I hate spam as much as anyone, and realizing that newsgroups are for non-commercial posts I thought I would ask first so as not to get flamed. I am opening a...

Dear fellow winers Can I get a recommend for vines and rootstocks for Austin Texas or more specifically Dripping Springs area. This hi-tek migrant laborer...

The kits I've done in fact used bentonite and isinglass - and that combination worked great. I don't know how isinglass ages, or if it gets too old, but maybe...

Hi All First batch. Started with home pressed apple juice. Moved it from primary fermentation to a glass jug when SG was about 1.02. Then moved it to...

Hello, I'm making my first batch(es) of sake. I prepared the koji kome over about 4 days. I then used two different techniques to make my moto. One was...

Evil Donald wrote: Mystified One wrote: "Evil Donald" wrote: I am...

Recently I had California juice at 0.3 TA, and wanted to raise it to 0.65 TA. I read several books and found a consistent recommendation to add 3.8 grams of...

Every fall I use to get some kind of chest colds. Usually it took a month before it cleared away. The fall of -03 was the worst for me. So I went to a...

SWMBO likes the blackberry sligtly sweeten. Just enough to smooth it a bit. So I need to stabilize and sweeten some before bottling. I have read the...

Got a 5 liter box as a xmas gift. Says on the box how great the package is at keeping the product "fresh" after opening, then on the side is printed "use by...

Johnny Mc wrote: Dick, have you ever posted your "Chateau de Trailer Park" recipe here? I saw it in rec.crafts.meadmaking. If so, I am curious what the...

What about those small plastic bottles with the twist top that they use for drinking water. Since it is a jalapeño wine for cooking, I am sure a little oxygen...

Hit morebeer.co or piwine.com . They have the 187ml bottles . Greg "Truenorth" wrote in...

Hey all. Family member is allergic to sulphites. what can I use instead of Campden tabs and metabisulphite?

i've got a batch of okanagan merlot that began the ferment @ pH 3.35 with TTA 6.0 (yes, i corrected a bit). with MLF complete, and S02 added, the wine has been...

Hi all, question for the group.... I would like to start a new batch of grape wine. I have read 'supermarket grapes are not wine grapes', so what's the best...

What would be the effect on quality, flavor, essence (not on fermentation time - that horse is dead) from fermenting wine at 62 to 64 degrees F rather that 70+.

This evening, I racked my first batch of wine from the 6 galon primary fermenter into a 6galon Carboy. Since the kit I am using is actually for 5 Galons, the...

Dick, have you ever posted your "Chateau de Trailer Park" recipe here? I saw it in rec.crafts.meadmaking. If so, I am curious what the comments were. They may...

1. What have I been hearing about using bleach to primary clean equipment??? Some kind of toxic build-up or something like that??? (diluted bleach, of...

By adjusting your winemaking habits and expectations you can adjust many of the chemicals they include for better or worse. "Dr. Richard E. Hawkins"...

I thought I would pass this along for all those interested: +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Enology Notes #97 January 13,...

I made some peach wine last summer using a recipe from the Jack Keller site. It used halved peaches and white grape juice concentrate. For my first attempt at...

Hi I'm new to this wine making thing and would like to know where I can get receipes and other info on making wine? Thanks Sinder2000

One of the things that led me to making wine (perhaps the largest) is that many wines give me a sinus headache. I've even gotten this from a few of the...