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Hey Coach, What's your recipe for Apple Cinnamon wine? I've been trying to think of one, and doing some searching, but I thought it might be easy to make a cinnamon wine and an apple wine separate, then combine them once they are ready to bottle. Good idea, bad idea? Thanks!

Hey, I'm a few batches into being a beginner, and I want to try and expand my horizons a bit. I read in my book about apple mint wine, and I was wondering if anyone had tried this before. It sounds really good, and I saw that they make it in North Dakota. I'd like to try some for myself, but...

hey guys, i racked my green tea and ginger wine today, and i tasted it. it really tasted awful. nothing like it tasted at the beginning, but it's not an overpowering alcohol taste... it's something else. I probably screwed up somewhere, but I don't really know where. how do I know if I really...

hey it worked pretty well. i've got some stuff that was missed by the strainer, but i don't think it will effect it too much. it's in a 1 gallon carboy continuing to ferment:)

excellent, I think i'll try to strain it through the nylon bag that I have. I'll just syphon it like normal, but put the straining bag halfway in the secondary to catch the zest. Thanks for the ideas, and I'll let you know how it goes!

it seems pretty good, it's only been a few days, but when i tasted it before putting the yeast in and it was pretty good. It's been bubbling like crazy, so it's going pretty well so far, and the smell is fantastic!

Has anyone every tried making Green Tea and Ginger wine? I've got a batch started, but I'm not sure i'm going at it the right way. I've started a gallon in my primary. 16 teabags, zest and juice of 1 lime, zest and juice of 2 lemons, 2 oz. thinly sliced ginger, 2 lbs sugar, 1 tsp yeast...

Oh yeah, about how long should I wait after adding that before I should bottle? A day or two?

Alright, I'll try that and let you know how it goes. Thanks for the help!!:)

what's kmeta? sorry, i've made a few batches, but am still new to the chem:)

Hi, I'm in the middle of making 4 gallons of red grape wine from Welch's grape concentrate. I started with an SG of 1.091 and a month later, it dropped to 1.010. 10 days later, it was still at 1.010. I believe this is a stuck fermentation, but have not experienced one before, I'm not sure...

I did not sweeten these particular wines. But looking back on it, the recipes that I have DO seem really weak in the amount of fruit needed.

Have you found that your wine comes out better when it ferments at a lower temperature? What temperatures have you seen work best?

So should I forget about the red grape juice concentrate all together? that would be nice, I'm not sure why some recipes have that in there in the first place.

starting was around 1.09 or so, and I thought it seemed really high, so maybe I won't use as much sugar... The next recipe I have calls for 1 3/4 pounds of sugar per gallon (blueberry wine). Should I stick to that, or take some off?

gotcha, I definately thought I should use more. How much juice should I use in comparison to water?

I've made two batches of fruit wine so far, one plum batch and one watermelon batch. I feel like the alcohol overpowers the taste of the fruit though. Did i let it ferment too long?? Thanks!

Hi everyone, I was just looking at a book of recipes and saw one for blueberry wine. I'm not sure how much I want to make, being a college student, funds are tight. But I was wondering how much water I REALLY should add to get the most flavor out of the blueberries. Here's the recipe I'm...