Marrow rum (2) 1 large ripe marrow 1 orange 1/2 oz baker's yeast A ripe marrow with a tough skin should be used.Cut off the stalk end and scoop out the pith...

Hi all, I made some wine from grapes last year (Zin) and fresh juice (San Giovese). We tested them and both were low in acidity, so we added tartaric as...

Anyone know where I can get the elusive 2 gallon carboy? Thanks! Joe

Can anyone Help? I am after a good book on growing grapes for wine commercially. Anyone have any suggestions? TIA

Hey is there a moderator on this group? If so your falling a sleep. Please do a better job at getting and keeping the trash out of this newsgroup. Else...

With spring right around the corner, I seek a good Dandelion Wine Recipe (as detailed as possible.) Thanks

Buying locally is great but I find a lot more variety available on the net. For example, I can buy acid blend locally but I can buy malic, citric, or tartaric...

May is coming and soon the local market will be selling local strawberries. I want to make a wine for my husband (I hate strawberries) and I've been told just...

I am trying a Mango wine right now, a gallon batch. I attempted a yeast starter. I took 1/2 cup of water and a tablespoon of sugar and putit in a jar. I...

Reading through a variety of recipes, there are a variety of ways to extract the juice you need to ferment. Some have you crush the fruit and put it in the...

A couple of weeks ago, I asked about doing an extra racking after the secondary, due to the large layer on the bottom. I ended up not transferring. In...

I have a few Sam's club cheap kits (Merlot, supposedly!) and was thinking of adding elderberries to one of them to try and improve results-Plan on adding 35g...

I like to ferment my 5 gallon batches in a 6.8 gallon glass carboy, because I don't like to expose my wines to excessive outside air, and if I let it ferment...

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?