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thank you so much! So (to be really stupid here) the lower the number, the less the sugar, right? So it wanted me to be at 1.040-1.050 - and it was at 1.020, so I was "past" where I should have been? So the foaming and crazy belching is normal? I am SO looking forward to this wine.

I am so excited to be making this special wine - of course, I am a little nervous - want to make sure I am doing it right. So I pitch the yeast and wait a week (instructions say 3-5 days) and test the SG. the instructions say it should be 1.040-1.050 --- it was 1.020. So I figured let's...

http://www.finevinewines.com/Apple_Juice_Recipe.htm on this recipe, can you use Cider? or is that another recipe? thanks!!!

I need a new corkscrew (broken) - any suggestions for a favorite?

with kits, is the 6 better? 6.5 I may have a problem topping up, no?

silly question, I need 2 more carboys (too many going at one time now), do I get a 6, 6.5, Italian, etc, etc? Help! Please!

great input guys - I appreciate the tips. Question - I am making a Barolo and an Amarone - so what do I top off with? I know I should use a "similar" wine, but sheesh, I don't know if I can even find a Barolo here. Any ideas?

bulk aging (carboy as opposed to bottling, right?) will give me..... (new to this, sorry).

Just made my first Barolo. It is a MM All Juice Master's Edition - very psyched. Any tips or tricks? I am following the instructions to a T. Any tips?

I was looking for wine bottles just a few months ago - now I have a boat load. anyone needing wine bottles, I have access to a bunch - as in hundreds. email or Call me 859-319-5000

3 YEARS? WTH? I need something I can drink in a week! Wow, this is good Father's Day fodder here. I am forwarding this on to my wife. Also, I don't think it is a silly idea to go get a bottle of this or that from the Liquor Barn and see which I like - or simply make them all. Thanks...

OK, George talked me into getting out of the myopic Cab zone and into at least trying a Sangiovese - very nice. Not better than the MM Old Vines Cab he also recommended (wow - nice) Now I want an opinion or five of a Big, Fat Red to try. Barolo? Sangiovese? another big Cab? Lay some...

so is there an advantage - or is it just a cool toy, go make some more wine? :-)

So, can I use this for primary, then go to carboy? I am thinking it would not allow me to suck the sludge off the bottom of the primary as much. ideas...

http://lexington.craigslist.org/for/1175969914.html

my buddy just planted more - they do live here. I will forward to him. He is in Poland for a couple weeks, but will get back to you.

Chocolate Porter it is. I fermented it - and should have probably bottled after a week, but I was busy, so I let it in the primary fermentor for 2-3 weeks. then we bottled and put it in the cellar - not warm, but not cold. My beers usually carbonate in two weeks. We will see. GREAT tips...

I have been making beer for a few years now (not regularly, just a few batches a year) and I love it. Never had a bad batch. I just made this batch and it is flat - great taste and body, but flat as a flitter. Ideas? I make wine too - so I am keenly aware of not killing the yeast...

Also, you can get them with a lip around them - so they don't drip if you spill.

Here is what I use - and i actually have a few of these - Stainless Tables I use them outside for my BBQ, in the office for a table for printers, etc - and wine. they look cool in kitchens too. Now the 6 and 7 footers are listed as 1200 bucks - but I get them used at the Restaurant Supply...