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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.

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?

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...

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...

The recipe I have says to ferment dry stabilize, backsweeten and age. My 6 gallons of must is .980 but is bubbling still about every 20 seconds at 72 degrees. What's that mean? Should I wait for it to completely stop bubbling?

I forgot about a jug sitting in the corner. About six months. Didn't do a thing about it. It's now below 0.98. Want something sweet. Suggestions?

Just started a batch of Skeeter Pee this week. It's bubbling nicely about every 5 seconds at 76 degrees. It's been 4 days. How long should I wait to start checking the SG to get to 1.05? I just don't want to open my bucket up too often to check to add the final ingredients.

I have some mead waiting to be racked. I was going to start a Skeeter Pee batch in a couple of days using a yeast starter. Should I wait and use the mead slurry for my Pee? I haven't seen to much on mead slurry Skeeter Pee.

I am thinking of starting my Pee in my bucket fermenter then racking it into my glass carboy. Most of the recipes I have found say start in the glass carboy. Thoughts please...

So, one of the ingredients in the Realemon product is potassium metabisulfite. This is a stabilizer for wine making and sterilization of wine equipment. Doesn't this stop fermentation? The recipes for the most part for Skeeter Pee calls for Realemon. Has anyone found a lemon concentrate that...

Ok, I have some raspberry mead just waiting to be racked and I got to thinking... Has any of you or someone you know ever made a mead from pure maple syrup instead of honey. Of course, it's not a true mead. If you have tell me about it because I am thinking about trying to do a gallon. Just as...

Is there anyone that has added more yeast nutrient after a slow starting fermentation to a mead must? Slow but still working finally after 28 hours..