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I have 1 gallon of pumpkin wine. I more or less pulled the recipe out of my nether regions. I used canned pumpkin which gave me a LOT of sediment. I added sparkaloid when I transferred to the secondary. Racked once and was pumping a lot of sediment. So, after 3 months, I have about 50%...

I recently took up hiking on a regular basis. I bought one of those CamelBak® hydration packs that goes into a daypack. It’s basically a plastic bladder with a drinking tube so you don’t have to take off your pack to get water. My question: It needs to be periodically cleaned and they sell...

I don’t know why, but I received this catalog at work. I was flipping through it and came across the following food safe containers. The hamster in my head started running in it’s wheel and I thought “primary fermenters”. The prices look very good. The volume is large, but maybe some wine...

I have about 12-14 pounds of Concord grapes in my freezer. I grow the grapes myself. I usually hold the Concord back to make pies, but I think I still have a bag from the year before. Since they are taking up my freezer space, I’m going to make wine this year. I found recipes on Jack...

I needed to vent… OK, after being on this site for some time now, I decided that I was going to buy a Portuguese floor corker. Up until this point, I have been using screw bottles which I ordered online. I have enough bottles to do my last batch and then plan on switching to corks. I...

OK, heres my re-written version for the home winemaker. On the twelfth day of Christmas, my true love sent to me Twelve bubblers bubbling, Eleven siphoners siphoning, Ten gallons-a-brewing, Nine ladies dancing, (why change that one?) Eight wines a-clearing, Seven shots a-tequila...

OK, a little late for Halloween, but I came up with this new label for my apple cider wine. It’s still brewing. Anyway, if any of you are familiar with H.P. Lovecraft and the Cthulhu mythos you will love this. If not, then you will just think I’m a weirdo. Either is fine… You may see a...

I have my starter ready and I just went to the orchard and purchased 1 gallon of apple cider. I made sure to buy pasteurized and to make sure there were no sulfites in it. Well, low and behold, I got home and noticed the fine print at the bottom said, “less than 1/10 of 1% sorbate added for...

Hey guys, I started a 3 gallon batch of Niagara almost a month ago. The SG is down to 0.990. Last night, I racked it and added 3 campden tabs. Two quick questions: #1 I wasn’t sure if I should add the sorbate, or wait until it was all of the way clear. After reading through forums today...

Up until this point, I’ve been using screw caps for my wine. I’ve stalled out a bit on the wine making. I plan on starting up again soon and would like to try corking instead. I’ve searched the forum, but still have a few lingering questions. I was a bit overwhelmed with the options...

Based off of Jack Keller “Grapefruit Wine (Dry) (1) http://winemaking.jackkeller.net/reques20.asp Here’s what I did… 6 Pink grapefruit 1 banana About 2 lbs. sugar Water to 1 gallon ½ C. orange juice ½ tsp. pectic enzyme 1/4 tsp. yeast hulls Na-meta (About 1 Campden tablet) Lavalin...

My wife was reading through an 1890's cookbook that we own. She was searching through the home remedies that told you to douse your children with kerosene and turpentine and lo and behold, there were wine recipes in it. There was raisin, ginger, and a third I can't remember. I'll have to...

My mom brought a ton of grapefruit back from someone's tree in Florida, so I made wine . For the label, I tried to come up with something I thought indigenous to Florida. Here's what I came up with. BTW anyone recognize the picture??

I've heard of people making wine from mint and other herbs. I had a crazy thought. Is it possible to make wine from "recreational" herbs (nudge nudge wink wink)? Would anyone even admit to having tried this? I can only imagine the flavor.:eek: I'm just really curious. Disclaimer: The...

This is sort of a two part question . I have a 3 gallon Pinot Noir batch bubbling away in a carboy. Unfortunately, I do not have a spare 3 gallon or 3 one gallon jugs to rack into. If I rack into my 6 gallon primary bucket, clean the carboy and transfer back, will the trapped CO2 be released...

I’m curious if anyone has had this problem. I made some Niagara wine from my grapes last year. I didn’t have a lot of equipment to start, so I went to the local winery and bought a fermentation lock and a bung to go on my 1 gallon jug. The juice was a little high and bubbled up to the bung...