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I agree 100% ... and yet ... there's a guy just down the road from me that set up his own winery, licensed, legal, and making a ton of wine. He started just by making some kits and fruit wines but loved doing it so much he kinda took it a step further. Every Saturday (that's currently the only...

This is definitely a hobby that tests your patience (and your resolve)! Mine will be two years old in July but it's going to sit for at least another year. At least...

It’s still in the carboy. I sampled it at 6 & 12 months and it was terrible, I almost poured it out. At 18 months it had improved immensely. I’m going to wait three full years to see how it turns out.

All through dinner my wife's best friend's four-year-old daughter stared at me as I sat opposite her. The little girl could hardly eat her food for staring. Growing subconscious, I checked my beard for food stuck in it, glanced at my shirt for spots, made sure my hair was in place, even looked...

Thanks Greg! I went ahead and ventured out on my own before I could get back and read this thread. I added a few carrots, a daikon, a diced red pear, some toasted sesame seeds and substituted soy sauce for the fish sauce. I guess I will know in a few days how it turns out.

Has anyone on here every made kimchi? If so, care to share how you made it and how it turned out? I love the stuff but want to venture out and make some homemade so I thought I’d ask.

I use vodka in my airlocks. If I get suck back, it just boosts my ABV.

Thanks John. Nothing appears to be going on in the airlock but it's at 1.006 this morning ... getting close! If nothing else happens, I may simply save it to blend with another batch in the future. It tastes very good and doesn't have a "cooked" taste so maybe it will finish up in a couple more...

I added 1/4 teaspoon for 5 gallons. Does that sound okay?

Good idea. Did that last night and racked it again. Trying to keep it at about 75 degrees.

Yeah, same here. Very confusing. The EC1118 was over a year from its expiration and I had stored it in the fridge. Right now the must is about 70 or 71. I’ll try racking it again. Couldn’t hurt.

Yes. The new reading in the hydrometer would be 1.011 accounting for the temperature difference. My hydrometer is calibrated for 60 degrees.

I started a Malbec kit on Jan 1. Initial SG was 1.110. Yeast was Red Star Premier Rouge. Temp was 72 (basement). The first three days went very well then I think it got too cold (62). I put a small heater nearby and went downstairs to check on it the next day ... holy guacamole it was up to 94...

Label removal, bottle cleaning, and I hate it when I put on my own label and it's crooked ... ugh.

I'm impressed that you have three different hydrometers ...

Apparently Sardinia Italy consistently has some really old folks and they're willing to share their secrets. “Go live your life, work hard and be active — and a little wine,” Paglieno repeated. “I’ve already had mine for today. It’s one of the secrets, but just a little. Don’t abuse it.”...

Roll Tide!

Like I said, I think maybe the judge's ranks had just a few too many sorority girls ... :)