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or option D, all of the above:b I know your dilemma, been pounding some Red Ale because I want to get my Amber Bock bottled. Guess I could have worse problems

I used up all of my patience on my daughter, none left for the wine

What happens if you don't degas? Bombs? Reason I ask, I bottled a WE Shiraz after 2 months in secondary because I needed the carboy. I did not feel any fizz/bubbles in taste tests and it seemed pretty stable. If temps rise at all in my cellar (+10degrees F), could I have problems? Thanks!

No I didn't, this room is in our basement so I did rip out the insulation between the concrete basement walls and the closet. The closet that is closest to the basement wall has stayed at 61-62 degrees and the other closet up around 67-68. We'll see how much that rises as summer comes.

Hi Fcoulter - Attached are a couple pics of what I built. I made a two sided cabinet that I believe was 18" deep and 5' wide (two 2.5' wide closets). I figured I may want to control different temps at the same time for beer or wine. Each side is insulated with 1.5" R-Board and it was framed...

My Mezza Luna also went to a .992 We didn't sweeten at all and everyone thought it had pretty good taste and body. I'll be making this kit again.

Charles, that 19% is on top of the probably 5% alcohol the 2 gallons already had so near 21%. Also, you have 3 gallons in a bucket that is about 5.6%. I would blend the two again which would get you 8 gallons near 15% +/- after all fermentation was complete. That may be a little hot for what...

Can you put a small heater in the room to get the temp up into the 70's? I don't think you would have to worry about pasteurizing. Someone can correct me if I'm wrong but I believe when you sweeten and bottle carb, you pasteurize once you have the desired carbonation to kill off the yeast so...

I have been bulk aging a 20 minute boil Amber Bock kit for about a month and half now. I need to get drinking up before I have enough bottles to get this bottled. If I bulk age the beer for a few months, will I need to add more yeast back when I bottle carb it? Are there any additives I...

I am looking to bottle some hard cider tonight and have a questions on bottle carbing. I was going to add a couple frozen concentrates of apple juice prior to bottling to enhance the apple flavor. The concentrates say 27grams of sugar per serving and 6 servings per container. If you look for...

How long do you guys keep your siphon tubes? I use a clear 3/8" tube and I can tell it is starting to get a stain to it. It appears clean and I will run Star San through it prior to racking. I don't know if the staining contains any harmful organisms but would like to be safe. Thanks!

My two cents (which is about all I have)... I would bulk store it in a carboy for a few months or much more before you add too much sugar back to it. I've never made a pear wine so I may be off base but some of my wines seemed to take a while for the sweetness to come forward. The maple is...

OK - We flew back in from ConEx in Vegas early this morning, got home about 2:30am and left for work about 6am. Needless to say, I'm tired and after 5 long days/nights in Vegas, not feeling 100%. That made me laugh for 5 minutes, Thank you!

I've made about 10 batches of wine and typically will rack out of primary into a size smaller carboy, ie. if I made a 6 gallon batch of wine, I'll rack into a 5 gallon carboy and 1 gallon jug. Maybe a little bit will have to go into a 1/2 gallon jug. This way I have same wine available to top...

Oops, I thought it said March 14th.... Sounds like fun but a little too far for me, Enjoy!

Most people say gross when I tell them I have Green Tomato wine so now its just called the "GT Charddonnay". :D Anyway, I really like the flavor that it has and it is fairly smooth. However, it is also fairly thin. From primary, I racked it into secondary with American Medium Toast Oak and...

The Dragon Blood is an easy and early drinking recipe. To be honest though, I think doing a kit, such as a Vintner's Reserve, can't get too much easier. Everything is in the kit that you need. My first wine try (just 6 months ago) was the Mezza Luna Red and I thought that was good very early...

My guess is anytime you get into freezing an alcoholic spirit, you are probably getting into illegal territory. The re-fermenting of the liquid would be legal, but the freezing illegal. Just get a bottle of everclear and call her good.

Got the floor pretty much done this weekend and it turned out great. Still have to finish the base trim. false beams on ceiling, and lighting. The actual wine making room has taken a back seat to getting our basement liveable again. I was able to get a WE Shiraz and an Amber Bock going this...

I like to plow snow in sub-zero weather. Also, I had begun questioning my decision to install an outdoor wood stove when we built our house, but I guess cutting and splitting wood in sub zero weather is kind of fun... It's better than $5 a gallon propane if you can get any at all! It seems...