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I just read a great article on Marquette and if we decide to do hybrids, that may be one of the grapes we plant. Here's my dilema. I live in Northern Virginia (Frederick County) and it's considered zone 6B. I love Petit Syrah but don't think it will survive our harsher winters. I prefer to...

So I started a half gallon of apple cider with 8.5 oz maple syrup mixed in and let sit 2 days. This evening I uncovered it to add the yeast (1122) and found non active bubbles sitting on top in kind of a quilted form. I thought it might be fungus of some sort but hoped for the best and added...

Bought a gallon of apple cider, split it between 2 4L jugs, dissolved 32oz brown sugar in hot (on stove) water, split between jugs, waited a day then added 1122 yeast, 2 nights later added airlocks. Not sure what we're gonna end up with but it looks n smells delish. Ideas? Comments?

I want to learn how the old guys made it first before getting into all the chemicals. Is that weird and is there anyone else who does/did this? We're talking fruit, sugar and yeast. I am using an airlock but nothing more for now. Suggestions?

So I started my first batch ever on last Tuesday night with a batch of grape that seem to take forever to ferment. Left it to sit one night in a Carlo Rossi 4Liter bottle with cheesecloth on top and the second night added the yeast. It's not bubbling in the airlock but it's visibly bubbling on...