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So I've been looking at this thing for a while. Does anyone have one? Wondering what would happen if I put in 4 liters of mango wine. Mango brandy? Curious. Any advice?

[/URL]"] Can anyone tell me what happened? Started a batch of skeeter pee 48 hours ago. Nothing started and it seems everything has floated to the top!

Trying not to get discouraged. About a month ago I made an attempt at Peach wine using the squeeze big method. After it got to around 1.040 I racked it to a clean carboy and put an airlock on it. When it was done bubbling, I took the airlock off and it smelled horrible! Burnt rubber mixed...

I added campden and sparkloid when racked. It's still bubbling a tiny bit. Should I add more campden?

So my boy is into helping dad with my "science projects". Long story short, we had a miscommunication today. His job was to do the sugar........Yeah. I found 1 too many 4 lb bags in the trash after pitching yeast. I'm at 1.100. Yeah. The yeast is working. I have bubbles going, but is this...

Yup. Day 12. Started at 1.076. Stuck at 1.020 for past 4 days. I added a little nutrient, set up off ground, added a little heat. Nothing. Tips?

So, my must has been going for 4 days. Day 1- 1.076 Day 2- 1.060 Day 3 - 1.043 Day 4- 1.041 ??? I checked it 5 times. Is this normal? And what exactly does the hydrometer measure in this case?

In selecting the yeast for my batch, I saw multiple "turbo yeasts" claiming 24-48 hour fermentation. What's this about? Is this for wines? Pros and cons?

I've been reading alot of recipes and I think I'm going to start with a Dragon Blood wine. However, in reading I think I'm going to need a primary container and 2 (?) Carboys? Extra one for the second rack. Is this right?

I got the $130 Vintners kit of of Amazon ordered. What's the EASIEST wine to make in your opinion? Starting off easy...