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I just sampled a Bourbon Oaked Trinity red that I added heavy toasted oak cubed soaked in 101 Wild Turkey.... too much going in the bottle. The other night we tried it again at one year it was very good! I hope some lasts for a few more years. I've added instant coffee, peach puree, and any...

I got the biggest quality advances using a Inkbird and an ice chest....both in beers and wines. Temp control in the yeasts happy zone is great. Then drop the temp to 33 and cold crash for clear beer and wines.... Just an added bonus. but the real bonus is more flexibility in use of the...

got a couple of fives and sixes, a couple of 1 gallon, and might part with a 3 gallon trade for wine or ??? In Bandera, the town not the road

Joe.... I figure you are in the know, what are the cheap wine kits now days? Amazon Fontana are no longer Prime free shipping so they are up around 80 bucks from 42 now :( I've made the Nebiolo twice, good choice, used your tweaks and made it better.

I got too much stuff.... buckets bottles carboys brushes brew pots hand corkers CO2 gear... All decent gear, used Craigslist stuff Just looking to thin out some stuff. If you need any thing or are just starting out, let me know if I can help I need the space more than money! Pick up or meet some...

I did this way overshot the SG and it was a terrible Cab....but was also real good sweet red table wine.

I would pull the form and give a taste....if it's good thank Grandad. If it's not so good, I would see about making vinegar out of it... Just because Grandad made it! I hope it's

Don't you mean fell down on MD20/20

Love Myers Dark Rum....never thought of it a beer! I'm kinda ham fisted....if a little is good i tend to do a lot. How to start? Like a pint? Thanks!

I make a Dollar Store Tea Wine. Part of my Cheapass Winery Series, comes in about 40 cents a bottle. boil a whole box of cheap tea bags and let cool over night. I like to use a simple sugar and water to 5 gallons and 1.07ish with ec1118 just because I have a bunch of it. makes a drinkable...

I've done ground coffee brewed coffee and instant....instant granules added directly to secondary i found to be easiest and easiest to adjust to taste. Go slow with small additions. I like a bit in my porters and touch in my bocks.

I've made several Affelwines and they all taste nasty for at least a year and then they become a nice white wine with little to no apple flavor. Time is part of your problem you are not using enough of it.... Time is a fabulous ingredient. I also suspect you don't really like dry...

Bentonite can also help preserver the color in red wines, I've been told. If it is in the kit for primary fermentation I use it. After primary, I have to prefer time and gravity to clear my wines. i also add yeast nutrients to my batches also... so like of nitrogen is not a problem.

I quickly gave up using capsules on my wine bottles. They are just like sexy lingerie. They look great and really dress things up, but really just get in the way and can caught in your teeth if you're not careful.:i

I often use dried elderberries and I think it does add to the flavor/complexity of my reds. How? Can't really say because I honestly don't even know what elderberries taste like...have never seen fresh elderberries in South Texas! I make the cheap Fontana Malbec kit pretty regularly. One batch...

My neighbor lady friend also makes wine and has always gone by the instructions. I have always tweaked, thanks to Joe. She told my wines always had a little something that hers was missing....even doing the same kits. She was doing a Chadonnay and I told her about the half grapefruit of zest...

The WE bentonite in the new kits is different IMO and I experienced the same difficulties. Mine just wanted to turn into a firm clay..... I used a whisk and beat the daylights out of it... Still clumpy. Third new style kit, and same issue on the first too. They made good wine, so I'm not worried...

I add oak chips at primary.....sometimes at secondary. Finally at primary and i like spirals because they drop.into the carboy. I tie on using fishing line and weigh it done with a SS teaspoon. Check it every week...slightly over oak and the pull the line,spiral, and spoon....keep in bulk aging

I brewed a high ABV Bock with pecan, COFFEE, and coconut...it was one ingredient too far and muddled mess on the taste buds. Stuffed into a closet. Three years later, it is one the best beers I have ever drank and so says all who get a taste. I suspect most beers would benefit from...

McJeff..... Has the bright idea Except.....get a bigger freezerfreezer, you will glad you did. You get more buckets or carboys in there Still useable as a freezer or refrigerator or beer box or curing sausage..... Makes you wonder why they aren't built this way