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Hey all I just gave my first batch of red plum wine a taste test a week after back sweetening and I just about did a back flip with the results. It was wonderful. I left it just a little tart but its not over powering. it looks a lot like a rose wine in color. Now the trick is doing it again...

Im ready to bottle my second batch of pee today but when i tasted it i noticed it had a very strong smell acid like smell. it tastes great, dead on with what im looking for. I dont get a single off flavor so im wondering if its safe to bottle or if there is something i should do first.

I am making my first beer in well over 4 years and i am trying to remember when its ready to add priming sugar and how much sugar to add. The directions are rather vague on this part of the process Its a hefewizen made from only LME. Right now its been in secondary for about 2 weeks and im...

I have a banana wine thats been bulk aging for about 3 months now and today i took a small sample of it for tasting. The banana flavor is comming out rather nice but there is also a very strong bitter taste that I think could be corrected with a little sugar. The trouble is I can not remember if...

Hey all I went to add the potassium sorbet to my skeeter pee after fermentation but when i took off the cap i managed to spill it all over the floor. Go me. is it ok to put it in the carboy without it? I wont be able to get more sorbet till the first. would time take care of the existing yeast...

First of sorry if this is a repeat question. I'm using my phone and can not search the forum. I scored 30lbs of fresh plums got $10 and I want to make some plum wine but I'm out of pectic enzyme. I think I remember reading somewhere that you don't really need pectic enzyme if the fruit is...

I have been looking at this 6 pound bag of fresh red plums sitting in my kitchen and decided I wanted to attempt a port wine with it. Just a single gallon for now but I can't for the life of me find a recipe. I have heard that ports are fortified with spirits but all the recipes have found so...

So yesterday my GF was getting really dizzy all day long and it got to the point that we spent the evening in the ER getting her checked out. They didnt find what was causing it. Today on a whim i asked her if she was allergic to Sulfa and she said she is. The dizziness didnt set in till she had...

Any one know if using frozen strawberry daquiri concentrate would work to back sweeten a strawberry Wine

I have heard you can use kool-aid to flavor skeeter pee. Any one know what flavors to use and how much. I'm gonna be bottling in 12oz beer bottles. Does the pee need to clear after adding Kool-aid?

Just bottled a gallon of old orchard purple grape wine today. Got 4 bottles out of it with enough left over for. Some tasting. Me likey. A little tart but not bad. Like a cheap merlot. I choose to not back sweeten. I see a 6 gallon batch in the near future.

I'm looking to start some test batches of wine that ask call for different amounts of concentrate like 4 oz to 1 liter. What I am wanting to know is that reconstituted concentrate or straight concentrate

Looking around my store today I found out we have citric acid for really cheap. It says it's for canning tomatoes and that it replaces lemon juice. Does anyone know if this is the same kind of citric acid sold at home brew shops

I have been thinking that every batch of wine i have made so far has had a sulfa problem. Well today i checked the smell of a wine kit I started and the smell almost made me fall backwards. It reminded me of those old stink bombs that came in a glass vile that you got from liquor stores. None of...

I am working on degassing a 3 gal batch of strawberry wine and am using a vacu vin to help test how the degassing is going. Right now im hooking it to an empty airlock and pumping it till it clicks. At first i was getting lots of bubbles under pressure now im hardly getting any. Just wondering...

Hey hey I have 3 gallons of strawberry wine ready to go into secondary and was wondering if it should be stablized seeing as I am not planning on adding any sugar later on. I do however want to add some sparkolloid to help it clear and hopefully avoid any pectic haze. My recipe was 12 Lbs...

I made a batch of skeeter pee a while back thats been sitting for several days with no signs of clearing. Today i did a test by stealing a small ammount of the wine and putting it in a test beaker. I covered it with my hand and shook the hell out of it for a few second when i removed my hand...

I have been doing some digging into what kind of buckets are the best for fermentation. My local brew shop has buckets that on the bottom say they are made of HDPE. Now my local grocery store sells buckets at half the cost that are also made if HDPE. Is there a difference in quality?

I just bought a wineXpert white zinfindel kit off of a coworker thats already a few years old. The kit had a pack a yeast in it that expired in 2011 not sure if it can still be used i have read that yeast can be good for years past the experation date. Also the kit was kept in a garage here in...

I'm wanting to make a chocolate cherry wine and today I found a cherry concentrate at my store. It says there are over 1000 Montgomery tart cherries per bottle 100% juice. Anyone think that we'll work