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Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

Support ARC

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.


BBQ Stars


Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.



Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts

Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there

If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool

Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review

The Good-One Is A Superb Grill And A Superb Smoker All In One

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review

Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order

Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them

The Swiss Army Knife Of Thermometers


The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.

Compact Powerful Sear Machine For Your Next Tailgater


Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order

The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon

GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special

kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat controlled oven. It is our favorite smoker, period.

Click here for our review of this superb smoker

Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review

Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order

PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only

Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review

Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order



Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
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Anyone out there making there own wine?

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  • Top | #1

    Anyone out there making there own wine?

    I started making wine from kits back in 2010 and haven't looked back. They are excellent compared to the moderately priced wines you get commercially. For about $3.50 a bottle you can make a wine that is as good if not better than the $30-40/Bt wines that are out there. Of course if you are used to spending $100/Bt maybe making your own wine wouldn't be the way to go.

  • Top | #2
    This is interesting. You say as good as $30-40 wines, I rarely splurge on any wine over $25-30. Usually my go-to cabernets are Behringer (CA) at roughly $9, Haras Hussonet (Chilean) at about $15, Coppola at about $12, and Louis Martini (Napa) at about $25. All time favorites splurgers are California-Napa's "Textbook" and "Castella De Amorosa". If I could make anything on par with those for $3.50 I'm in. Do you grow your own grapes or do you order them, how does that work?


    • Top | #3
      Aaron, I usually buy a kit that makes 30 full bottles. I usually buy from Midwest Supplies in Minneapolis. I have dealt with them for the last four years I have been active. I also buy some stuff from the local kit wine shop. Most wine kit stores also sell Beer Brewing kits. You will need some extra equipment but if you like wine it will amortize itself quickly.


      • Huskee
        Huskee commented
        Editing a comment
        Please elaborate on "kit" for those of us not in the know. Do you use your own grapes, or does this include grape juice, or is it a concentrate like how beer brewing suppliers will sell cans of malted barley to just dump in

    • Top | #4
      The kit includes about 2 gal of concentrate and then depending on the particular flavor may have oak chips to simulate being in an oak cask for aging

      Here is the basic procedure :

      In your fermenting bucket you add the concentrate and with the temperature of your water bring the level up to the 6 gal mark. Stir well and check you temp between 70-75*F. Sprinkle the yeast packet across the top of the concentrate/water. Do not stir, put the lid on airtight and add an air lock. Keep in a cool space for at least 7 days or until it reaches the specific gravity it calls for. Rack (wine term for siphoning) to a carboy (wine term for q large 6 gal. bot.) and let settle for about 2 wks. Then remove about 1/2 gal of raw wine and add other flavorings and chemicals stirring as per directions. Add a portion of the raw wine removed to bring the level up and then install an air lock and let set at 70-75*F for about a month till it completely clears all the way to the bottom. Then bottle, label and let age for at least 6 mo. My traditional wine take a solid year to mature and break down the tannins so it smooths out. I use split bottles which are 1/2 the size of the standard 750 ml bottles that most wines are bottled it. That gives the wife and I each a nice full glass of wine with no left over wine to cap or drink before it turns to vinegar. So one batch will give me 60 splits or 30 full size bottles. Some flavors I will do 40 splits and 10 full size for the batch but mostly I just do splits


      • Top | #5
        Excellent post Dr (Reade?)! Thanks for the detail. I've always wanted to try my hand at wine making but where do you start for crying out loud. This will surely help many who search for and read this post in the future.


        • Top | #6
          There are many different types of Kits out there. The ones from Midwest I can say out of the 5-6 kits I have made there hasn't been one we did not like. The Island Mist kits are kind of fruity tuity but are ready for consumption immediately after bottling. That is great for those without any patience to allow proper aging (12 mo. min.). The regular Kits need to age about a year to fully develop their flavors kind of like smoking a pork butt except a lot longer. Usually after the first year you have enough aged that it wiill easily carry uou till the next batch and more is ready unless you are a wino and then there will never be enough. Ha!! It takes about $100 of equipment to get started and then you will want more and better equipment if you stay with it and will eventually have about $400 in equipment. The most expensive item being a floor mounted corker ($150-200) which is worth it's weight in gold.


          • Top | #7
            In January I will be making a 6 gal batch of white and a 6 gal batch of red for the year. We like wine but, we are not heavy wine drinkers. And these wines will take a year to mature.

            My dilemma is deciding which red and which white to make this year.


            • Top | #8
              The closest I get to making wine is mead(once in a blue moon),however I've been a home brewer since the 90's. Midwest is a good outfit for necessary supplies and I use them frequently. A lot of my brewing gizmos came from there. Maybe one of these years I'll take the plunge and do some wine.


              • Top | #9
                Homebrewing beer is my other food-related passion! I originally wanted to start with wine, but I got discouraged by the wait (such patience I have!). Good beer can be had within 6 weeks usually, of course some age longer. I haven't done much of it recently, but I really want to get started again.


                • Top | #10
                  So it takes about 6 weeks to brew beer?? But, I understand it is best immediately after it is bottles. You don't let beer age it gets skankie?


                  • Top | #11
                    Actually what makes beer skankie is when sunshine interacts with the hops in a clear or light colored bottle (I am long time brewer) -- age is not that bad, if you get hold of an old one it just tastes old... optimum drinking time is 6 - 8 weeks


                    • Top | #12
                      Groupon had an offer from Keystone Homebrew Supply - buy the groupon for $30 and get a $65 beer making equipment kit. They also did a wine kit, but I went over what equipment I already had and figured the beer kit was the best buy. Course that stipulates that I can find my other wine equipment (though I may be able to score some from my mom, she hasn't made wine in years). Most recently (5 years ago?) I was invited to a NJ beekeeper mead party where everyone had to bring a quart of honey. I was invited because I was friends with the organizer and had given him the "gold medal" of meads. I have a jug of that which has been aging since.


                      • Top | #13
                        I've been making wine for about 15 years, but not from kits. I use whatever I can get my hands on. I have 9 rhubarb plants that give me an annual harvest for about 10 gallons if I want to invest the time and energy to make it. I have a couple grape plants, but have only harvested grapes a couple times, as the weather in western Nebraska is not too conducive to the variety I have planted. I've made sour cherry, grape, kiwi, apple, peach, chokecherry, strawberry, raspberry, etc. My sour cherry won best of show at the Nebraska State Fair one year, so of course whenever I offer wine, everybody wants that.


                        • Top | #14
                          I own a U-Vint so I make a lot of wine. I'd compare my wine to anything in the liquor store. My most expensive kit and brew service is less than 8$ a bottle. And it doesn't have the sulfites that store bought wine has.


                          • Top | #15
                            My brother in law does. He's got a cellar under his back patio that was originally a bomb shelter with maybe 10 barrels aging in there. He buys hundreds of pounds of grapes at a time. His wine is very good.