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The plan would be to bring a bottle of that size to a large get together so it would surly disappear in a hurry. I am not worried about physical injury to me but showing up to a shin dig with some grape hooch only for it to break and lose the oh so precious contents. Does anyone know how they...

I'm in pinellas county Florida and go to my lhbs usually several times a week and have been to all of the other shops around so if you can direct me to a retailer with a cork/corker for a salmanazar bottle that would be great because I can't even find one on the interwebs. I am yet to be...

well this bottle is quite robust I read this article about japan's bottle return thing here http://www.japanfs.org/en_/newsletter/200407-1.html but the inside diameter of the hole is slightly larger could I use a larger cork. And anybody know how to cork that salmanazar bottle or maybe where to...

ok I checked it the hole is just a little bigger than a regular bottle the glass around the neck is about the same thickness it doesn't have threads like a screw top but from pics i've seen I'm sure that they use a screw off design on all these bottles in japan. Why is it bad to cork screw tops...

Ok wine bottles aren't cheap and most of us scavenge them from anywhere. Luckily for me there is a place in my neighborhood that is the party spot where everyone drinks and they recycle all the containers so I frequently find odd bottles and today I found a 1800 ml sake bottle. I guess they are...

I was given a really big wine bottle. I dont have it here or I would find out but from size comparison it is either a salmanazar or balthazar. I have a corker for regular bottles but this is much bigger how do I cork this? Do I need a big hand corker?

i like them strong It fermented to dryness 0.995 I dont think it will take quite that long to be mellow. mostly I do them strong because I live in Florida strawberry heaven and I see a lot strawberry wine at 10-12% and I am bored with them so I went to 16-17%

ok I went to a strawberry farm got berries picked the day before and chilled. I cut up the berries and dumped hot 180 degree water over them and mashed them up. poured through a straining bag. sweetened to 1.130. pitched re-hydrated lalvin 1118 with a quart of starter. added yeast nutrient...

Hey I have been making wine for awhile but I tried my first batch of strawberry and everything is going great primary went fine secondary went fine now its aging/clearing in the carboy and its turning very dark It started out at a strawberry color light red and now it is darker than blood I'm...