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The very first time I got extremely drunk was in 1977 at a new years eve party, I was 14, it was organised by my then sister of my mother, I was placed serving beer on the bar (although I was taking sly sips) it was through drinking beet root wine which my then uncle had made, that I got totally...

I tend to agree with the other posters, although, I haven't worked out the exact figures, as, ceeaton has, also, I tend to agree with norcal, in that you will end up with a very strong alcohol content, which is basically very sweet, this used to be fairly common practice, I have some vintage...

being honest I was given the microscope and was merely thinking of stuff to look at, online I found a site, with lists of stuff found in commercial wineries, including pictures, so, basically that's what I did, I was curious (and a bit bored) about the organisms in my wine. The main reason I was...

Thinking outside the box :- Encouraging malolactic, using the following methods, predominantly for red wines. For me personally I tend to swirl my tubes around, so as to dry them (ie) spin them, so the fluid flies out, this avoids trapped water etc, then leave them on the draining board a...

for me personally I tend to swirl my tubes around, so as to dry them (ie) spin them, so the fluid flies out, this avoids trapped water etc, then leave them on the draining board a few days, so, as to ensure there is no trapped water etc, then when im sure they are completely dry I place them in...

I love blending my own wines and if I make one a bit off, tend to keep them and blend them with suitable wines.

Have a great new year everyone.

@ceeaton ive previously used one teabag per gallon to add tannin to wine, leaving it for about 3 to 5 days only, before taking back out. Also, don't forget a whole industry is based around fermented apple and in recent years its ability to blend, well, usually at around 20 to 33 % of other...

@ txlbbguy I tend to use similar ratios to dralarms in most of my brewing from concentrates, adding a bit more if i want some extra body and don't very often get a wine I dislike, I think its a good rule of thumb ratio. Another good guide, roughly, one litre of juice is equivalent to 6 lbs...

be careful if you need to use excessive force in case the neck breaks, resulting in injury, but I recon you should be ok, I used to cork bottles by pushing onto a wall, using a tapered cork, without any corker at all, to be honest, I used to soak the corks for few hours, in water, to make sure...

raspberry or blue berry in small amounts can improve flavours, as a subtle flavour, and as ive just discovered so can a few halves of pistachio nut shells, per gallon, which seem to add a slight sweetness, which persists, also, a few tiny pieces of red or green peppers, slivers only, per...

well quite by chance, ive been experimenting with blueberry flavour im in the uk btw so they are quite scarce, so, anyway, I was sat in my neighbours, the other month, who just happened to have an empty bowl full of pistachio nut shells, I had been experimenting with blueberry flavour as an f...

well quite by chance, ive been experimenting with blueberry flavour im in the uk btw so they are quite scarce, so, anyway, I was sat in my neighbours, the other month, who just happened to have an empty bowl full of pistachio nut shells, I had been experimenting with blueberry flavour as an f...

a very intriguing ferment to be sure. I might have a play with this idea and get back here if I figure anything out. @Hellnar I suspect the curds and whey have separated the solid part has left the vessel via the airlock leaving the liquid part behind.

As a rule I find it best to leave until there is no bubbles, some wines take longer to reach that stage, it all depends on what you are fermenting and how much/many slow acting sugars are present in the fruit, there are no hard and fast rules, generally I find about 8 weeks, by this time, most...

Hello from the costa del Mersey (Liverpool) ;-)

This tip has always worked for me personally, take heat shrink bottle top, cut to the appropriate size, u may not want to cover the cork top, as, it may be a screw top, place in the correct position, hold over a kettle, hold down the cut off on the kettle, so that it doesn't click off, turn the...

without reading what the other peeps have said a dried yeast comes as a dry powder, yeast comes in several forms, the most active is in the form of a liquid, which is very readily added and very active the down side is, that as it is already liquid its shelf life is very short as because it is...

Basically if you are using roar fruit or vegetable, a lot of recipies stipulate campden tablets, or similar, these are added to kill living organisms (ie) wild yeasts and wild organisms, the active ingredient, from the tablet, evaporates off over the next 24 hours or so, by which time you can...

I live in the uk, blue berries over here are about one pound to one pound fifty for 300 grams or about 5 to 7.5 dollars per kilo gram, as such I tend to use them to add trace flavours and colours, personally ive found they work very well at adding trace flavours and colour even in small amounts...