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I have been reading lots of banana wine recipes in preparation for attempting a small 1 or 2 gallon batch. Some recipes call for simmering (but not boiling) the chopped bananas for 45 minutes or so. Most of these recipes then suggest straining the liquid and fermenting without the pulp. Other...

I have 6 gallons of California Merlot that I'd like to rack onto oak this evening. The wine is split between a 5 gallon and a 1 gallon carboy, so I thought I might oak the two portions separately and then blend them after aging. Was thinking of using lightly toasted french (winestix) on the 5...

Hi folks, Last year I made a few hot chili pepper wines. They included a jalapeño wine (jack keller's recipe), an apple-jalapeno wine, and a pineapple-habenaro wine. The straight jalapeño wine was extremely hot and didn't have much flavor....it makes an excellent bloody mary in place of...

I have a six gallons of juice and one lug of Chilean Malbec in a primary bucket and I had planned to pitch yeast in the morning. Unfortunately I have an unexpected trip this weekend and will now be away from Friday to Monday afternoon. should I still pitch yeast? It has a dose of K meta.

Have any folks used wine concentrate from homewinery.com? They state that their 64 ounce concentrates are sufficient for 5 gallons. I suspect that using less water, and making 3-4 gallons, might make a better wine? Anyone with experience have suggestions?

Stumbled into some recipes for oak and beech leaf wine a few months ago, and decided to modify them a bit and try them this past spring. I did two 1-gallon batches, one using beech leaves and maple syrup, and the other using oak leaves and black birch tea. Not sure how these will work, as I've...