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Hi again, EnhancedGrape - Hmmm, you must be outside the USA, using all of these metric sizes!! I have no idea how grams convert to liters, or mL's, so if you have already topped off once, unless you have a pretty good sized air space below the neck, I would just leave it like it is. If...

Hi japosc - You seem to be in a position comparable to a prison inmate. As in...craving a little taste of something nice every once in a while, but only having the resources of a kitchen pantry to work with...heh, heh, heh! Usually, making anything this way results in something called...

Hi Enchanted Grape - I have no experience with rice wine per se, but knowing the original SG (specific gravity) of your must would be useful. Most country wines (wines made from fruit other than grapes) need to have sugar added when water is added to top off. If your recipe isn't very...

I'm a newbie too, but as far as the average house goes, there is not really one ideal place to have it all. Unless you have a cool - mid-60's F- year around, dark basement w/exhaust fan for fermenting, and with lots of shelves and cabinet/drawer space, plus it's own kitchen with a - sink...

Thanks Ahh...Luc - What a walking library of information you are! Thanks for your advice and the link! The air lock on my little one gallon batch of hard apple cider is now 'pooking' away about once every 7 or 8 seconds, or so. I warmed part of the juice and added a heaping cup of...

Most yeast manufacturers say that a 5 gram packet of dry yeast is for 1 to 5 gallons of must. I once used a packet of yeast divided into forths for 4 different gallon jug batches, and got perfect results. The whole 5 gram packet is not too much for one gallon! But, once you open the...

My GF always picks me up several gallons of apple cider whenever she catches it on sale. While doing my prep routine for a fresh batch of hard cider, I discovered that a couple of the gallons contain Potassium Sorbate as a preservative. It was purchased several weeks ago, and now she can't...

Of all the books and threads I've read, I've yet to see any concern expressed about carrying the lees from one container over to the next container while syphoning. For instance, if I want to re-pitch on the same cake, how wet (how much of the original wine) should the bottom be? When the...

cpfan - I posted a reply here earlier today, yet it has still not been posted! A window did pop up to tell me that my message would be posted once it had been approved by a moderator. Is this standard procedure on this board, or am I just special? oxeye P.S. - It didn't happen...

Yeah! Man, who would've ever thought, huh? I just threw that thought out as a HOOT! I guess the hoot's on me. Incidently, FWIW, I've got a patch of fresh garlic, about the size of a bath tub, that grows year around. Just take a bulb of garlic and separate it into cloves. Then plant...

Thanks cpfan - I've spent much time at keller's site, but I missed that part! I think that you are exactly right, too, about the marinade aspect! I guess that I'd better go back there and sift through all of those recipes. Who knows, I might even find a recipe for garlic wine. Heh...

K324 - Would you consider posting the recipe, as well as a little background on the tortured soul who concieved such, for this onion wine of yours? Sounds very interesting! oxeye

Kool Aide - Does you mother know what you're trying to do? You'd better find yourself a better class of friends to hang out with! Because if you don't, before long, the house you'll be living in won't have a closet for you to hide your milk jug hooch in. The only people who brew...