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Julie, do you leave the skins on thru the fermenting?

Jack is to wine as Babe Ruth is to baseball. Ive read every recipe he has put on the net. His ribbons page is quite impressive.

Put up No Trespassing signs for the deer. Plant blueberries and plum. Will keep them in grow bags for a few years under Larry Halls directions. Y'all may want to check his YouTube out for grow bag gardens. It's pretty amazing. I'm gonna plant some mint for wine. Just for a gallon. Who...

I'm sad this thread puttered out. I love reading about wines of the imagination. I figure if you can make brownies with it, you can make wine. I just don't have a clue as to "how". Oh Google......?

I only make one gallon wines due to weight of larger quantities, that I can not do. What do y'all suggest as the best degassing of one gallons? Also when is the best time to degas? Carolyn

Just curious longhaul...what's the body count on the pool deck? That cracked me up!

I love the Teachers Ade. Clever! I agree that naming your adult bevs is fun. I come from a family that names everything. And we have dibs on our faves. I'm the only wine maker so I ask friends and fam to throw ideas. One day something will just stick with you. Til then just call it QuiJuice. I...

I put some SP in the fridge and left it a year. It's seriously amazing! It was made with the RealLemon concentrate. I am curious about the frozen stuff. I want a cherry limeade version using the frozen limeade.

1. Sad I know. But after it spent a year in the fridge and I'm just now sipping it as we speak...I'm gonna start another batch tonight. Well, that is if I am able to start one. ;-) After a year in my fridge, it's pretty amazing.

Happy Friday! I put a few bottles of Skeeter Pee in the fridge a year ago. I had gotten it a little to hot but drank most of it anyway. It was like a bad tasting beer...if you can get thru the first glass, then it's not too bad. Ha! Anyway, this SP that's been in the fridge is amazing! I had one...

How do you know when it is de-gassed? By amount of foaming?

Thanks for all the input!!! I'm going to take y'all's advice on the frozen peaches and making my Moscato kit as is recommended. As far as the watermelon wine, he didn't say why he heated it. He just puréed it in a blender and then heated. He says he heats all his recipes. I don't want to heat...

Any suggestions on a Cherry Lime? Would I use frozen sweetened limeade?

I have 3 totally different questions: 1. I have been offered free peaches that have been frozen whole and unpeeled for a year. They are in plastic bags, like you get at the grocery. What's y'all's opinions on this as well as the freezer time frame for any fresh fruits? I don't want to waste my...

Masbustelo, That was very nice of you to send me a link. Amazon was out of stock when I first looked there. But now I found it from your link. Thank you! Predictive text is sure that your name is Mashup! Ha

I have noticed a lot of rhubarb recipes and some winning medals. I'm not sure I know what it is. I think it looks like celery but is dark pink. What does it taste like, veggie or fruit...sweet or bitter. I've never noticed it in the grocery store. I live in Mississippi and its little known. But...

I'll answer my own question for y'all. Baking soda reduces the tannins in the tea. So for wine, I don't think it should be added.

Yep...they come in all sizes down here. They sell them on the side of the road, parking lot or they will pull over if you drive up beside them and let them know you want one. Watched a video on watermelon wine and after he had the pulp mushed up he heated it up to 160*F and held it at that...

Do you think it's the wine that makes em act like that? Gotta be! Bunch o Winos! And I love em.

Thank you for that idea Noontime! It sure sounds like that would work.