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A strong flavor and a light touch.... what does that mean?

It looks like those are halved limes. If so, the pith could make for a bitter wine.

In a pinch you can use a heating pad. Put the pad up next the fermenter vessel and tie it snugly with twine. I use an aquarium thermometer floating in the must to monitor the temp.

In the primary...5gals. blackberry/blueberry In the secondary...5gals. orange/banana/golden raisin 5gals. blackberry Just bottled...5gals. hard lemonade (way over charged, can't open in the house)

The Feb./March issue of WINEMAKER Mag. has a section devoted to sake. It gives you a step by step process with pictures. If you're serious about this endevor try to get your hands on a copy.

For recorking an already opened bottle without fighting with the original cork get the silicon ready made corks at your wine making accessory supplier. They are cheap and reusable.

We use it regularly for every day occurances and pay the bill at the end of the month. No need to carry a wad of cash plus I get a little back on the purchases. The bottom line is to pay off the balance at the end of the month. Also, did you know that you can't rent a car (in the states)...

I would be more interested in lime leaves which are extremely aromatic.

I've gone to the site but fail to see how to down load...I must be missing something.

Gotcha, down here in the south we don't turn our noses up to anything if we haven't tried it before. Someone asked me one time what an owl tasted like. Well, kinda like a chicken hawk. A new critter comes along and the first thing that comes to mind is cook some rice.:D

Have you ever tried eating a penguin? Looks like it would be mostly breast meat. They would probably compliment a seafood gumbo.:D

After cleaning the carboys with the sulfur water you could take "a little" spring water to flush out any sulfur residue just to be on the safe side.

Taste migration, now that's a good question. You could be going from a banana to a cherry. Who knows you might come out with a banana split.:db

The gain for me was convenience rather that saving a dollar. I was ready to start a new batch and had a ready made starter.

Sure, it works just fine as long as the lees are removed from the primary before fermentation has ceased. As Tom stated, high alcohol kills off the yeast so capture some early on.

Back sweetening it will make it very palatable. 3.7PH is about where you want to be.

By transferring to a secondary fermenter at SG 1.015-10.10 you're attempting to continue the fermentation process under an air lock until fermentation is complete. By doing this you will insure a CO2 blanket that insulates the wine from harmful oxygen.

Nope, doesn't come back. Depending on what you ferment you will sometimes get a hint of the original fruit. Adding a concentrated fruit base back after fermentation is complete and the wine has been sorbated and sulfited will go a long way in bringing back the original taste. Also, sweetening...

I agree, this is similar to the birth of a baby. The baby's age starts at birth and the incubation period of the baby is likened to the fermentation period of the wine. Babies get smarter as they age and wine gets better.

When you get right down to it does it really matter if you're off (aging date) by a month or two? Don't let a week or so stop you from opening a bottle.