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My wife got me a 5L Oak Barrel for Christmas, so I'm trying different red wines (I'm not an expert at all) to see what we'd like to make a 5 gallon batch of when the Chilean juice comes in this spring. (My wife is not much a wine drinker, so many taste tests will be involved to get something she...

I have a brother and a brother-in-law who keep posting their homebrew beer adventures on Facebook. I'm not much of a beer drinker, so I made an apple cider. Reading through all the forums on that made me interested in making wine, which I would drink more of. So I figured "why not?"...

I can't say any science behind why it's "the standard". But I'd have no qualms about using regular table sugar myself. I'm actually starting another batch of cider this weekend, and I don't plan on getting any more dextrose for the priming this time around.

If you want consistent carbonation between bottles then that sugar has to be mixed thoroughly. I don't know if you have a bottling bucket or not. What I did was mix the sugar with a little of the Apfelwein, add it to the bottling bucket, then syphoned the rest on top of that. Stirred well...

Joe's Ancient Orange Mead (frequently just called JAOM) is another popular recipe, but a mead is a very different style than DB or SP. In my limited time in the hobby those are the recipes I think are the most "well known." I'm pretty sure you can find it in the mead section of this forum...

That requires a level of patience I don't currently have! I have a blackberry port (my first "real" attempt at a wine) that is currently three months old that I've racked it several times already. I always feel like I need to be doing "something" besides waiting :)

Most of the mail order frozen must options seem to be really expensive. I've not found one at the price point I'm willing to pay this early on in my wine-making career. I think I would still be the limiting factor in the quality of the final product!

Many people refer to non-grape wines as "Country Wines." I myself don't care so much about the distinction. But when I buy a blackberry wine at the local ABC store (which was more of a blackberry infused apple wine) the bottle still said "wine." Your friend can think whatever she wants. Tell...

Welcome to the forum!

Tonight was some Dragonblood. Made with 3/4 cup sugar per gallon, and now three months out I think that's too sweet. Next one will be maybe 1/2 cup. In any case I have a little more that I can drink on Saturday as I bottle my JOAM. I tasted a little bit about two weeks ago, and I'm really...

Welcome to the crazy house! (OK, it isn't that crazy. Lots of good folks on here.)

I've only had two batches bottled so far (a Dragonblood and an apple wine). I've got several others going that will hopefully be ready by next Christmas as well. This seems to be an addicting hobby!

Here's my first attempt. For my second brewing project. (Still don't have labels for my cider, but it's not quite ready to share yet!)

Sadly no. I'm just acting like i "love" wine apparently. Kind of like I say we're dating, but wine says "oh no, he's just a good friend." :slp

I have maybe 10 bottles right now :( And I have 6 different 1 gallon country wines in progress, so with those I'll have a little more. But I'm seriously thinking about making one or two bigger batches. Seems to be the same work for one as it is for 5.

Welcome to the forum!

How many gallons are you making here? Is it a single gallon?

So this last weekend I went ahead and started my 1 gallon batch of cran-apple wine. I had 6 oz of cranberries left, so I threw those in as well as using the skins (that started as 3.5 pounds before fermenting my cranberry wine). Used Mott's 100% apple juice (it was from concentrate, but no...

That is a *lot* of blackberries! I figure I'll get a cheaper one under my belt first. We aren't all so lucky as to get free blackberries :)

The recipe for the Port came from here: https://winemakermag.com/2-10-can-t-miss-country-wine-recipes I actually used Walmart frozen blackberries. But since it calls for 6 pounds, that's still a lot! I really hope it comes out OK . . .