Hi all, I'm a complete newbie to winemaking and had a couple of questions. I am moving into a new house soon and as part of the landscaping would like to use...

Hi, Clyde - I seem to have the wrong e-mail address for you so I'm asking here. I read online that you have switched to synthetic corqs. May I ask...

I have an Anjou Pear wine (from Jack's site) that I bottled last year and we opened one and it turned out really nice! Questions is what would you serve with...

I made a batch of chambourcin from local Maryland grapes last year, and it had a funky, barnyard type smell...not at all floral or "grapey". Although...

My wine has been bubbling away since last autumn. It is still bubbling away. How do I know when to stop it fermenting and how do I stop it please? Also how...

I started a batch of lychee wine about this time last year I had enough for 3 gallons, about 4 lbs per gallon. I bottled it about a month ago. Through out...

I am trying an experiment by comparing two Pinot Gris kits side by side. One in a Bolero Kit and the other is a Cellar Classic, both from Spagnols. I started...

I'm on the second racking of a "Selection International" French Cabernet kit, and am wondering if I'm doing anything wrong, or if I should just be patient. I...

2004 HWBTA International Amateur Wine Competition --------------------------------------------------------- The deadline for entries is fast...

This is a FAQ for rec.crafts.distilling. Currently this FAQ is in it's early stages, but will be improved over time. This FAQ can be found at...

http://www.cornishmead.co.uk http://www.gotmead.com

When making country wines, should I used inverted sugar or is it only important depending on the yeast I use?

I would like input from people about which sanitizing solutions are best bang for the buck, and which works best. I guess the bang for the buck will depend on...

Sorry for replying to a very old post, but I am starting from the beginning of the list and catching up. So, say I order a case of bottles. I can sanitize...

I am looking for a honey mead recipe. Any help appreciated. thanks.

So I made a cyser out of store bought unclear apple cider and some honey.. I pitched it over 4 months ago, and it went from about 1.087 to 1.015, using a...

I was just sitting at my desk and thinking about avocados (!) when it occured to me to wonder if anybody had ever tried making wine from 'em. No recipes that I...

Is that inverting sugar? Also, what is the recommended sugar to use then if table sugar is bad. Typically on recipes all I see it say is "sugar". "David...

Hello, I was thinking about using a 5 gallon soda keg to store my wine when the volume is less than I can put in one of my carboys. I would use argon instead...

Hi, Since I've started brewing meer about 18 months ago, the Mrs. has been asking on numerous occasions if I would like to use my fermenters to make her some...

I brew beer so I have (2) 6.5 gallon glass carboys. I have heard that using a 6.5 gallon carboy is not recommended because of the .5 gallon of head space but...

Hi, When doing determinations using a rankin, you add mixed indicator to the Hydrogen peroxide in the pear shaped flask. You then titrate until an end point...

Whats the best wine finings or clarifiers to use? I'm not really worried about pectin haze, but more so with yeast. Any ideas? --Trint

it is the molecular sulphur dioxide content of free sulphide dioxide that protects wine from oxidation and microbial attack. the content of molecular sulphur...

There is a pectin haze, still about 2 1/2 inches deep in bottom of my crabapple/apple wine. Been sitting in second secondary since Feb 6th at which time I...