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Find a simple recipe for something that you think you might like, the mead you tried for example, and post it here. Check the recipe section of this and other wine making sites...jackkellerdotnet is a good one. Maybe someone here can advise you on the steps to take, or offer other...

I'm still a newbie myself, but everything I've read indicates that bulk aging (six to twelve months) is more desirable than bottle aging, but the aging/conditioning process does continue even when in the bottle. For a lot of people, it is the need to start another batch with the fermentor...

Split the batch between two containers! Use a pot from the kitchen until you can get something more suitable. Or, at least put the bucket in a tub, tray, or something, to contain the spills/mess. Good luck, oxeye

Welcome, thomson2008 - Are you intending to start with a kit, or with fresh fruit? oxeye

Hmmm...I guess it's gonna take a vet with more experience than I to offer anything useful. I was thinking of acid blend, but I see you've already got that. I can only see two things that seem questionable to me, and they both don't really have an impact here. The first would be doubling...

keithusf, Sorry for the delay in responding. You did exactly right by airlocking the juice ASAP! You are going to need to do some reading...more than just recipes. Every wine maker needs a good understanding of the basics. The reason your original recipe conflicts with other recipes...

What size is the jug/bucket/etc. that your gallon of juice is in, and is it glass, plastic, or metal? How much headspace (air) is between the top of the juice and the bottom of the drilled stopper (bung) holding the airlock? What kind of yeast did you pitch? What temperature is the room...

You haven't given enough information to get any advice! Are you making wine from fresh fruit or from a kit or from a recipe or what! What kind of yeast did you use? What is the recipe? Have you followed it to the letter, or have you modified it a little bit, or a lot? Do you have...

Me thinks Nathan is underage and is simply working with what his lunch money will provide him with. Aren't you Nathan?! Does your mother know what you've been up to, Nathan? oxeye

You can dilute the juice down to 1.085 or so, where the juice from vine ripened grapes normally test. If you use just water, the peach taste will be weakened, but the ABV will still be plenty high (for me that is... only you can say what is plenty for you). If you use a bottled, or frozen...

Hey...if you like the results you are getting, then that's all that really matters, isn't it! BTW - 8 tsps. of acid blend seems a little excessive, as does the 2 tsps. of pectic enzyme for a juice based wine with no pulp to work on. oxeye

Hey, Chiefman - Are you new to this hobby, or a seasoned vet? oxeye

Hey, hayfire - Welcome to the forum! Yes, it should get even better as the months go by. Patience is hard to come by sometimes, especially when it tastes good even when it's young! Wow...90 miles to your LOCAL!?! Home Brew Store!!! I guess everything IS relative, Huh! What did...

Hey, Bubba - Is this a project which you intend to start, or do you have a batch underway as I speak? oxeye

Hi, Tim - Welcome to the forum! Have you got anything in a primary right now? oxeye

Hi, brewstudent - Welcome to the forum! I'm pretty much a newbie myself! Now that I've gotten a few batches of hard cider and other things under my belt, I'm intending to add beer next. If you have been doing beer already, then you already have most everything you need to make a...

Hi, DRP - Welcome to the forum! Things are a little slow around here most of the time, so a little patience helps a lot when looking for a response. The scuppernong wine sounds great. Find yourself a recipe, if you haven't already, and start a log, recording every little step that...

Hi, kpsledge - Welcome to the forum! Your batch of wine is in excellent condition! Certain phases of the wine making process offer much flexibility. This phase is one of them. The reason that you see very little airlock activity is that the wine's fermentation is almost, or...

Ahhh... The options narrow considerably! There must be a crack in the racking cane itself. Rinse the cane off, put your thumb over one end, fill it with water, and blow on the other end. I'll bet that water will start spurting out from somewhere along the middle! oxeye

Hmm... Somebody has been putting out some flaky info as to the proper hose diameters for racking canes. I've read somewhere, I can't remember where though, that the large racking canes used 7/16 inch ID hoses, and the small racking canes used 5/16 inch ID hoses. This is false! I just...