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Yeah, I had a bottle of a nice port the other day and when I thought about it I decided spending 40$ on one bottle was a little stupid... Now the next question... To fortify or not to fortify? And if you do fortify how do you deal with storage space. I have two 6 gallon better bottles and at...

Well, wish me luck I gues... I already added the yeast. There was 15 oz. of lemon juice in there. I did not add the tannins, do you think I should do that when i get home later?

How long are you guys aging these? I am thinking about ordering a double batch.

Well, I inverted the sugar and the OG was 1.075 without any lemon juice. I am going to add 82 oz. of lemon juice and 32 oz. of pomegranate juice when I kill the yeast and backsweeen.

I ordered the Australian Shiraz and I was told that it is a good one from a few people. I can't wait to see for myself.

With all the problems of fermenting with the lemon juice, I have wondered this. Why not just add lemon juice at the end of fermentation? Wouldn't it still give the same flavor?

So then do you suggest back sweetening with more sugar? If so, do you think you would also need more lemon juice? I was actually thinking of adding 48 oz. of pure pomegranate juice after killing off the yeast.

I am interested to hear what those of you who made pee with higher ABV have thought of the final product. I am considering making one up to 15-16%, but I do not want to do so if it will have a hot alcohol taste. I do not like burning alcoholic tastes.

Great to hear I picked a good kit! I just started working with beer, wine, and cheese at work and I am having to play catch up on my wine knowledge. I have an advanced knowledge of the beer, but I just started drinking wines. I like all the Bota Box wines I have tried and I like most rieslings I...

I actually ended up going with something completely different. I ordered the Cru Select Australian Shiraz. I will probably do the White Zin next. I do not know a whole lot about wine... Are white zinfandels normally cheaper wines?

I am getting ready to buy my first kit. My fiancee's mom doesn't drink my beer, so I want to make something she will enjoy and all I have ever seen her drink is White Zin. Anyone know if this Cellar Classic is a good one?

I made Skeeter Pee once with Montrachet yeast and enjoyed it. I ordered more Montrachet to make Apfelwein and skeeter pee, but brewmasterswarehouse was out, so they asked if they could replace it with champagne yeast so I figured I would give it a try. Now I have 5 gallons of apple juice...

1056 is a very strong ale yeast. I have had it go to 14% ABV and with cane sugar being 100% fermentable, it should go dry.

My friend is making another batch of SP. He has a yeast cake from an India Pale Ale that he wants to use. I told him that I didn't see a reason not to use it except for the possibility of getting some hops flavor, but I don't think that will actually happen. It is a clean ale yeast (Wyeast 1056...

Thanks Lon, this is great stuff!

I have never heard of this before (I usually just brew beer and force carbonate). What is the advantage to doing it this way instead of boiling the sugar?

Oh! Yeah, I was going to backsweeten the same way that home brewers bottle condition beer... I was going to boil the sugar and put it in a bucket, then rack the skeeter pee into the bucket and bottle from that bucket.

Normally I would agree with you, but I do not think it is possible to get any clearer. I would normally let it sit anyways, but my fiancee's parents are coming to town this weekend and I have home brew for her dad, but it would be nice if I could give her mom some of this.

I racked my skeeter pee yesterday, added the sorbate, metabisulfite, and sparkaloid. Today, it looks like it is already clear. I am going to let it keep sitting, but I am thinking that I might go ahead and backsweeten and bottle on Friday. Has anyone else ever had theirs clear this fast? I used...

If you make a starter, I am sure you could use less packets. I was in a hurry and I wanted to pitch plenty of yeast. What matters is how many yeast cells you have. If you make a good starter, you can probably get it to ferment faster. When I get back from my summer tour in august, i will use a...