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Well. I tried my hand at my first fpack last night. I used 3/4 gal of watermelon juice with pulp and reduced it down. Unfortunatley, I took it a little too far and it caramelized slightly. I got a little caught up in racking another batch and forgot about it for too long. It still taste...

Cut up my watermelons yesterday and sqeezed them in the straining bag until I had 4 gallons of juice. Discarded the pulp and removed 3/4 gallon of juice for topping up and yeast starter. Added 1 1/2 tsp grape tannin, 2 tsp pectic enzymes, and 3 campden tabs planning to make 3 gal and placed in...

I have a perfect area on the farm directly behind my house to start a small vineyard. I have scuppernongs and wild bullices already but I would like to start something a little different. My issue is that I don't know what types will grow well in the hot SC summers. I would love to try merlot...

My wife and I tried a wine at a winery in the Sevierville TN area that had a pepper bite to it and actually contained black pepper according to the server. Has anyone ever tried this and if so could you tell me a little bit about the process? I am a pepper-holic and would love to add a little...

Newbie here. I've been making wine now for a little over a year and am having a blast doing it. I live on a 70 acre farm in central SC and we grow a lot of our own fruits and veggies. I've been playing with mostly fruit wines so far and have had some pretty good batches if I must say so...