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just want to let you all know im still here. its been a rough last year for us, and i know we aren't alone in that. Things are looking up for the first time in a while. I've been making alot of beer recently, and working on bringing the stockpiles of wine down, . I hope to find you all well. Go...

I have an Irish Stout kit that is about 5 years old. I am wondering what is still salvagable and what should be replaced. the ingredient list is Dark malt extract maltodextrin crushed crystal malt hops crushed black patent crushed roasted barley priming sugar yeast I was figuring on...

I started a batch of this 4 days ago. It seems the fermentation is slow. I'm trying not to be paranoid. I used the liquid yeast for cider. There are bubbles, but I'm used to a wine ferment that is a little more vigorous. Any thoughts?

This past weekend hubby and I went to the Superbike races at Road America with a bunch of friends. We took 4 bottles of our wine; a trebbiano, a gewurtz, spainish rose, and the walla-walla merlot. Friends that had been skeptical are now converts. All bottles were consumed in record time, and...

It just arrived! I've never tasted this varietal, but am so looking forward to it. It will be a great suprise. I've looked at the local wine shops hoping to find a bottle, and have had no luck. Has anyone tried this, what is it like, and what does it compare to? I plan on starting this next...

It's that time of year that the seed and gardening catalogs beckon. I saw hops in one and was curious if anyone in the northern climes had grown it sucessfully? I'm in southern wisconsin and I'm thinking of ordering a couple rhizomes and giving it a try. Any thoughts?

Has anyone made both of these? Which one did you prefer? I've been hibernating in the house in my spare time and just want to make more wine. These both sound good and I've been looking for an early drinker while alot of the other kits age.

Did anyone make this? I know it was a limited edition this fall. My local LHBS has a couple left over and they are on sale. I was just looking for a little feedback if anyone has any. Thanks.

I just bottled this tonight, and had a glass left over. The mouthfeel is like a commercial wine. There is quite a bit of fruit; berries and stuff. It is finishing a little hot still. I started this in Oct. 07 and have bulk aged until tonight. I am planning on stashing this in the magic closet...

We have recently found exactly what we've been looking for in a house. So in the midst of the Wall Street meltdown and all the other bad news, we decided to go for it. We've put our house on the market and are doing all the 'Honey- Do's' that were conveinent to put off until later. So life has...

I have had this in secondary for 2 weeks and the airlock is still occasionally bubbling and I can still see bubbles coming to the top. This is also my first white and I know a slow ferment is a good thing, but is this a somewhat normal occurance or unusual? I'm not in a hurry for the next step...

George, is this something you are going to have a pre-order for? It sounds really good.

I recently noticed these folks have a software program for wine labels and such. Has anyone used this or have any feedback ? I haven't learned how to use Photoshop yet, and was wondering if this, or something like it would be easier. Thanks.

No, it isn't my nickname. It appears to be a rather neat little set-up for someone ( ok, me ) who is thinking of making her hubby some beer, but can't bear to think of all those little bottles. Has any one used one of these, or heard anything about them. I saw them at my local Lhbs and I'm...

My Jao was started Feb 27 and is finally clear as a bell with no yeast activity. But all the fruit is still floating at the top. How long do I wait for it to fall? or do I just rack and let it resettle and then bottle? Curious what you guys would do. Hubby and I are just itching to taste this stuff!

Yahoo! Guess what was waiting for me when I came home from work? Yep, another fun project to get started this weekend. I did notice while reading through the directions, there isn't a secondary fermentation listed. I've never made a RJ spagnols kit before. It looks like its a 2 week in the...

Just pitched the yeast for this one. The color is gorgeous; kind of inky. Smell great too. Anyone else started this one?

Looking at opening our own wine shop. Here's a few questions; 1. How do I find distributors for purchasing?

My husband and I have a friend that also makes wine from kits. He doesn't use the bentonite or the potassium sorbate. Is there any benefit to this, or is he a bit misguided? I always use everything, assuming its there for a good reason. Any thoughts or insight would be appreciated.

It's the first snow of the season, here in S Wisconsin. I am thankful that I can stay inside and enjoy the view. The neighbors all have their Xmas lights up and turned on for all to enjoy. So it feels more like Xmas eve than Thanksgiving. Beautiful all the same. Happy Holidays