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This will be my first time making wine from grapes and I would like to know what the standard is for how many pounds of grapes to a gallon of wine. I found a local vineyard that I believe sells minimum of 100# of chardonnay. I will be doing 5 gallon batches.

Hello all, I picked a couple cans of Alexanders grape concentrate and was wondering if anyone has ever used it and had any advice before I give it a go.

Widmer Hop Jack (5 gallon, extract with grains) OG=1.056 FG=1.013 IBU’S = 36-40 Ingredients 3.3 lbs. John Bull Light malt extract syrup 2 lb. Cooper’s Light dry malt extract 0.5 lb Vienna Malt 1.0 lb. Munich Malt 1.5 lb. 40L Crystal Malt .25 lb. Dextrin Malt 2.5 AAU...

Has anyone ever used one? For those of us who don't have room for a kegerator. http://s413.photobucket.com/albums/pp216/retworm/booze/?action=view&current=hopjack001.flv

I've read several recipes lately and some say to let must set for 12 hours before adding pectic enzyme and some add right from the start. Can I get some thoughts on what some prefer?

I just put together my first batch of beer and the recipe says the starting gravity should be 1.050. I'm only at 1.035. I know with winemaking I would just add sugar to bring it up but with beer making what is used and how much? The recipe I'm using is here...

Does anyone have any suggestions where I can get fresh juice buckets? Either locally in the northwest, (Vancouver, Wa/ Portland, Or.) or online Thanks, Bryan

"I feel sorry for people who don't drink. When they wake up in the morning, that's as good as they're going to feel all day. " ~Frank Sinatra :dg

Widmer Bros Brewing was having a contest. winners get to ride a motorcoach from Portland to Mt Hood Meadows ski resort, free food, free beer, lift tickets, vip new years eve party and coach ride home. You had to answer the question: what would you do if you were a lemon? They like my answer...

We were making Turkey dinner today and my wife had to run to the store for some last minute items. When she returned with groceries I was slaving away in the kitchen. Right away I could see the look of disgrace in her eyes, so I asked, what's wrong dear? Oh nothing, she says... as she looks at...

I'm planning my next batch which I think will be a chocolate raspberry port. What actually classifies this as a port? I'm taking my training wheels off on this one.... gonna make my own recipe so wish me luck, it's only gonna be 1 gallon just in case.

Hello all, I started a batch of strawberry wine 4 days ago and there's no sign of fermentation. Still at 1.070 which is where it started. There are two reasons I can think of that is causing this. #1 in the basement at 66 degrees, I've moved it today and had it at 72 for about 6 hours now. #2 I...

I've been making this for years and whenever I see people sharing recipes I have to join in... very proud of this one. The clams are razor clams from Long Beach Washington. There is a 15 clam limit per person so this recipe is for 1 limit of clams, more can be addded depending on how fishy...

Hello everyone I've been making wine for about 1 year now. I've done two symphony wine kits, one blackberry from the friut, 1 half peach half pear from the fruit, and just started a batch of strawberry which is from the canned wine base. All has went well exept the peach pear which is going down...