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:) Funny. I plan on bringing these out towards the end of the party when everyone is well into their drunkenness. WSG

Allie, because some process chocolates have oils (that emulsifier) which I think you don't want in your wine, there are ways to get around it. I was searching on a homebrew site and some folks had interesting techniques to extract the chocolate and leave behind the oil solid. I'm adding the...

And the bonehead Award of the year... Goes to me!!!! Sure it was spur of the moment but I was already stabilizing my passion wine so why not go ahead and bottle that braggot. I have plenty of bottles and a capper and I have the time. Sure I was short a pair of hands but slow and steady and...

You know I never think about asking when I'm right there in the store. I should just give them a call. Yeah you do add corn sugar and I think it does use the CO2 for dispensing. I'm really just trying to justify buying the TAD to put in the fridge, especially since I just rounded out what I...

Nope nothing cheap or fake to will make it's way into my wine...well not always. An F-pac of raspberries instead of daiquiri mix, ok that sounds good. I've found a few places online that sell liquid chocolate extract. Which do you prefer, wade, your own or the kit? WSG

Allie, So you're going to try and make a chocolate raspberry port from scratch and you bought the chocolate raspberry port kit, as well? I thought about doing the same thing if only to see how well I can follow Wade's instructions. The kit only makes about 3 gallons. I think it's the...

Wade-Question about a substitution for your port OK So we know that we can use fewer raspberries than strawberries. My questions iare: What purpose does the daiquiri mix serve? If I choose to use a different fruit, like raspberry, but there is no raspberry daiquiri mix, should I go ahead and...

Yeah, like she won't see that coming from a mile away!:h I suppose it beats the ties, or socks that we always got my dad. WSG

NIce. I was considering taking the shelves out of the fridge in my kitchen, since it only houses eggs, butter, soy milk, leftovers and yeast. Fortunately (or unfortunately, depending on who you ask) I was talked out of it. Something about me "going overboard and needing to be stopped for my own...

Allie, Midwest has it for 99.95 and I've seen it some place else for as high as 125.00. As a rule I want to get into the habit of buying spendy kits but I do like them because they are practically idiot-proof. Wade, I'm going to try your version of the chocolate strawberry port (but with...

Ceegar, Others more knowledgable will chime in here but from my experience so far and with the reading I've done, Honey takes a long time to ferment. racking into a new container has sometimes helped. And recently I learned that a lack of movement in the airlock does not mean that...

Ceegar, I have a floor corker and it does not leave any dents or marks of any kind. Plus I like being able to recork a bottle of wine I've already opened, especially when I've tore the old one all to heck after opening it. It's definitely worth the investment in my opinion. WSG

Surprise of the day: Muscat is a white wine grape. Well if there are red varieties they didn't throw those into the batch that went into the can I got. I opened up the 2 cans of this Muscat concentrate and was a little surprised to see the color was a a golden raisin color. I imagined a deep...

This kit turned out much better than I expected. I ended up with abotu 26 bottles but two of those were those really big wine bottles. I was able to use all recycled bottles so I haven't had to add the expense of buying new bottles for wine. i can't wait to try different kits, Wine Expert fits...

Adding bentonite or other fining agents to mead Has anyone had experience (good or bad) with adding a fining agent to their mead to help it clear. The sack mead I have going has fermented to dry and there's hardly any sediment on the bottom and it looks cloudy. I think it might be the nature of...

Update: Damn thing won't ferment to dry :) So I checked on the braggot today thinking if the SG had dropped significantly then I would go ahead and prime, bottle, then cap a gallon. I know it's still fermenting because there's tiny bubbles coming up and the brix is at 14. I didn't add any yeast...