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Cooking for Veterans day meal this past weekend. We cooked 30 butts over hardwood coals. @TxBrew

I am not aware of any in your area or mine for that matter. I moved from the Raleigh area 4 years ago, live in the Winston Salem area now.

I suggest not cutting it all the way back to the ground if you want to have grapes next year. Doing so might even kill the vine. I would first think about how you want it to grow and prune to train it that way. Cut out all the small growth back leaving two or three buds up from the trunk...

Thanks for sharing such an wonderful story.

Congratulations, may you now have more time for the funner things in life.... :fsh

What are the top two or three biggest mistakes you have seen from home winemakers and then from commercial makers.

I don't have one and I don't think my cats would like if I did. I just wonder how well they work.

Welcome Jimmer149, I look forward to hearing how this turns out. I made a spiced mead last year and am planning a basic one for this month, just honey and water. My spiced one is getting better but the jury is still out on if it will ever be drinkable. I have not back sweetened it yet but...

check this one out on Amazon: https://www.amazon.com/dp/B001D6KGRW/?tag=skimlinks_replacement-20

Arne said it well so what he said. :)

The Vinetrica manual recommends "homogenizing your sample in a blender before proceeding; otherwise your TA values can be very inaccurate. Take 100 mL or more of your must and put it in a blender on high for 30 seconds. Allow solids to settle for 2 minutes before sampling or use a cheese cloth...

Welcome Ed, hope you have many more years making wine as well. Would love to see some pics of your vineyard.

Yeah, I saw the same thing you did Rocky. The angle makes it harder to be exact but if 1.103 is right and the sample was close to 70F than the corrected reading would be closer to 1.104.

Some might consider it high but 23 Brix is normal. Choose a yeast like Red Star Cote Des Blanc and he should end up with around 14% ABV or for a bit higher alcohol content try Pasteur Red or Premier Curvee which will range between 15 and 16% ABV.

I have used Noon Time and they do a great job. I highly recommend them. I have also used this site, http://design.neato.com/default.aspx and they are OK. You have to register to get the watermark removed which is free if you buy their label stock. Here is a link with samples from each...

I will add Oak cubes or staves either during or after second fermentation. The amount and length of time in wine depends on your personal taste but I normally leave it on for 30 to 60 days. Give it a taste after the first racking post fermentation and see how it is and then decide if it can...

Can't wait to hear how this turns out. Keep good notes so you can tweak it next time and see what works best. I am not a big clove fan. Might try it without next time but add some orange peel or zest instead. Mead usually takes up to a year for the flavor profile to mellow out so give it some...

As many have already stated you can do make apple wine from both cider, fresh apples and I will add from high quality 100% apple juice. I have done it with all of the above. I prefer fresh mostly apples with added juice or cider instead of adding water. I core and chop the apples in 1/2"...

I prefer to use mine the same day within an hour or so of final rinse. I leave them on the bottle tree to drain and pull from there as I bottle.

No better teacher than experience. Sorry for your loss but may other bottles live longer as a result.