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I use photo paper. The labels require a bit more glue to keep them stuck to the bottle, but they look beautiful.

Glad you like it! I let mine sit a while after sweetening and more sediment fell out (probably just all the cinnamon). So I racked it off, tasted and found it had lost most of the cinnamon flavor so I threw in a cinnamon stick and let it sit for another 2 weeks. Just bottled last weekend and...

I was assuming it was acidity but now I'm wondering if I was wrong. Since this was a quad berry pee, the only tannins should be from the initial addition in the skeeter pee recipe. This is definitely not the same as a young wine taste but I guess it could be bottle shock. Sounds like I just...

Anyone have any ideas, tips or suggestions?

Ok, something very strange is going on that I just can't explain. I made a batch of Tinkleberry Tropical (a type of quad berry skeeter) pitching the yeast on August 9th. After fermentation, stabilization, clearing and backsweetening to 1.006 I bottled it on September 2nd. It was tart but...

I tested the newest batch because it was SO much more tart than the last batch even though I used 30% less lemon. Obviously that's well beyond normal acid levels. I went ahead and put it in the spare fridge to cold stabilize without any other additions. I don't know if this will make a...

Yes you can use beer bottles. I do half of my batches in beer bottles as they make for great single serve portions. As for carbonation you have 2 options. Option 1 is to not degass. This will leave a little bit of fizz. If you are wanting full on carbonation then option 2 would be to not...

But would that change the acidity without the addition of anything else?

Finally got around to testing the acidity on this stuff after racking using my awesome new All In One Wine Pump. It was .8% tartaric (5.12ppt Sulfuric). That's REALLY acidic. No wonder I always feel like this stuff has a bite to it. From my understanding it should be around .65 Tartaric (4.2...

Well, if you like concord then go for a concord wine from concentrate. Doesn't have to be Welch's (more expensive). You could use store brand grape juice concentrate. That's a hit around my house.

I used the correct amounts of ingredients per the recipe although I guess I did use 16 lbs of strawberries per batch (32 total) since I used frozen 4 lb bags. So I guess the extra 2 lbs contributed a bit of volume. The cocoa powder I used was Hershey's Natural Unsweetened Cocoa. As for the...

For anyone interested, I made a double batch of this and just racked to secondary carboys. It's around 9 gallons total right now. Below is a pic, looks like chocolate milk.

+1 to apple cider. You can use juice or concentrate. Not too expensive and is a perfect fall/holiday drink.

All it needs is a little yeast. There's more than enough sugar available to raise the ABV. :)

I looked for that before I posted the pic and these don't have recycle codes on them. They say they were made in Canada so maybe they don't have the same requirements as the US?

Ok great, thanks for the info! Then they do sound like Better Bottles and that just made my day as now I have more space for my next 2 batches! I can clean by just soaking with easyclean and I just bought an All In One Wine Pump that I'll use for degassing while transferring into glass...

I picked up these 2 carboys from a guy on craiglist for $5 each but I'm not exactly sure how to use them. Do you think they are the equivalent of a Better Bottle and can be used as a secondary for clearing? Do you think they could be used for aging (a few months, not years)?

Yep, use whatever yeast you want.

Recipe in the link below: http://www.winemakingtalk.com/forum/f5/true-beginner-33132/

WHOA! That must taste like syrup...lol. To answer your question, yes that was too much sugar. Wait as long as you can to sweeten because the young wine taste encourages you to oversweeten. Basically it takes a lot of sugar to overcome the harsh characteristics that wine has early on. By...