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Due to health reasons I've decided to quit making wine. I've already sold some carboys, but have the following items left: 1 -- 6.5-gallon glass carboy ($25) 2 -- 5-gallon glass carboy ($18 ea.) 12 -- 4-ltr glass jug ($2 ea.) 4 -- 3-ltr glass jug ($2 ea.) 1 -- Ale Pail, 6.5 gallon ($10) 1...

Does anybody know offhand how many teaspoons of bentonite equal 1 ounce?

I've got a couple of batches of SP clearing now and starting thinking about doing some experimental blending. Has anyone tried blending SP with other wines (homemade or commercial) like chardonnay, reisling, etc.? If so, what did you use and how would you rate the result?

I've got a batch of SP that accidentally got an extra addition of lemon juice -- about 36-48 oz extra. Once I realized this I figured it would eventually need some serious dilution, so I added sugar to adjust the equivalent starting SG to ~1.09. I was concerned that fermentation (Lalvin 1118)...

I just got home from a couple weeks vacation, including a lot of time on the road. I always read a lot while travelling, and this trip was no exception. Here are a couple of books related to wine and history that I read, both of which I enjoyed, found quite informative, and would recommend(!)...

Reading some about winemaking history, came across an interesting passage about French winemaking in the 300-400 AD period: "After picking, grapes were crushed with bare feet. The must, or grape juice, was then poured into giant vats, followed by a process called 'pigeage', in which naked...

I heard this on the radio while out doing some errands this afternoon... brought back some great memories(!) http://www.youtube.com/watch?v=Ib_eW9VSUwM&feature=related Some other wine-related songs I've thought of: "Little Old Winedrinker Me" "Red Red Wine" Maybe there's another...

Started my first beer batch yesterday -- a wheat beer kit put together by my local shop. I learned a few things -- e.g., malt extract is really sticky stuff(!), and it's hard to precisely control the temp on my crawfish-boil burner -- but I got the batch safely into the primary and it's...

<DIV id=post_message_93997>I'm getting ready to try my first batch of beer. My largest stainless pot is 16-qt, not really big enough. I've shopped around and a 22-qtSS pot is about $70. I've seen some references to using an enameled pot for brewing, and I have (well, actually my wife has, but I...

I'm getting ready to try my first batch of beer. My largest stainless pot is 16-qt, not really big enough. I've shopped around and a 22-qt ss pot is about $70. I've seen some references to using an enameled pot for brewing, and I have (well, actually my wife has, but I sure she'll share) one...

As I slide further down that slippery slope... I've been making wine for years, but planning to add beer brewing within next few weeks (retired now, so I've got more time for the important things in life), just gotta decide what to make first. As for bottles, I'll stick to pry-off...

I've read posts where some have used a shop vac for vacuum transfers of wine... Would that not work also for degassing? How much vacuum is really needed to adequately degass wine? Seems like just a few inches should be far beyond any vacuum the wine would ever be exposed to in real life.

I picked up a VR Reisling kit today for $25. An acquaintance and fellow-winemaker recently passed away, and his widow called me to see if I was interested in any of his equipment or supplies.Ipurchased a few things, including a VR Reisling kit that was tucked under away under a workbench. I...

I picked up a VR Reisling kit today for $25. An acquaintance and fellow-winemaker recently passed away, and his widow called me to see if I was interested in any of his equipment or supplies. I did purchase a few things, including a VR Reisling kit that was tucked under away under a workbench...

I just noticed that if I make a change in my signature, it also changes the signature on past posts...

I've got my first batch of muscadine port aging in carboy now, great expectations for that batch... As an experiment, I decided to make another 3-gal batch in port style, this time using Welch's Juice. Basing it on the recipe(Waldo's) that I used for the muscadine, Isimply substituted...

I've got a batch of muscadine port in secondary now. The recipe called for malt -- not something I've ever added to wine before. What does the malt do for or contribute to the wine? What other wines would benefit from addition of malt (since I've got it on hand now)?

I've got a batch of muscadine port in secondary now. The recipe called for malt -- not something I've ever added to wine before. What does the malt do for or contribute to the wine? What other wines would benefit from addition of malt (since I've got it on hand now)?

If making an f-pak with juice obtained by steaming grapes (no solids), should one still "simmer to extract all 'flavor' and reduce the water from the fruit." At what point do you risk degrading the flavor with the heat?

If making an f-pak with juice obtained by steaming grapes (no solids), should one still "simmer to extract all 'flavor' and reduce the water from the fruit." At what point do you risk degrading the flavor with the heat?