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So both my wife and I really like the Andre' Peach Moscato (don't judge). I am also a tamarind obsessive and have been trying to make a tamarind alcoholic beverage to no avail (but that's another story). I realized today that the peach moscato is exactly what I'm aiming for, but with tamarind...

I started a second attempt at a tamarind wine. I use 20 oz. of tamarind pods, shelled, simmered for about 30 minutes, removed pulp from seeds, added 4 lbs sugar and water to reach 2 gallons (SG 1.076). I added pectic enzyme and campden tablets and left the mixture for 24 hours covered with a...

So I have a concoction I would like to try making. I have some goals for it and would like advice on meeting those goals. First...a little background. I am relatively new to brewing/wine making. I made a somewhat successful kit "mist wine" and have a second that appears to be going well and...

So, yesterday while I was bottling my wine, my brain must not have been working and I was really struggling. First, thanks to the location of my fermenter I had just racked into, I managed to knock a plastic clothes hanger into the wine. Needless to say, the hanger was not sanitized. I'm sure...

I'm doing a very old Orchard Breezin Mist Wine kit for my first foray into wine. I'm 8 days in and tonight I tested the SG. The kit suggests the next step is at 0.998 SG or lower and day 14. I drew a sample in a wine thief and measured in the wine thief. I feel very confident the SG was lower...

I am a week into my first kit wine. It's about 4 to 5 years old, so I'm crossing my fingers and aware it might not work. It started fermenting slowly, but fermenting at least, but I've fiddled with it some, so we'll see if I've screwed it up. My first question is regarding SG. The kit starts at...