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I just started some traminette and have a couple of questions about residual sugars. If I would like to stop fermentation with 1-2% RS, it is my understanding that I need to start cooling down the process ahead of time to reach my target number. Is the cooling down only to slow the yeast down...

I am trying to start a blackberry full bodied wine. I have read many helpful bits in the forums but thought I may just ask my questions and tap everyone's experience since I could not really find my answer. I apologize if the question is in the wrong forum. I purchased a 5 gallon hot-pack of...

Does anyone have a recipe for black currant melomel? I had some at a wine tasting and it was pretty good... Thanks

Well my neighbor is getting ready to cut down a bunch of grape vines. The previous owner went around to local vinyards and got sprigs to plant about 3-4 years ago. When the grapes come into season, the vines are loaded with fruit. Now for the question... He asked me if I would like the vines...

I used the search, so I hope this is not a repost. I was wondering what printer you are using for your labels and are you happy with them. I currently am using a Canon MP830 and the label just seems to not turn out sharp. I don't know if this is the ink, printer manufacturer or the label...

Has anyone ever made this? I saw this in a magazine and would like to try it. It costs around $200, which will be my most expensive kit to date.

Does anyone have any experience with this one? I picked up one last weekend. It sure did smell nice...

Does anyone else have this issue? I use both glass and better bottles when racking, but I have noticed that when using the better bottle with the #10 universal stopper, that when I go to take the stopper out, some of the water inside of the airlock "leaks" into the carboy. Does anyone have any...

I may be having a problem... I started an Original Selection White Zinfandel kit back on 07/17. The SG was 1.076 at 68 degrees. Everything was going great in the primary and on 07/24 I checked again. SG was 1.010 at 68 degrees, so I racked. The next day the wine started to clear and fermentation...

Is KMS better to use than One Step for sanitizing? If so, how much K-meta do you use per gallon? One thing I did notice if there is any residue in a container that I spray with one step, the color turns dark. Hopefully this makes sense. Thanks mdpls