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I guess that was a little confusing. I call my basement winery the Hatchee Ridge Winery (named after my sub-division) so I called the beer Hatchee Brew. It is just a pale ale extract kit, my first.

Very good, actually surprised myself. I wasn't expecting much out of it. Better than my normal Bud Lite but then that isn't setting the bar very high.

Having my first Hatchee Brew craft beer.

I misspelled it, go to www.tidbitts.com and search for Jack Keller. He has articles there twice a week on wine making. The first 30 days is free and you can cancel if you don't like it. After that it is $1 per month. A hell of a deal.

Follow Jack on Tidbits if you don't already, great source of information.

LeChat, mind telling me what wine liquor you are using that is 190 proof and where do you get it? Grain alcohol is the only thing I have ever seen at that proof.

I have fortified with brandy and Everclear 190 proof to get the abv up to about 20%. You will get opinions on both but I like the Everclear better. It takes less and affects the taste less.

I think you should be at about 17.3%. Calculated like this if I didn't miss something 1120-1022+1026-1014+1018-996=132. 132x.131=17.3.

Just my opinion but I think you are going to end up way to sweet unless you like it that way. I would stop now and let it ferment out as low as it will go.

Sort of what I did here, I made a note in June 2014 to try it again after the first of the year.

I think if you're not careful you could end up with a final SG above 1.000 which is going to be very sweet after you add the fpac. I have had these kits finish at .996 and the fpac made it almost too sweet.

I made a Blueberry/Banana wine December 2012, aged in a carboy until December 2013 when I bottled it. I let it age another 6 months in the bottle and tried it June of 2014, it was terrible. I made a resolution to never make it again but left the remaining bottles in my cellar. I decided to give...

I will just stick with that, I like the idea of being to load that dish washer up and doing them all at one time on high heat and no soap.

I have the whole house filter setup but I have never been really impressed. I don't enter competition so I am not interested in "polishing" the wine. I have found that if you don't try to bottle too soon most wine will clear on its own. I have also read that a wine should be clear before you...

I agree with what has been said and I would also try to keep it cool if possible so nothing starts trying to spoil although I doubt that would happen in just 24 hours.

I am 1 week into my first beer kit but I didn't realize kmeta killed yeast. Certainly not refuting what you experienced beer makers say, just wondering why we add sorbate to wine if kmeta kills yeast.

Sorry, I just saw the thread title and went with it

These are actually new bottles so I may be good to go with doing nothing.

Yeah, crazy I know. I have an app that helps me keep track of it and where it is located in my cellar. That post was taken from the app.

wine,year,varietal,quantity "Baker's 7 Year Old",0,"Bourbon",8 "Barao de Vilar",2011,"Port - VP",6 "Bernheim Original",0,"Wheat Whiskey",1 "Blandy's Malmsey 5 Year Old",2011,"Madeira",1 "Blanton's Original Single Barrel",0,"Bourbon",0 "Bodegas del Palacio de Fefinanes",2009,"Albarino",1 "Bodegas...