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So word got out at work that I am making wine and one of the guys is getting ready to leave the area and wanted to sell some beer making stuff he had. I am getting 1-6.5 gal carboy, 2-5 gal carboys, 1 primary (not sure the size), a bottle tree, 50-60 flip cap bottles w/ extra rubber seals, and...

1/14 - SG 1.053, still going strong...

I just bottled a Mezza Luna Red Kita few weeks ago that did that. It cleared fin in the end, I just marked it every day and watched the layer go down.

Scott, Here is what I have so far: 1/8 - mixed must (1 gal Tupelo Honey, 1 1/2 tsp yeast nut, 1 1/2 tsp yeast ener, chapped raisins 4 oz, chopped dates 6 oz, water to 4 gal, and 2 pkg K1-V116) SG 1.102 This a little lower than your recipe called for but, I did not have a scale and just...

Scott, Your recipes says to leave it in the primary for 28 days, I was noticing that you transfered yours after about 19 days. The reason I am curious is I am going to Florida on the 18th and that will be right at 10 days and I am going to be there for 10 days. I have an empty 6 gal...

Well, I have a strawberry (3 gal)and a cherry (3 gal)clearing rightnow, I just started a the Tupelo Vanilla Mead today (4 gal, recipes courtesy of Valley Brew). Not sure what I am going to due next. I want to start a beer kit, I am hoping to get that and a caper for my B-Day in Feb. I think...

Wow, that is a lot of stuff you have going there...

I have only done a few scratch wine batches and each time my readings after letting the must sit overnight have always changed. So, I would recommend letting it sit and check it in the morning. That is all part of my procedure now. I do acid and sugar adjustments at least 12 hours after the...

The kit said to use it on the primary or the secondary?

Are you going or did you just submit for judging? I personally love vanilla and that is the reason I chose this one to start with...

Thanks for the info on the beans. I was just out shopping for them and could not find any, who would have thought vanilla beans would be so hard to find. I went to the link you gave me and found some at a really good price and am bidding on them now. If I don't win them I'll just pay a little...

Thanks for the info. I did get it from Fruitwood Orchards. I only got a gallon of it. Orginally I was just going to do a 3 gallon batch, but I think I am going to do a 4 since I should have enough honey for that. I just have to find the Vanilla Beans now then, I will get it going...

Scott in the recipes you are adding water to 6 galand later you say to rack to a 5 gal carboy... Is this a recipes for a 5 gal or 6 gal batch? My honey came in the mail and I am about ready to get it started.Edited by: Steve

I had the wine whip also, same problem and then it broke. I would recommend upgrading to the Fizz-X it works like a champ... http://www.finevinewines.com/ProdDetA.asp?PartNumber=15262

As for the Pectic Enzyme it is used for breaking down the fruits in the must so you can get all the goodies out of them.It alsoacts as a clarifier, so if you are using fruits and not just juice, you would still add it. I use warm water, not hot water when I am dissolving chemicals. Sometimes...

Here is one from George's website: http://www.finevinewines.com/Peach_Recipe.htm

Thanks for the info... I am going to have my wife to get me the stuff I need for my B-Day in Feb...

What stuff do Ineed, in addition to my winemaking supplies, to start making beer kits? Also, what kit would you recommend for a first kit?Edited by: Steve

I have had a similar problem with the last 2 batches I have started. I used 71B-1122 and it didn't take off, then I pitched a D-47 and the next day it was going like crazy...

I think that if you were to have a problem with the kit those numbers are used in identifying it and such, like a serial number... Edited by: Steve