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And when served chilled, it goes down even easier, making it even deadlier! This is evidently also a problem with Skeeter Pee, though I haven’t made any of that yet. You’ll be making it in 18 gallon batches before you know it.

I would have to assume so... Google took me here: But clicking the link took me to a Tropical Lime kit. I was going to ask what recipe @RussMiner used and how it turns out because my sister has frozen a bunch for me.

Although there are lots of differing opinions, the more you read, and the more you make, the more you will develop a process that works well for you. I really like @Scooter68's tips, which are specifically written for country (fruit) wine, but apply to all wine just as well. There's a lot of...

This entire thread is about changes to the original recipe, and that's partly what makes it so awesome. If you are asking if @dangerdave has made changes, then the last thing I read (which was a while ago) was that he still likes the original the best... almost. Following are a couple of posts...

Of course you can. It's DB. Anything goes. I think a lot of people use juice to replace some or all of the water in primary. Some wait until back-sweetening and add something like that if the sweetening doesn't bring the fruit forward enough. Some make a flavor pack (F-pack) so the flavor is...

I’ve heard rhubarb can be tricky. Is this from a kit, or from your own rhubarb?

Good advice here! You didn’t really say what you did that went against the instructions. Did you wait fewer than 10-12 days? Kits don’t usually give a day range without some other qualifier, such as below a certain SG, or SG hasn’t changed for 3 days in a row AND is below a certain value. The...

That was a GOOD year!! The year I met my wife. Welcome Steve.

You guys MUST by old!!! I was in high school. LOL.

I'll leave the numbers to someone else. I'm just getting into trying out my own concoctions, so only just received my first pH meter - a cheap one for now. So far I've just done kits and a bunch of "normal" DB variants. I've got rhubarb and plums coming from my sister's garden, and I believe...

Personally, I much prefer a gauge showing how much vacuum there is than JUST a yes/no indication. The bulb is handy because you can see it across the room, but who would be happy with a weather report saying it's "too hot" or "not hot enough"? I want to know HOW hot. Well, I live in Canada, so...

Here's my take on it, purely from how I understand the science. CO2 in solution is an equilibrium based on the partial pressure of CO2 in the air space above the liquid, temperature, and time. Even with NO vacuum, any liquid will reach equilibrium eventually. Agitation increases the rate. Since...

Sorry, wasn't talking about the meter itself, but the target range for the must. I was suggesting a little more info for us beginning country wine makers about what is normal, how far away from that should you consider adjusting it, etc. But thinking about it, your post is perfect as-is. Not the...

Hahaha, I've heard of a worm in bottle of tequila, but a hand in a carboy of wine?? Cool.

Since you recommend having a pH meter, would it be worth while adding a note about the range you should shoot for, and how to adjust it? Or is that too much detail?

OK, that must be a typo, probably 1.060 right? But nice to hear from you again, Dawg. How are you doing?

Ohhhh, noooooo! So sorry to hear that. About the wine, that is. I can't imagine... I also can't imagine winters without snow.

Agreed. Before I could afford my AIO, I used something similar. I'm sure it is a Vacu-Vin too, The one I have is actually the perfect size for a #7 1/2 bung, which is just small enough for my carboys. Put the bung in, pump the air out and wait. Pump again when no sign of bubbles. Repeat. There’s...

Do you ever use vacuum? I agree it's hard to tell from pics, but that flaw in the first pic to the right of the tiny bubble looks serious to me. Glass will fail at a stress concentration, like a crack or notch. If it was mine, I would return it immediately for a replacement. I'm sure you could...

Two words: vacuum pump. It's not necessary, I know, but it saves a huge amount of time and effort racking and bottling (you rarely need to lift a full carboy). Degassing is a bonus. It's a pretty cheap tool compared to what you need for many other hobbies, and for the cost of a decent wine kit...