I’ve made wine, beer, mead, and a form of apple cider for many years now. I managed to snooker my sister into trying her hand at wine too. Beer is very labor intensive. It requires sometimes hours of preparation, boiling, chilling, pitching, racking, etc etc. Wine and cider are crazy simple, especially when you can just buy the grape juice or apple juice and mix it all together. The only real work is making sure everything is crazy clean. I’ve been doing this for many years and have managed to keep things clean enough I’ve never had a batch infection. Tonight I transfered a batch of chardonnay from the primary fermenter to a secondary. Here are a few pictures of my mad scientist lab. [click to embiggen]

Got Carboys?	Trappist Quad	Sanitizing
Racking	Don't Fear the Suds	Remnants
Yum, wine.	Racking	Secondary