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Ok, I can. I have some of all of those, even "old" kombucha! TY!

It was not TSP, definitely. What acid soak would you recommend? And, just on the inside? I can live with the outside of the bottle feeling weird. I just want the inside absolutely smooth and sanitized!

I need advice. So, normally I use oxi clean and a tub and put my bottles in there and let the labels come off (been soaking since Wednesday, so not even a week). Never had an issue before now. These bottles coming out feel “etched” on the outside instead of smooth. Can I assume they are “etched”...

I don't post much, and I stay home a lot anyways, doing many things, but the weather has been cold/rainy to do much outdoors. I came across a store selling bananas $13 for 40 pounds. Yep, with just 2 bottles left of really good banana wine, I'm starting another batch - despite my rule "I'm not...

Not sure if I'm posting in the right area, looking for feedback on anyone who has done the 2018 LE Winexpert Negroamaro. I have this kit, I plan to get around to doing it this month. Any pointers?

Is it a strong consideration as to which brand name of brandy you use/or cost range?

I got the Mehu-Liisa last week, to do elderberries, which are in the freezer. But, my neighbor (yes, they are great) has brought me loads and loads of Concord grapes. I've done around 4-5 gallons. There is no way I can make that much jam, so I am going to make a wine. I saved 2.5 lbs of grapes...

Thank you! I was clearing around the elderberries and found a vine clipping that had rooted. Going to transplant it over there. Not sure what it will be, I have different varieties, but I don't seem to get to them before the birds, anyway. Although, I was looking at a cold hardy kiwi...

Hi! I have a small vineyard. I have one spot at the end near the post that I just can't get a grape vine to grow. I was wondering if there is any other vine I can plant there and have it look sort of uniform to the 2 tier set up? Maybe Hops?

Thank you. Boy, do I feel bad. But, today is a new day. So, I live easily 2 hours one way for yeast, so, if I have an active ferment of mead going (using 1116), can I add some to this batch? I know it will no longer be the BOMM, but I don't want to waste it. All I have on hand are wine yeasts.

Sometimes, I think my elevator gets stuck on stupid! I need help! So, first time ever using a smack pack yeast. I read the directions, but failed to grasp the instructions, because. I opened the pack, smacked the little package inside the wet pack, thinking it broke open and I was sold a bad...

Yes, I did write that, and in reality it was not a level 1/4t, it was less, It was just easier to type. lol I suppose I could've said scant 1/4 tsp. But that bad taste is just the overwhelming cloves. That's all I taste, but I don't like cloves, but the recipe called for it, so maybe I'm just...

I can add P Sorbate, but I thought that was added just before bottling, just before back sweetening. Is it ok to add and not bottle for another 3-6 months?

Ok. Thank you for the advice!

In case it blows? Then the bung flies out and the glass doesn't shatter?

I made 3 gallons of pumpkin wine 12-10-16. It has been racked and is crystal clear, in a 3 gallon carboy. I've add 1/4t P Meta 6-6-17 (SG at .994) (and on 3-17 SG was .998). It doesn't taste good at all, but I want to hang on to it and see if the cloves mellow out some with age. So, my...

I'm in MO too, and mine look great! As far as pruning, with the old canes, you can cut them off in February and just stick them into the ground and they will root, either a long cane or cut them up into 6-8" pieces. You can cut them off at the ground each year. I like them taller where the deer...

Finally did another racking on the mead. So far, it is still a little blah, young taste. Clearing nicely into a bright orange mead. Time, time, time! How is yours coming along Jericurl?

What a relief. I sure was thinking of all the hours I put into digging, cleaning, peeling, boiling, etc, sassafras, and now that it is in bud, it's too late for a prime do-over. And, it is very tasty, if I say so myself. I look forward to bottling it in the fall.

I used OxiClean to clean up a bucket that smelled strongly of the wine batch before it. I rinsed with plenty of hot water, then sanitized with SanStar. Upon twice daily stirring on my next batch, the fermentation would take on a rather white bubbly head (resembling OxiClean at work), up to about...