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Finally Got the yeast to take off. I got a little nervous. Then I checked my temps. It's always the temps.

*Replies anyways

Calvin brings up a good point. I wonder what the possibilities of doing this are. Preservatives could kill off the yeast fast. As to whoever said they'd hate to see a carboy go to waste... :re Buy more gear. Buy the $10 jugs of wine and keep those. That's what i do. I have 15 gallon jugs, 3...

I'm not... Ozark born and bred.

I might start one up tomorrow. I just have to pick a flavor before then haha

I say go for it man. Start out small. Like a half gallon batch. Don't over do it on the consumption. Keep all of the warnings in mind. Hell... I'll try it out with ya. I like the NOS drinks.... ooooohh and the Xience cherry limeade. that stuff is bomb.

Howdy. It's been a while since I've stopped by. I've been kicking out a few meads and country wines since I've last stopped by. Still haven't tried that licorice wine I was so hell bent on trying. It's just not as down home and natural as I seem to be taking things nowadays... I recently got...

Cant wait to start mine. seems it's that time of year. Hopefully gonna make a few gallons with what we got.

Nah not yet. I got all my jugs are full right now and I'm movin so hopefully when the dust settles I can start. Really excited about this one. I think I may pick out three different brands on my 3rd or 4th batch and se which turns out to be better. With how things are set up right now it'd just...

Awesome thanks guys.

My second attempt at mead and my yeast is sittin at the bottom again. I'm used clover honey, I added peaches so I added a campden tab, followed the recipe other than that. Any thoughts?

Thanks for the feedback! I was about to give up haha... I'm a little lost on how I should try melting the licorice tho.. any tips there?

Has anyone tried this? Is it possible? Easily one of my favorite candies and a wine would be amazing!

Okay cool. Good to know I can save her.

I just did the same thing. I was using a recipe that called for two tablets per gallon. I was making a half and of course I went and put both in. I got the recipe from a fairly popular book (its sold and promoted highly in all my local stores) but is this camden always a bad thing?

Awesome thanks guys. How many wines you've made is not relative to topping off... but we're here to talk about wine and I'm new here so I figured id ask a personal question without asking about kids, vacations, work.

I've got a gallon of mixed berry country wine that's going to be ready for its first racking tomorrow or the next day. I'm afraid of adding too much water to top it off and at the same time I'm worried about spoilage from having too much air. I've read up and have come to the conclusion that...

Yep talked into the brine now. One of my biggest issues is making sure its cooked all the way through. Bigger sticks tend to be stubborn. Never cooked with butter milk before. Thanks for the feed back!! Haha it may sound cheesy but over the next five years one of my goals is getting a solid...

it is high here too. all depends on where you live. chicken is cheaper than it's been in a while... most of the cattle farms are a drive away so that factors into it.

I forgot to mention I use a deep fryer and vegetable oil. And a few people now have told me about brining but i've yet to try it. My grandparents drink butter milk but i hate it... haha i may snag a tupperware bowl and try it.