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Thanks Kevin for all your input. I've referred to your sticky many times to review your notes on yeast. You and several others have been very generous (sp?) with your input on cidermaking. Thanks again for all the help!!

All my family roots are in the south so beans and savory, not sweet, cornbread is part of my comfort food. Pinto beans cooked with ham hocks served with raw onion or some sort of chow chow. And for breakfast the next morning, crumble that cornbread in your bowl and cover with buttermilk. OH...

Hi Kimberly Floor corker is the way to go as the budget allows for it. Try to get corks recessed just a little. If you're using short corks, then they are beveled on the ends, then protruding from the bottle, you're not getting the longest lasting seal. Good luck!!

Good Morning, Scott Any chance of sharing the recipe and process? I'm thinking fruit wines smooth out after a year of aging. The Dr. is on the right track with racking but a few more specifics may get a little more input! Good luck!

Welcome Cruckin! You indeed found a great site. Post some pix of that mancave when you get going on it!

Hey, thats funny! And it sounds like my kind of place! Besides, I spend more money when I'm two sips into a flask!

Thanks Cville and Edcculus. I'm looking forward to some fresh juice to get some more cider and apfelwein in the pipeline!

Good Morning All! I'm just over the hill from Asheville, N.C. Any of you guys have suggestions where I could find fresh juice for cidermaking?

Hang in there, ciderboy!! Don't let the LHBS spoil your fun. Ive just bottled my second cider and can't wait to start another with some fresh juice from the Carolina's in the fall. There is a lot of info on here, but you will soon recognize the handful who offer positive, knowledgable info...

Yes, BeerJorge, but it's a dry heat, right? Don't you love it when peoplw say that? And welcome Wachy. You found a great forum.

Hi Homer These kits do make a tasty beverage. No aging required, just bottle and serve cold! You are right, the ladies have really liked the ones I've made i think 'cause they are so sweet. The apple reisling, peach chard. and the blackberry cab. have all been hits. I keep some on hand...

Hope you got your drain cleared! Bleach is a waste of time. Drain cleaners are high ph alkaline products. They dissolve hair and grease. Root it out best you can and use a lye or heavy duty alkaline. I'm not a plumber, just deal with a lot of grease and hair in our laundry plant. Hope this...

We call that Moonshine Cherries here in East Tn.!!

Welcome from the Gatlinburg/Sevierville area! Where the heck is Thompsons Station?

Complete! I use a high end commercial and add cooked brown rice and supplements. We're the parents of a 10yr. old Jack Russell "Lucy". Our office staff calls her Luci-fer however!

Good Morning Guys, I have a batch going now that is Motts Natural that I added brown sugar and honey to. Started out very cloudy, but is now pristine clear and a beautiful bronze color. It's 6 mos. old and has been racked twice. Like was said before, maybe not long enough in...

Welcome to HBT!!

Welcome fellow Tennessean!!

Welcome from Tn. I'm from the Ocala area and spent New Years in the Tampa/Land o Lakes area. You found a great forum.

Myself being a complete beginner, I can agree that we drank our first kit way too early. A pinot grigio that should age 3 - 6 mos. At 3 mos I only had 1 bottle left and it was just beginning to taste like wine. I think good, high end kits are a great way to get your feet wet. The lesson I...