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Hand corker

I've read a lot of negative info on plastic plunger type hand corkers and I think most people really don't like them......
8 comments posted 21yrs
posted by tripkings
8 comments posted 21yrs posted by tripkings

Welches Grape Juice

Dumb question....., but hey, I gotta ask. Has anyone made a batch of red wine using store bought grape juice (with no p...
13 comments posted 21yrs
posted by n5odj
13 comments posted 21yrs posted by n5odj

What does yeast do to Pectic enzyme?

I notice there is a time allowed for pectic enzyme to work before adding yeast normally 12-24 hours. What happens when...
2 comments posted 21yrs
posted by tripkings
2 comments posted 21yrs posted by tripkings

Plastic demijohn

Since I can't find glass demijohns for sale on the net, I wondered if the plastic kind are considered as good? Can anybo...
4 comments posted 21yrs
posted by mallowkat
4 comments posted 21yrs posted by mallowkat

Newbie Equipment Question

Hello, I've been lurking within the group for awhile, and have learned a lot. I'm ready to start making some gallon jug...
1 comments posted 21yrs
posted by vwaldoguy_nospam
1 comments posted 21yrs posted by vwaldoguy_nospam

I need a beginners book...

Can anyone recommend a nice up to date book for beginners? I bought one called the joy of winemaking but its American an...
4 comments posted 21yrs
posted by mallowkat
4 comments posted 21yrs posted by mallowkat

wine to long in primary

I started a wine a month ago but got really busy and forgot about it. I got married in may, so with the marriage and ho...
10 comments posted 21yrs
posted by djones
10 comments posted 21yrs posted by djones

Welch's grape juice wine with sulfites

The prior thread about this is no longer on my news server, and I haven't found a site with an archive* yet; sorry for...
3 comments posted 21yrs
posted by rockobonaparte
3 comments posted 21yrs posted by rockobonaparte

Elderflower pong!

I've started making my elderflower wine today and it doesn't half pong. I'm very surprised at the strength of the smell....
2 comments posted 21yrs
posted by mallowkat
2 comments posted 21yrs posted by mallowkat

Fermentation question

If a wine ferments dry to .992 and I wanted to sweeten it up a bit but for whatever reason did not sorbate to prevent r...
8 comments posted 21yrs
posted by tripkings
8 comments posted 21yrs posted by tripkings

Enhancing a wine's aroma or bouquet?

After 5 years of amateur winemaking, I've gotten to the point where my wines are virtually all "passable", with an occa...
10 comments posted 21yrs
posted by lg1111
10 comments posted 21yrs posted by lg1111

GMO Yeast

Has anyone experimented with GMO yeast?
2 comments posted 21yrs
posted by jkr
2 comments posted 21yrs posted by jkr

Primary container?

I'm just about to start making my first batch of wine. Is it okay to put the flowers etc in a bucket sealed in a plastic...
12 comments posted 21yrs
posted by mallowkat
12 comments posted 21yrs posted by mallowkat

Newbie Question

Hello All, I have recently tried making my own wine, within the last few months after purchasing equipment from local s...
7 comments posted 21yrs
posted by badb0ys
7 comments posted 21yrs posted by badb0ys

Pectic Enzyme

What does pectic enzyme do and how come my Rhubarb recipe does not call for it. Thanks Moe
4 comments posted 21yrs
posted by mhamling
4 comments posted 21yrs posted by mhamling