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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...

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?

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

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...

I've been trying out several recipes for about 6 months; never making the same batch twice. I'm trying to get the perfect balance to add crunch and flavor yet also keep the skin attatched to the leg with every bite. I've really been having trouble keeping the skin on and my main focus is locking...

Arkansan born and raised. Just kinda drifted and stumbled into wine making... hoping to progress and move to beer and lager then on to spirits.