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Would prefer to sell all as a lot. Can deliver in Fort Worth. - All in One Wine Pump, tubes, etc... - At least 3 large carboys, 1 medium, 3 one-gallon. - At least 3 cases empty 750ml wine bottles, 1 case 325ml - Big Mouth Bubbler fermenter - 8 Gallon plastic brewcraft fermenter - Misc beginning...

Impulse-bought a bucket on clearance at the Homebrew shop today ("But honey, it was waaaay on sale..."). After doing a little reading here, I'm wishing I hadn't. Who wants to drink gross merlot even if it's only $5 a bottle? Only ideas I've seen for tweaks are to add skins, but I only see...

Have a peach batch going. I didn’t have as much pectic enzyme as I thought when I got it going. Its been bubbling for about 5 days and is slowing down but still has a lot of chunks in the cap. Any reason not to hit it with more pectic now?

Im doing a butterscotch mead that has been steadily bubbling since before Christmas. I added yeast energizer once. Should I add more? I’ve read through here and know some of you have had 2+ months of fermentation. I’m not necessarily in a hurry except to get something else going behind it.

Sorry for the dumb question. Making a RJS Shiraz kit. Instructions say to rack to secondary at or below 1.020. It’s been bubbling pretty steadily for 9 days now and just now hit 1.020. But it’s still actively fermenting. Should I let it continue to ferment until it’s as dry as the yeast will...

Something you made, or something commercial? What are you putting on the table?

Strange question. I just filtered a peach wine. Ready to top off, but wife drank our last bottle of white wine this week. It doesn't need much. It's in a 1G carboy and needs half a cup or less. Anyone ever use rum or vodka to top off a wine? I know it will raise the ABV. Just curious.

Moved peach wine into secondaries about 3 weeks ago. I used the AIO pump to go from 6 gallons of must to 4 one-gallon carboys of wine - added pectic enzyme and Kmeta to each. Felt like there was quite a bit of wine still left in the bucket, so I poured it through a sanitized strainer and funnel...

If you were only able to make and drink one more wine recipe or kit, (and only that one), for the rest of your life, what would it be?

I have 6 gallons of Dragon Blood ready to backsweeten, filter and bottle. I reracked it with the AIO filter a week ago to make sure it was degassed. It’s clear but still had a few bubbles. My question is: should I filter it and then add another shot of KMS before bottling, or should it be...

I read a thread on here at one point about getting the smell out of carboys and primaries - particularly if switching from red to white. Someone recommended (I think) “Oxyclean Green” but I can’t find that at the store, and also can’t find the original thread. Will Oxy Clean Versatile work...

Hi! Just bought my third kit (RJS Washington Merlot). My first kit was a cheap WineExpert merlot . The second was a RJS Primeur Malbec. Both of my first kits struggled to clear. The first one never did clear. The second one just took an extra couple of weeks. However, the second wine still has...