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I see George has two different sake kits. Who has tried either and do you need special rice etc? I need to know all about it since we are preparing our shopping list. Lets hear your thoughts if you played with either before. George what do you think? Edited by: Mike777

My wife noticed she had a sinus headache and itchy eyes, and suspects the yeast from two active batches might be the cause. (first double ferment) We are fermenting in the house. Anyone else notice this or similar types of allergies?

There are a ton of hypothesis on this but that is Not what this post is about. My nephew is an entry entimologist at WSU and is working on this very thing in the colonies there. This is a more or less observation poll. Do you have plants that Honey bees frequent and have you seen any this year...

Just curious. There are several bannana wine makers out there that use the skins. Now I know for certain they are sprayed with a dangerous chemical for transport stability and pesticide reasons. Its called Thiabendizole (sp?) and is so dangerous several of the companies will no longer allow...

Here is a shot of the IM Blackberry Cab all done and waiting for labels. We have two bottle styles as a reminder to help make sure some lasts long enough to see what a few months will bring. This one had the 5# of extra sugar, and ended at 11.5 ABV, and dry. We had our first samples last night...

My wife just did this at her job. Helps folks get to know each other a little better. Tell one thing about yourself that no one would ever guess. You may give three vauge clues and others must try to figure out what it is. The kind of newbie questions I ask here will throw you off for sure...

We are now at 1.012 thanks to all the help. do kits have to really be 1.010 before first rack?

Well, we have been in primary for 8 days on the apple reis. I took a measure at day 5 and it was 1.035 still and I would guess from the bubble action its probably only 1.020 or so now. It got a full 5# charge and it was very hot yeast that started perking in 3-4 hours instead of the 24. Its...

Well I have earned the new title of pump monkey. I checked the threads that relate but none answered this question. Let me start at the beginning. We racked the IM Blackberry Cab. This had the 5# hot shot in it. followed all the directions with the drill whip , correct times, reversing to avoid...

<table ="maintable" align="center" ="#ffffcc" border="1" bordercolor="#000000" cellpadding="5" cellspacing="0"><t><tr><td width="10%"> Blueberry Pinot Noir</td> <td width="10%"><div align="right">$52.99</td> <td width="5%"><div align="right">$52.99 </td>...

How safe is egg white for clearing wine? Old time distillers use this but I assume they cook again? The wine will never get cooked, so I was wondering how safe this was for bottling and aging.

Put in the last packs and stirred that first kit. The Lees are about twice as thick as when in secondary and not nearly as compact as some of the of pictures here. Do they compact down hard during the final 14 days or are some just settled down thick and loose? Its a WE Cab Sav, nothing...

I have been thinking a bit about a nonkit wine. We have Huckleberries here in western Washington but they are a unique variety all thier own, and nothing like the blue ones in the foothills of the rockies although they are exactly the same in every single, respect except color. I was wondering...

I have a pretty old Lake view valley farms 4 bottle merlot kit. Everything is intact except one packet that says: Gelatin,Tartaric Acid,Sulpher Dioxide solution and Pectinase. Can I make it without it? Add a tiny bit of Cream of Tarter? I hate to toss the kit. I have a 6 gallon working now...

We got a cheaper equipment kit under the assumption that we would pick up better items as we went along. Did get a two handle corker though. The kit never came with the traditional spoon so I shaped a stir stick from good oak and cleaned and sanitized it. Now we need advice before going to the...

Hello, I am new here to the forum and have started my first kit a VR Cabernet Sauvignon. (completely new to wine) So far its been racked into the carboy and I am 4 days into the 10 to wait to add the clearing agents etc. Everything has been fine up to now. Good measures, extra clean etc...