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Apple cider is cheap this time of year. Thinking about hard apple cider. Tried it before. It just became wine. What's the difference? Still drank it. Nothing goes to waste in this house.

James, btw... variants. Thanks for the spelling correction.

I found a antioxidant blend of fruit including pomegranate seeds at Target, anyone try this one?

I am gonna do 12 pounds of fruit and just 48 oz of lemon. I followed the original recipe and it was pretty good. I added a few extra ounces of sugar and it upped the ac to the point of no memory the next day. This variance... any thoughts?

My attempts didn't work. Nothing happened to my must. The yeast didn't have a good environment to work in. I think it might have heen a little too acidic. I am disappointed. I will be trying it again.

So, I just bought some of the lingonberry concentrate from IKEA today. Just two bottles with the idea of making lingonberry wine. I want to make a gollon. I only bought two bottles at 17 oz a piece. To reconstitute it into a drink it is a ratio of 1 part concentrate 4 parts water. So, I guess I...

I am on my third day of my fermentation and I can't remember if I added the pectic enzyme. The recipe definitely calls for it. It calls for 3 tsp. Now, if I did add it but don't remember and added 3 tsp more will it affect anything? Or, if I didn't and don't remember is it ok to add it? Help...

Started my first 6 gallon batch yesterday. Followed the recipe to the tee. How long does it normally take to start fermenting? Have any of you added any more nutrient or energizer sometime during the fermentation? 74 degrees, sg starting point 1.080.

A lot of the recipes that read say to "stir the must vigorously." I was thinking about using a sanitized paint stirrer attached to a drill. Not only for mixing additives but also for introducing oxygen. Or would this be stirring it TOO vigorously?

My friends have recommended me to make Pinot Noir. Any recommendations on a good kit?

My first batch was ok. I may tweek it next batch. How about ReaLime? Thoughts?

Can any recommend a good wine making recipe book. I have a couple of guides given to me but they are too general. What I need is an "Alton Brown" type book. This much fruit/juice... this specific gravity... stir when this happens... add this additive at this time... rack at this time... bottle...

I did know that it is a blush wine. But, it is a merlot blush. I think it's more flavorful than any other so-called blush wines. I do like a good red merlot, as well as most reds. But, my wife likes whites and blush wines. So, this is a good "middle ground."

This should have under the category of "other".

Can any of you recommend a good yet reasonably priced white merlot kit. I found one from Midwest for $99.99 and I am not sure if I want to buy it. Any suggestions?

How's that sound? Going to do a bench test with a gallon pulled from five and add some strawberry extract. Any other flavors suggested I'd try?

I just backsweetened my SP and had a taste. I only sweetened with 5 cups instead of 6 as the recipe says. It was ok, not great. Will it improve with age as the recipe calls for two more weeks? I followed the recipe to the tee. This is my first batch. Has anyone tried adding other flavors before...

How long are you going to bottle age it?

Actually, my hydrometer fell below the lines on it. So, determining the depth of it I am deducing that it is around .980. I am making pineapple wine with a recipe a friend gave me based on Skeeter Pee and a wine he had in Hawaii. Wish me luck.

Well, I figure that if it's still bubbling the yeast is still eating sugar and passing some gas... It was EC-1118 anyway. I understand its a pretty aggressive yeast.