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Starting my Mango Jalapeno Wine this afternoon. I will be using DangerDave's Dragon's Blood recipe replacing the triple berry blend with mango, then adding some finely chopped jalapeno and golden raisins. I'll post pics and updates as we progress. :se

I'm trying to convince Mr. Wonderful that we should rack our LE Malbec/Bonardo one more time. We are still newbies at the ole winemaking schtick, so I'm pretty much talking out the side of my neck. I believe that racking one more time (this would be the third racking, if we do it) will help with...

Racked my WE Johannesburg Riesling into a second carboy three days ago to let it settle and age a bit more before bottling. When we racked it from the primary into the first carboy it started clearing right away and got gradually clearer over the 10 days before we racked into this second carboy...

Just started our second WE kit, a Spanish Rioja. Our first kit was a Johannesburg Riesling which is now bulk aging. The kit instructions say to sprinkle the yeast on top of the juice in our primary fermenter, but not to stir. Our LHBS has put out a pamphlet that says to go ahead and stir to get...

Mr. Wonderful sent me on an errand today to find a bucket for our primary fermenter. The ones at the LHBS cost around $25 or so. I live in the Salt Lake City valley, where there are lots of home food storage stores. Do you think I could find a bucket bigger than 6 gallons?!? Noooooooo! (Did you...

Has anyone used edible flowers in their wines? Other than the dandelion, I mean. I have it in my head that I'd like to do a Rose Petal Chardonnay or perhaps Lavender. I'm thinking I'd use a kit wine, then add the flowers somehow to infuse the flavor/essence into the wine. Just not sure how to go...

Hubby (hereafter and forever more referred to as Mr. Wonderful) and I are making our very first batch of wine! We have some amazing friends who are mentoring us, thank goodness! We chose WE's Johannesburg Riesling for our first attempt, since our favorite wine is an extra dry Riesling from...