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Cracked Cork, have you used the light malt? When I was at the LBS last weekIended up with light. Now I am worried, it seems there's anemphasison the extra light.

along the lines of pelican's post, pouring the hot juice from the steam juicer back over the fruit seems to get things going a bit faster also.

wow! I just spent an hour reading post about climbing big trees and some of the accidents. That's some though ol' boys living on the edge . thanks for sharing waldo.

That looks pretty good Rick. I've been scared of mead so far, just never tried it Iguess.Keep the notes coming.

no problem TX. Scuba, how boutsome updated pic of the $5 wine?

http://winemaking.jackkeller.net/sugar.asp

Smokegrub, don't shoot down those fresh berries just yet.I noticed aBIG difference between sam's and fresh right from the start. Thatextrawork cleaning really pays for its self in flavor. On the other hand the frozen ones are in season all the time.

RMW, walk us though your notes on this one (share your recipe). How did you prep the BBs?How long did you leave the straining bag in and how long has it been on the lees? what was the acid and sg?Just trying to better understand what you havegoing over there. Who knows you might be on to something.

I havn't been stirring up the lees on my freshfruit wine I always leave it behind.tepe, do you stir it?

I bet that was a quick patch job so they could get you the heck out of their!!

NW what kind of air lock was used?

WARNING:In severe casesNWMS has been known to cause RMSto your spouse!(restless mouth syndrome)

Youlasted longer than me, the day afterpitching I was down there getting the second kit and all the stuffto do emtwo at a time.

I couldn't keep my nose out of the air lock on my first kit. Ahhh!! The sweet smell of fermentation.

I would also rinse like hubby. What do you have cooking?

http://www.finevinewines.com/ProdDetA.asp?PartNumber=7000B

Welcome to the forum rrs26ja.I think thats a no rinse cleaner.

I would be hanging out side!! nice!!

I can't seem to veiw pics?