Search results

Hello all, Newbie question. Are chemicals available to stabilize wine without adding sulphites? I just found out a number of friends are sensitive to that. Thank you.

I live in a rural area about 4 hours from San Francisco and I'm hoping to replenish my yeast and additive supplies and maybe pick up a kit or two if I have the chance to visit the city. Are there any winemaking supply stores in particular you recommend? My apologies for the extra word "stores"...

I am an amateur home winemaker and heard about this organic yeast. I would be grateful for any input that might be offered regarding special nutritional needs or things I would need to watch for. Would Ossia be a good all-purpose replacement for EC-1118? Many thanks in advance.

Yes I know there is no "official" recipe for boilo. :D I feel inspired to make it this year for holiday gifts, something a bit different for family and friends here on the West Coast. I don't know if my tweaked Naughty Merlot will be ready this year so I'm formulating a backup plan. Many...

I bought an Island Mist Naughty Merlot kit about 2 years ago. Time flew by and yesterday I found the kit again, tucked in a dry, dark corner of my storage room. I also found a 44 ounce can of Sun Country Merlot concentrate. Not wanting to waste them, I decided to forge ahead and make the kit...

In addition to wine, I make homemade eggnog. I use Alton Brown's recipe which calls for a cup each of rum, bourbon and brandy (or cognac). In the past, I have used Whalers dark rum, Ancient Age whiskey and Hiram Walker brandy. These brands are nice enough but this year I would like to buy...

About 4 months ago I made 1 Gallon kits of Master Vintner Chardonnay and Pinot Grigio, 1 of each. My intention was to blend the two and I wanted to figure out the right ratio before committing to larger kits. The wines blended nicely but nothing that encouraged me to make more. Until...I...

I'm planning to make some homemade root beer from extract and also considering making a wine cooler or mead. There is a huge selection of brands available and I would like to narrow the field a bit. I prefer vanilla based root beer flavor over wintergreen, smooth over sharp. Is there a brand you...

I would like to create a professional looking wine label with a pink camo design. Google and Bing searches have met with no success. Water bottle labels are too narrow and don't allow space for much information. Any ideas or suggestions? Thanks in advance. :h

I will be bulk ageing a Mezza Luna Red and will need to top up. The vendor said "Just guess" when I asked what wine would be best to use. Any other recommendations? Thanks in advance!

I have one can each of the Burgundy and Merlot concentrates. I am wondering if they could be used as a substitute for red grape concentrate. Or would they be a good blend? If I choose to make a blended wine, should I make each separately then blend? Or mix the concentrates in primary...

Has anyone made the Orchard Breezin' Citrus Sunshine and is it something you would make again? The idea of a grapefruit forward wine cooler appeals to me.

I have an abundance of Asian pears this year so I am thinking about running them through a juicer. Would anyone be willing to share a simple tried-and-true recipe for wine made from fresh pear juice? If I am lucky I will have about 2 gallons of juice. Thanks in advance!

Since last September, I have been looking forward to entering some Dragon's Blood and some of my homemade liqueurs in the local county fair this year. Printed the entry forms Sunday August 7 to turn in during the week. That is when I found out the deadline was...Saturday, August 6. At least...

I have learned a few things from winemaking in the past year or so...no particular order... I learn something new with every batch. Being creative is fun. :db Wine doesn't always turn out as planned. That's where creativity comes in. :h Time may or may not fix it. Sometimes "good...

I have enjoyed the Merlot Ho Ho kit wine so much I am thinking about infusing a Merlot kit with mulling spices. I have a box of Martinelli brand mulling spice bags (sachets?) which are intended for mulling cider. There are 20 of them in the box. If I make this, I plan to add the spice bags...

I stabilized my SP too soon and also added the Sparkolloid too soon...I misread the directions...my SP is stable at 1.02 and it is still cloudy. Should I dose it with some Super Kleer then backsweeten? Or just backsweeten it and make the next batch properly? I don't mind the cloudiness. This...

I am making my first batch of SP and misread the instructions. I accidentally added the Kmeta, the sorbate and the Sparkolloid at 1.010 instead of .999. I imagine this batch will be cloudy and rather sweet, not requiring backsweetening. Is there anything I need to do to correct all this...

Homebrew Heaven offers a mead making kit called Nectar of the Gods. It looks like a good starter kit to me. If you have used this kit, would you recommend it, or would you say not to spend my money on it? Thanks in advance!

Is anyone using this fruit base? Is this just a seasonal item? I am thinking of using this in a batch of Skeeter Pee or Dragon Blood.