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Pectic Enzyme- Liquid or Powdered?? I have only used powdered, or dry pectic enzyme and was wondering what the difference, if any, there is between the two. Dry says 1 tsp. per gal. of must and liquid says 1/4 tsp. per 5 gal. of must. One ounce dry vs. 1/2 oz. liquid. Any pros or cons with one...

Just curious, The Christmas season is over with, with lots of neat leftover things. So I say to myself, what can I do with this stuff. Leftover apple cider, leftover cranberry sauce with berrys, leftover sweet taters, etc. So I say why not make wine out of these leftovers. I have a 1 Gal...

Not sure if this is the proper place for this but I found this article interesting, as others my, but it is kind of a long read. "Every Sunday, Fortune publishes a favorite story from our magazine archives. This week, we turn to a feature from 1934 on the U.S. wine industry (original...

This is my biggest little carboy. Just for fun you know!!!:h Beano Joe

Well...look at this article. Who'd a thunk? Makes ya want to run right out and buy one, heh? Seattle-based inventors have created the Sonic Decanter. They say the device will have your $10 boxed wine tasting like a $100 bottle of finely aged vino. They promise this patented process will...

I've just got a couple of old bottles but wondered if any here collects them? hrers a few pics of an old soda bottle I found a few years back. Dated 9-49 on the bottom. Beano Joe

Recently my daughter and granddaughter moved in with us (wife & I) and I was forced back into the cold dark recesses of the house to make my wine. Fu I say, but what can a guy do, right? It's chilly back there, 55-60 degrees. I dont have a brew belt and its hard to ferment wine in these temps so...

I want to make a red bell pepper wine but not sure where to start. Boil and simmer and pour off juice into primary and put the leftovers in a fruit bag? Any suggestions? Guess I've answered my own question. Never made a vegtable type wine. Guess I'll try a 1-2 gallon version of this and see...

I'm about to start my second batch of Pee and thought I'd share a little and maybe see if anyone is making a batch and how. Get some fresh ideas. My first batch came out pretty good, but I had a little trouble back sweetining to my taste. Finally got that worked out and then it just...

Pee Masters (sorry, I chuckled), a question if you will. This is my first Pee. (sorry, more laughter) When back sweetening, does the sweetness come forward, as like the Dragon Blood? I keep trying to get a ratio of sugar/pee and each time I try, the first taste seems right on and the second...

I always kill 'em...damn flies! http://www.treehugger.com/natural-sciences/wine-tasters-have-fruit-flies-thank-their-jobs.html

I went this past Sunday to my local HBS to pick up some yeast and some additives and found that they were moving and have discontinued their line of line of yeasts and chemicals. Their primary business is bottled wines. Anyway, no yeasties, no additives! I had premade my must Saturday night...

Hey Ya'll, I have a question, possibly dumb, but a must ask ! Wife and I recently tried some mango's and thought... wow, make a good wine. So we bought about enough to wind up with about 5 lbs. of friut after we peeled and gutted the rascals. Put it into a bag and into the fermenter and...

Local store carries these corks exclusivley and when I bottle with them the bottom of the cork is tearing and leaving a piece cork floating in the wine. Not every bottle, but every second or third. I'm using the 2 lever italian corker distributed by the same company, LC Carson. Any feedback...

Greetings all, I would like to say hello to all the members here. I'm new to winemaking. I got the bug though and have been lurking around the forum trying to learn a little and gear up. This is a great hobby with definite benefits::.