructions told you to do that. As for straining the fruit, do you mean you are squeezing the...

/Begin Freak-out I started to batches of wine on Saturday (one apple, one lemon). Let both sit for 25 hours to kill of naturally occurring yeasts and such, pitched my yeast on Sunday. Now, when I have done wine kits, normally within a couple hours I can see some bubble action in the airlocks...

Hey Idmack3! I grew up in cypress. Live off of Westheimer now. Any wine maker meet ups in town?

So I love my kits so far, but I think I am ready to move beyond the kit and try something more experimental. What's the best place to start? I've seen lots of amazing reviews of the Skeeter Pee and Dragon's Blood, but in terms of grape wines, what, in your opinions, would be the best next...

Thanks everyone! Already started getting lots of fun ideas!

Hey everyone, Another big hello from Houston! I've been making wine from kits for almost a year and have several under my belt. Looking forward to growing beyond the kits and making some bigger, better batches all on my own. ;)