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OK Last one cause I lost all the others when I moved from North Carolina to Northwest Arkansas. Hence the theme. Oh the name with the roman numeral 2 is cause I kicked it up a notch! Edited by: EdGy

Thank you for the compliments! Here isoneof my other labels-

Actually the name is from the labeling. As clean as I keep things, it seems that there is always one Cat Hair that gets stuck to the back side of the label.

Open to your comments and thoughts about my label

Excellent question. I would think there is a limit of protection provided from the alcohol that has been produced. Still watching the burbing as an indicator has when to rack.

Day 7 - Still in the primary fermenting away! It's down to burbing about every 3 seconds. I plan to rack it this Friday, taking a total of 9 days in the primary. Maybe to much sugar? Only time will tell. SG 1.016

She really doesn't need any ideas! Hence that is the reason for me making her the wine she likes.

Ok it ain't that beautiful! I had to fold clothes But at least I did not have to do laundry . Just make her beer andwine. You should see her she's mine!

It's truely a beautiful sound when you can rack off Mango Citrus Symphony and hear the Strawberry Wine echo "I am next". It's even better when your loved one ask's about brewing some beer during the wait! Life is good, no Life is GREAT!

Day 4 and it is really talking to me! I think this will be a 7 day primary stay. Thanks for asking.

I have one, but I don't have much faith in it. As I don't understand the color change as to when it really stops changing. But non the less what Acid level should I try to achieve?

Is it too late to add the acid blend? I am thinking I should add 1tbs or the juice of 4 lemons when rack to the carboy.

Ok I have some in house ( thanks to George & Mark) I didn't add any in the Primary yet. Can I add it if I need to in the secondary when I add all the other stuff? Edited by: EdGy

Do I need Acid Blend?

OK I finished my first "kit" Kiwi Pear and the lady of the house loves it, not to mention I do as well. The Riesling Wine is about to be bottled and multiple "kits" have been ordered. I feel it time to try again, after failing at Watermelon Wine . The following recipe I have modeled after...

Southern Season is in! The muscadine are starting to appear and local grocery have scuppernong grapes on sale! In addition I have an empty 3 gallon carboy , in addition a couple packets of EC-1118 yeast and one packet of K1-V1116 yeast. Plus the other common additives to make some good wine ...

Thank you Waldo and fellow vintners! After a short trip to town and Wally World I purchased something similar to what Waldo described.On the way back home I realized that I can use the same vessel to use in bottling be it wine or beer to control spills. Waldo this is a home run for me has...

I am at a bit of odds as to sanitizing my equipment. I have read the directions and follow them making one gallon of cleaning solution, normally in a fermentor or carboy. Which leads to pouring the solution onto the equipment, i.e. wine thief and hydrometer. Last night in cleaning I tried using...

After much reading I will be starting beer making in the next week. My question is "What flavor kit to start?" My soon to be wife is a lover of anything chocolate. I was thinking of the Brewer's Best "Robust Porter" or "Scotch Ale". However in reading the forum I get the idea it might be...