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I take a bit of rice (dry) and hot water. Shake it round and round till scrubbed off. Sand works too if you got it handy.

Bud, Hope you added some sulfite and Sorbate in there as well or your ferment might take off again.

Adding lemons or limes works in a pinch if you do not have any acid. Just avoid all pith, the white part of the rind as it is super bitter. In the future you might want to add more fruit 2.5-3kg is a good range for most fruit. And now you can hurry up and wait. It is finishing up fermenting...

1. You can get Braggs apple cider vinegar or similar non-pasteurized, with mother vinegar. Just put a couple of cap fulls into your wine and it will start the process for you. Some home brew shops also carry packets of the bacteria that make vinegar. 2. With the perpetual wine vinegar...

I would check about making wine in Kuwait as if it banned you probably are not allowed to make it either. I don't know what would replace sulfites, so your best bet is simply making sure everything has been boiled (equipment and juice) before you start. Ditch the balloon as that's the most...

You need to sorbate any wine you will sweeten regardless of ABV. In high ABV recipes the alcohol (once it's there) will protect the wine from most bacteria, mold, etc. this is not a guarantee of protection. The ABV does not however protect the wine from oxidation, a sulfite is recommended for...

You might want to move it to a bucket till it ferments out. The surface area in a carboy does not allow for good gas exchange, oxygen -> yeast. Even if you are stirring in the carboy it might not get enough oxygen. You could also aerate it with a pump but a bucket would be easier. I ferment...

With vanilla beans it's a put it in till it's to your liking then take them out. Preserving wine starts with good sanitation practices and ends in sulfites after fermenting. Things like tannins, proper acid, and storage temperature all can aid in preserving a wine.

From the sound of it you should be able to hole up in the living room with some Sketter pee and wait for the moose to come to you. :r :r

You could try making a wine with the skins you peeled and see how it tastes. Most likely they would give an off flavor or something which is why all your recipes suggest peeling.

At least 2 ferments I have done in carboys have clogged the airlock and then blown must and herbs all over the ceiling. My wife just kept asking when I gonna clean those chunks off the ceiling. :p

You want it from the start as bananas go brown quick. Vitamin C tablets are usually made with ascorbic acid but you get all the pill filler in your wine.

Sounds like it is just normal suspended particles. They should drop out of suspension leaving you nice red wine again. Unless it is oxidation and your wine is shifting to brown color. How much head room are you leaving in the carboy?

add a little warm sugar water and see if you get some bubblin

I'd open another bottle and see if it was just that one. The corks might not be sterile in the bag. If this has happened on 4 batches I would suspect you have a piece of equipment that is dirty. Is your primary scratched up from mixing with a metal spoon? Is there some seal you might have...

I would probably skew the ratio from 50/50 to 40 nasturtium/ 60 rose. That should tone down some of the nasturtium pungency.

Is it just one bottle that smells like vinegar? Did you sterilize your corks even though they were in a fresh bag?

As to legality it is completely legal in the states. http://www.absinthe.com/ This bar in SF serves a variety of absinthe's. You can buy it in a lot regular liqueur stores here in Cali.

I make an absinthe wine and variations there of. It is a standard store bought juice wine fermented with tons of different herbs. My combo of herbs varies widely in both amount and content. If you do a google search for absinthe recipes you will find a slew that list a million different herbs to...

Make some Skeeter pee and wait for it all to speed by. Then you'll realize you're behind on your racking. :)