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Just bottled my lemon-lime Skeeter Pee and HOLY GUACAMOLE this stuff is good. It's hard not to chug it. Even my wife (who doesn't like anything I make) said it was good and that she could drink a lot of it. Planning to take a couple of magnums for consuming on the beach this week.

From the Winemaker's Toy Store https://www.finevinewines.com/XPListDet2.asp?MM_PartNumber=24825

Had the same foaming issue when I used Pasteur Red on a Fontana Cab last month. Used my 7.9 gallon fermenter and only made 5 gallons (it's a 6 gallon kit) and it still foamed up to the top of the primary. I had to stir it about every 4 hours for 5 days to keep the foam at bay. I keep a dishtowel...

A priest, a minister, and a rabbi wanted to see who was best at his job. So each one went into the woods to find a bear, and attempt to convert it. Later, they all got together and the priest began: “When I found the bear, I read to him from the catechism and sprinkled him with holy water...

Sounds great! Where did you find the recipe?

Sounds like my father-in-law ... <clears throat> ...

An Alabama fan, an Auburn fan, an Ole Miss fan, and a Tennessee fan were captured while fighting in a far-off foreign land, and the leader of the captors said, 'We're going to line you up in front of a firing squad and shoot you all in turn. But first, you each can make a final wish.' The...

Tell your buddy to enter the bottle you gave him.

Agreed. Mine absolutely came to life at 3 months. Was better at 4 and I'm looking forward to 5, 6, 7 ... if it makes it that far. Started another batch with double the fruit and it already tastes even better.

I'd probably backsweeten it a little since most of the people in my family seem to prefer it that way. Maybe to 1.006 or so. I've not tried Island Mist as yet but had several people tell me it was a hit with friends and family. It's a little lower in ABV and is a little sweeter.

UPDATE: 6/1/17 -- racked into a secondary SG: 0.998 pH: 3.2 6/9/17 -- racked again SG: 0.996 Degassed for 15 minutes with homemade wine-whip. Added sorbate pkt and k-meta pkt 6/21/17 -- added clarifying packets four hours apart 6/26/17 -- clearing nicely

I'm thinking of starting an Island Mist Cranberry Malbec to drink at Thanksgiving in about 5 months (obviously the cranberry theme would pair well) but wanted to see if anyone had any other suggestions for a typical Thanksgiving meal of turkey, ham, cornbread dressing, sweet potato casserole...

Trapiche Broquel Malbec 2014 at Montana Grille in Bowling Green, Kentucky.

I have a plain old orange blossom honey mead that started at 1.082 on June 2 and is s-l-o-w-l-y coming down. Today was 1.026 ... yes, added nutrient (couple of times) and stirred everyday. Doesn't appear stuck just very, very slow.

Look at post #8 on this thread: http://www.winemakingtalk.com/forum/showthread.php?t=56398 hornpipe2 has a really good calculator you can use if you have Excel

Trust me, I'm clicking those links!

Wow, thank you. I just asked them to add me to their email list!

I live just outside Birmingham, Alabama. The LHBS doesn't/won't order juice pails because "there aren't enough people wanting them" and "shipping is too expensive." Does anyone know of a place in Atlanta, Nashville, Memphis (or thereabouts) where I could order some juice pails, drive over, and...

It will vastly improve by September. I put all that about making more and more and moving up to kits and pails because of your tag line! That one is one of my favorites. Seriously. The DB gets better and better in my unofficial opinion.

Let it sit a couple of months and that "medicinal" taste will mellow out. Mine did ... a lot. It's completely different than it was back in March. Almost not even the same wine. MUCH more fruit coming out. You're on track. Stay the course and give it a little time. HARD to do, I know. Really...