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Yeast starter for 5-6 gallon: In a mason jar or measuring cup add-1 cups warm water 80-90F 2 pinch citric acid 1/2 tsp nutrient 2 Tbls sugar dissolved in the water Wine Yeast Yeast starter for 1-3 gallons: In a mason jar or measuring cup add- 2/3 cup warm water 80-90 F pinch citric acid 1/4 tsp...

Might have to do Juggage Bib bag

Google Juggage on Amazon, I tried to copy and paste link but couldn't. This might work.

I had someone send me an address within a couple hours of posting that. I tried mead twice and threw both of them out, maybe you will have better luck.

As long as it is still moving I think slower is better, I have an apple in the primary now that has gone from 1.080 to 1.055 in 2 days.

And I have an address, thanks for reading.

I made this offer a few days ago to one of our members and he never responded. I have a copy of Ken Schramm's "The Complete Meadmaker" that I do not need. I will mail free to the first person to Pm me an address to send it to.

I got this one off Jack Keller's site a few years ago: APPLE JUICE WINE This recipe uses fresh apple juice. Read the label before buying fresh juice, as some is heavily preserved and unsuitable for making wine as the yeast will not persevere. I buy my juice at a health food store and it is...

Joe I am surprised, not in a good or bad way, just surprised that you only drink a couple of bottles a year.

Yeah there is not much about bourbon I don't know, my bunker pics are attached. My point was to those making and selling a product what you call it is important.

Personally I don't have a problem calling whatever you want because I only make it to drink myself or give away. If I were a commercial producer I would want to defend what it's called and what is in it. Just like the bourbon industry protects what you can call bourbon if it is not at least 51%...

I am not a snob by any means but he may be right in a sense. Once you open the door that wine can be anything other than grapes then where do you draw the line? Fermented honey could be wine, fermented corn mash could be wine. I think we just choose to call fermented fruit wine like we call...

I started out making 1 gallon batches but soon learned it was just as much effort as making a larger batch so I don't make anything under 3 gallons now.

I usually drink 1 glass when I get in from work. Just a warm up for the bourbon I have later in the evening.

I am not a chemist but I have read that distilled water may actually be lacking in some of the trace elements that are good for wine making. I use bottled water that I buy in gallon jugs. I would use my deep well water but it actually has a lot of iron in it.

Agreed, I use 131 and move the decimal point to the right spot.

Hopefully this post, this yeast starter has never failed me.

I would get a good yeast starter going and add that.

It is usually helpful to show the SG out to the third decimal then there is little doubt whether it is 1.020 or 1.002.

I have to rack 6 gallons of pinot noir, two 3 gallon coffee ports, and 5 gallons of Dragon Blood this weekend. I can't imagine doing that without my AIO. I have been using mine for 5 years now and it is excellent.