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it was still fermenting was trying for a low abv and sweet cider

i recently made a 1 gallon batch of apple cider it was thtough fermenting and abv was about 7% added sorbate and campden tab back sweeten with frozen apple concentrater and put screw on top on it about 4 maybe 5 days later it exploded. now im a firm beleiver of keeping things under airlock device .

:? i normally can drink 15 to 24 beers with no problem the next day, or a couple of bottels of commercial wine and still no problem, but last night i had one of my bottles of blackberry at 12.5% and it really was good while i was bottleing my muscadine wine which is 13.3% i had about a half of...

happy thanksgiving yall.:thg dont eat to much. I know i will

nice label

im no expert but i think the difference in hard cider and wine is that wine is like 9 or 10 % alcholhol or higer and cider is 8% or less. Ive been told it is better to ferment on the juice rather than the pulp, but i made a batch on pulp and had to add water but am having a hard time clearing...

water every time, so far no troubles. knock on wood!

thanks for all the advice, i guess i will stick with the recipie exactly then and see if i like mead. i guess i will save my ale yeast for some afplewine.

im planning to make my first batch of mead,ill be using Joe Mattioli's Ancient Orange Mead recipie. should i use the fleishmans yeast as recomended in the recipe or should i use an ale yeast? i have both and am not sure which one i should use. any advice would be very appreciative. thanks Bryan

i just bought a Portugese Double Lever Corker and i love it, i had no problems at all just a little dimpple in the corks, but that dosent bother me.

I wish I could find some frozen ao fresh elderberries, Where did you get them at? I bet the blackberies and elderberries would make a good combination, like to know how it turns out.

ive never used any nutreint in any of my wines, guy at hbs said i didnt really need it it just made fermentation faster. was he wrong, should i be worried?If I dont get smell will I be allright?

I started my next batch of wine yesterday, muscudine and peaches. i used the juice only from 18 lbs of muscadines 5 lbs of very ripe peaches.10 lbs of sugar 3 gallons of water 2 tsp of pectic enzymes and 4 tsp of acid blend. og was 1.102 and must was really tasty of peaches. I pitched premeir...

couldnt you push some co2 in a carboy filled with wine with a hose going in the wine and a vent coming out such as a rubber cap with 2 holes in it and acheive same affect? just wondering.

Thanks for all the advice, I decided to go with the handheld corker that Luc uses. I wont be bottleing more than 25 bottles at a time so if Luc can do it I think I can too. I picked one up today at a home brew shop thats about 30 min away for about 22 dollars and some number 9s. I think I will...

Ive got my bottles and have my wine but i need corks and corker. My question is which corks do i need for ageing two years or more and which corker do i need? I leaning towards a hand corker rather than a floor model because of price. and where can I get one online at? Thanks Bryan

This is me and my wife about two years ago.

welcome to the site . alot of great people here with alot of good advice.

i dont know how high it is i justb asumed. i guess ill need to check it some how. thanks Bryan

I was planning on ageing my wine in my crawl space, thats where all my secondarys are. the temp is pretty cool down there year round but im assuming the humidity level is pretty high, can and how will this affect my wine. thanks in advance Bryan