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Welcome to the forum! I've done one wine kit and about 5 country wines from fruit (DragonBlood, Blackberry port, blueberry wine, cranberry wine, cran-apple wine). Although the kit is "easier," I didn't find the extra time spent squeezing the bag to be that burdensome. Although I'm thinking...

I use Evernote to store individual notes for each batch, plus one master note that lists my dates for each batch. On that master note I color code things I've already done so I can look in one place for what I've been doing. Once the batch is bottled I remove it from that master one and just...

I guess I could tell you folks here like answering questions, but it seems you've already figured that out! Welcome anyways ;)

Glad to know there is hope for the JOAM. I've read that some folks refuse to drink it for at least a year. That gives me a long time before I get to enjoy it! But if it improves that much, I guess I better wait. I think a pit fruit mead sounds very tempting. I just need to see if I can...

Welcome! Toughest part of this hobby is the waiting. Start something quickly, and then learn more and make more.

I started making wine very recently, and it's all been from frozen fruit for the most part. I can't wait until this summer and start getting fresh produce from road-side stands to work on some more local wines. (Local as in DC area for me.)

Since I've only been at this hobby for about 6 months, I'm thinking about just picking up the juice. Grapes sounds interesting, but higher risk for me than I should probably be tackling right now. Are the red grape juice buckets just juice, or are they frozen must containing skins, etc? I...

Welcome to the forum! Sorry I've got no help for the sulfur smell. Thankfully none of my ferments have had that yet.

My Pinot Noir was a kit. And I might go the kit route for my next "real" wine. My LHBS doesn't have kits for country wine, and I was more interested in those for some reason. I think because I thought my wife would be more into those. (She's not much of a wine drinker.) I have coworkers...

My JOAM (at bottling) tasted too much of the orange pith, which I understand is a common complaint. Not sure how yours came out in that regard. I hope mine mellows out in time. But I'm only 3 months out right now from when I pitched the yeast. Mine was sweet, and wasn't hot at all for being...

I actually cook/bake quite a bit. And I even (grudgingly) make cheesecake, but I hate the 24 hour waiting. (My wife and I are on the Atkins diet, and we make it with splenda instead of sugar and without a crust in cupcake tins. It works well and is more or less on the diet in the later...

Apparently I have no rewards coming yet :)

I used 3/4 cup of sugar in my 1-gallon batch, and I think that ended up being a little too sweet for me. (I didn't make it into a syrup, and I'm not thinking maybe I will for the next batch). I have no idea what that back-sweetened it up to. I only have one bottle left, so I can still test...

This post is probably of little interest to anyone but me, but I'm bored and feel like writing! First off, I am an immediate gratification kind of person. I don't like to bake cheesecake, since you have to wait until the next day to eat it. I wouldn't have even gotten into home...

I have only done one batch of Mead (The JOAM recipe). It was made with bread yeast. The most impressive flavor I got in it was "pith" from the oranges. It isn't too hot, and I'm really wondering what it will taste like in 6 months. It's wonderfully clear. It was a one gallon batch and had a...

Welcome! My crappy non-floor corker works OK. I do gallon batches, so it isn't as much to do at once. Some folks here have a lot crazier bottling day than I'll ever have!

Welcome! Best way to learn is to just start. A one gallon kit won't set you back too far. But as my sig block says, 1 gallon batches are just a gateway drug . . .

Welcome to the forum! I'm jealous. My blueberry wine is from frozen berries from Walmart. Maybe this summer I'll get some fresh fruit to make a better wine with.

Depends on temp a fair bit I think as well. My basement is 62 degrees and stuff seems to take a while to finish up down there. I'm just not allowed to keep stuff up in my kitchen for more than a few days :h

Orange Park, Florida. Of all the photos I've taken this just might be my favorite.