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I just soak them in PBW (since I soak the inside as well, anyway) for 12-48 hours. If the label doesn't just fall off, I use a vinyl remover tool (it's basically a sharp plastic ice scraper) and take off any ooey gooey with goo gone. Thankfully I use a paper label that just falls off in the PBW...

roughly how many gallons will 100# net you?

opened a bottle I've had for a while - Troutman Vineyards Blackberry. OMG. I want to roll in it. It's a teeny weeny bottle that'll net you about one whole glass, but holey moley, it's tasty. Makes me want to make blackberry wine to see if I can come close.

I ended up with a little more strawberry wine than I had planned on... so I'm figuring, why not use the extra to play with chocolate? I've read everything from using "dutched" cocoa powder, to roasted cocoa nibs, to breaking up a lindt bar. Well, what's best? I'd like a little more than...

When I add bananas for body, I leave the peels on.

Just wanted to add my two cents that I’ve recently found myself using maple syrup a lot!

A month, start to bottle? Wow, I think the only one I’ve done that fast was skeeter pee.

food truck? :) our local tasting room has a food truck one or two days a week. Get in some live music and you've got yourself a party.

Just sad I added an fpac. Now I have to find a flavorful watermelon again - in December

The other carboy started bubbling too. That’s really weird. They’re in different locations, still for 3 months, and start refermenting on the same day. Figures, I was just at the lhbs yesterday, too.

No way to know how long it was in the store. It has a bung and airlock.

Yeah I’m going to check it tomorrow... just odd it was still so long. Sorbate was only 6 months old, too

I just started 3 gallons of strawberry. It’s supposed to be quite forgiving!

watermelon peach wine.. 3 months ago, g0.998, kmeta, sorbate. 2 months ago, I sweetened it. I have 2 carboys of it. Today one carboy started bubbling. Like a 2 liter of Sprite opened an hour ago. It’s been going for a few hours. Bad sorbate? Happy thanksgiving!

The fab five

My apple wine is currently wine applesauce :/ Well, half wine applesauce, anyway. I racked off lees today so it's all mixed up again, but it is pretty freaking thick. I had to strain my pumpkin wine a couple times, I guess I'll do the same with the apple. Ugh. Next year I'm fermenting store...

Just a tad.

I don't know about bentonite (only used it a couple times, and put it in primary), or mead, but when I had a wine turn cloudy at sweetening and I needed it in a jiffy, I used sparkolloid. Falls clear in a few days, you're supposed to leave it alone at least a week. Rack and bottle. Bada boom...

I once went to a winery in Georgia who made some jalapeno wine. I felt adventurous and tried it. After I stopped choking and crying, I discovered that my sinuses were completely cleared out! Not sure it was worth it, though, I had smoke coming out of my ears for about an hour.

i don't add water to my apple wine..