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we will have to put that on our list.

hich yuppiee mm better that vita meta vegimin from i love lucy.

ive done it with instant coffee-- we made 5 gallons and it was a hit-- coffee wine is a good idea. enjoy.

I would sing for you but it would ruin your special day . SOOOO ill just say HAPPY BIRTHDAY JW

i usually stabilise and add the back sweeten the next day- i never had a problem with re occuring fermentations- i usually clarify with super clear first then sorbate and metta befor back sweetning.

Its barryjo who just joined. Here is the message he left "I have been using a method from the book "The art of making wine". Claims to be as accurate as an ebullioscope. If you are interested, I can send a copy and you can compare. Would be interested in the results. Not many winemakers...

testing

Is barry whateve a spammer?? i got some PM soliciting some wine calk today???

use the stick on insulation from home depot etc

Here is our wine label collection. Miss Rocky makes them. I just annoy her while she works. http://s35.photobucket.com/albums/d199/slowpoke59ds/Wine%20Labels/

WALDO I HAD A SIMILAR PROBLEM WHEN I HAD BOTH PRINTERS CONNECTED TO THE SAME COMPUTEr i have a wireless network here-- i installed one of the printer on to one of the other computers and it works--we still both can share both printers--i really dont know what i did that was so diferent but it...

((((THIS MIGHT DO IT OR COME CLOSE)))) About 3 years back we made something we called red neck special from 1 can of welches and 3 gallons of water. lots of sugar and good ole 1118 yeast. WE WERE NOT MAKING THIS FOR FRIENDS--WE WERE INVITED TO A HOLIDAY GATHERING BECAUSE THESE PEOPLE...

You got iti want to have it handy to dilute spirits waldo. I just modified one of my rigs to internal electric heat and didnt want to waste the distilled water if it were possible. I intend to run some vodka soon--- my tap water is excellent for wine making and i wont fool with that...

ok thanks all

Im wondering if distilled water stored in a sanitized carboy, will stay usable for a long period of time if treated with sulfite and sorbate. Crazy question??? well since it has no alcohol in it will t stay usable for as long as a wine does??

yuck lol

I can't believe that you did not add sugar to boost the alcohol to around 10%. i always use pectic enzyme with concord juice. btw--did you mention what yeast you used???

I started this batch with Dap in 3 stages-- it was a heavy dose as recomended by the article author-- all went well till the sg hit 1.020- then, it didnt stop but seemed to teter toter around 1.020 for about 3 days- well this morning it was 1.018-- the fermenting rate seems to be consistant--

I had pitched the second batch of 1118 starter about 1/2 hour ago and now i just treated the 6 gallon batch with yeast nutrient-- ill check the results tomorrow--

The obvious was not obvious Wade thanks