I posted this at the other board but though I should post it a gain over here.

I got my E.C. Kraus catalog in today's mail. What's the miniumum in supplies I'd need if I was only planning on making one batch this year? Of course I saw a book I wanted (I ALWAYS see a book I just have to have!!) "Making Wild Wines & Meads". Looks like a good one!

-- Bren (wayoutfarm@skybest.com), April 11, 2002

Answers

Yeast (red pasteur tolerates the alcohol better), yeast nutrient, yeast energizer, pectic enzyme, campden tablets, jug, drilled stopper and bubbler airlock. These are the basic supplies to use when converting fruit to wine and minimizing spoilage of the must. Hosehold bleach or salt and lots of water is sufficient for sterilizing.

-- Jay Blair in N. AL (jayblair678@yahoo.com), April 11, 2002.

We are attempting to make mead. My dear wife is the wine maker in this house and she says it is somewhat frustrating. I'm looking forward to the end result as I have only read of mead. Do you have first hand knowledge of mead ? Of all the wines my wife has produced I am very partial to blackberry. It is just brings a glow over me that leaves me satisfied and content.

On your question--I think all you need is a five gallon bucket, several 1 gallon glass jars, balloons, yeast, pectin, and suger. You can buy a syphon later for racking your wine. Have fun !

-- Joel Rosen (JoelnBecky@webtv.net), April 14, 2002.

Joel,

When I used balloons as a gas lock, I found it isolated the wine better by putting a piece of scotch tape on the balloon , then a pin prick through the tape. Put that over the mouth of the jug. If the wine got to where it wouldn't keep the balloon erect, I would put a GI issue non lubricated thin latex over the balloon and "burp" the latex daily. This reduced the introduction of air to the work.

-- Jay Blair in N. AL (jayblair678@yahoo.com), April 14, 2002.