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Nope. That's illegal also. Just beer and wine. :)

Ya that is what I have heard before I just wanted to make sure what I heard wasn't a complete myth. Lol well in my state of Oklahoma we are always late on everything for instance we just legalized tatooing in 2007 or so. So hopefully it's about 100 gal. Per person. :)

Is there a limit or certian amount of gallons alcohol beer, wine etc. that one person is allowed to make in a years time? There really is no reason for the question just would like to know for my own information. :d

Wade the port is coming along great!! I will be bottling Here very soon, and my wife and I cannot wait to try it. It smells wonderful!! If it tastes as great ad it smells then we will be in business! Thanks again for the recipe. Cheers

I also made a strawberry and I got the recipe from Wade for the chocolate strawberry port and in his recipe it calls for monin strawberry syrup so I figured since I already had the syrup I went ahead and back sweetened with that and so far it has turned out just fine it had enough sugar to...

even though this is for a huckleberry wine it would also be alright for the bags of mixed berries correct?? HUCKLEBERRY WINE 4 lbs huckleberries 2-1/2 lbs sugar 1-1/2 tsp acid blend 1 tsp yeast nutrient 1 crushed Campden tablet 7-1/4 pts water 1 pkt Champagne wine yeast Put water on...

yep u guessed it i was at sams i came across this bag of fruit and then found myself looking on my phone for a mixed berry recipe. so i was just wanting to learn how to make my own recipe without having to look for a one. so thanks to both of you what ya'll said really makes sense.:b

i want to make a mixed berry wine, i found a frozen 3 pound bag of mixed berry's containing blackberries,raspberry and blueberries. And i only want to make a gallon,since i cannot find a recipe strictly for these three all together i just want to know what a general rule of thumb would be for a...

i haven't actually fortified any of my wine yet, i just wanted to understand what i was doing before i started to make a wine that i was going to put vodka or cognac. After reading all of ya'lls posts im pretty sure i understand it now.. thanks to all

just as cpfan and wade said the head space in the primary is a goood thing the yeast needs oxygen, now in the secondary is where you really need to pay attention to the head space, you really do not want as much head space like you had in the primary. i made 3 gallons blackberry port and i also...

nubz, i am paranoid of bacteria getting into my wine that i use vodka,Gin, or any kind of alcohol that i have on hand to put in my airlock and so far my wine has not got infected, i know that a lot of people would us k-meta but i just prefer to use alcohol. and i generally ALWAYS have alcohol...

i agree with wade after reading his post a while back i went out and bought oxyclean and filled up a bucket with oxyclean and over night the labels that were more like paper rather then the labels that were sticker labels, floated right up to the top. so as far as i concerned i am going to...

i was kinda hoping i was doing it right it just seem like a lot of vodka to put in 3 gallon batch, i just wanted to make sure i was understanding it before i tried it. :r

ya thats what i kinda figured, i thought i would throw that one out there for you more experinced guys. i just going to backsweeten/flavor the wine the way i was going to the first time. but thanks you guys for your replies.

i was looking at the equation and im trying to figure out the "parts" of the problem. please correct me if im wrong,by the equation this one gives me i says 22 parts of wine to 6 parts of vodka to achieve an final abv of 18%. so what im doing is if im making a 3 gallon batch im taking: 128oz...

hi have a peach/Grape wine in the secondary at the moment and i was going to back sweeten here in the next day or so and i was going through my refrigerator and i came across a bottle of peach schnapps, what do ya'll think of using this as a back sweetener/flavoring? or do you think that it...

Ceegar I too have a double lever corker and I also have the same problem, but what I did was adjust the depth of the cork to make it a little recessed inside the bottle about 1/4 of an inch or so and then filled the "dimple" with colored bottle wax up to the rim of the bottle and that seems to...

Hey all I've been on this forum for a while but never formaly introduced myself. My name is Chris and I have been making beer for about 2 years and just recently started my new addiction wine :h. I think I have more fun making wine but can't complain about making beer :r. I started getting into...

Thanks guys I reallywasnt sure because right now it's probably around 65-70 right now so now I will be able to keep it at a constant temp. Thanks again.

I just bottled my blackberry port and my strawberry. Right now they are on my wine rack in my bedroom, well I just went to the store and bought a 16 bottle fridge. And I want to know what is a good temp. To keep a fruit wine cool in the bottle for the remainder of the botteling phase until it...