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This is my second year of making blueberry wine. This year I increased my fruit to 30 pounds for 5 gallons. I was going to use more, but my bag is full - actually had to put about 2 pounds of puree into a second bag. Without a wine press, is there any secret to mashing the juice out of this...

I'm getting ready to bottle my white scuppernong and want to bottle half (2 1/2 gallons) as it is, and sweeten the other half. Approx. how much sugar should I start with? I realize I'll sweeten to taste, but what is a good starting amount for 2 1/2 gallons?

Man this scuppernong wine is stinking up my kitchen. The wife is threatening to make me put it in the garage. I came home and thought we had a sewage back up.

Who has a recipe for pear wine they've tried and like? I want to make a gallon of wine and already have about 5-6 pounds of pears cut and in the freezer.

What's the best way to store my wine? Upright or laying on it's side?

I hit the jackpot with 4 cases of bottles. Only bad part is that 2 of them are screw caps. Is there anyway to I can use these?

Before I freeze my pears, should I core and seed them? Should I leave the skin on? Will it hurt if they turn brown?

Can I use my No. 10 hand crank meat grinder for crushing grapes? How well will that work? I know the purists are doing head slaps now, but it's all I've got at the moment.

This may not be the appropriate section of the forum - but I have access to grapes and would like to make a 5 gallon batch of wine. However, I do not have a press or a crusher. What's the best way to crush these grapes short of my feet - the thought of which turns me off. lol

In a jam here, grapes will be ready to pick this weekend and I'll be unable to care for the wine the following weekend. How long do the grape hulls need to be in the must before I can remove them, or how long can I leave them in the bucket? If I don't remove them after the first 5 days...

Started my wine June 21st, racked it to a carboy on June 28th. After returning from a one week vacay I find that the air lock has stopped bubbling. Is this okay or should I be concerned?

I keep seeing recipes for adding grape juice concentrate to recipes for various things like elderberry and blueberry. If you add 6 cans of grape juice concentrate to another fruit can you still call it Blueberry or Elderberry wine? As a newbie I don't understand the theory behind this. If the...

Is it normal for blueberry wine to start off very slow? I'm percolating about every 20-25 seconds right now after 24 hours.

I need a good 5 gallon blueberry recipe for a beginner. I have plenty of berries.

How do you get the smell of the icing from a bucket? I have a "Brill" brand bucket from my grocer's bakery. Washed it well, but the smell of icing persist. Will this effect my wine?

Can I use a plastic 3 gallon "Culligan" water bottle for a carboy?

I've tried reading the various charts for measuring alcohol, and I'm getting a headache. My last reading on my hydrometer is .0996 SG. How do I figure approx what percentage that is in alcohol? The fermintation is complete (no more bubbling through the airlock).

New to this and making my first batch. I have a gallon of juice and the air lock is bubbling away. I have the crushed grapes contained in a bag and it's been in the bucket for about 3 days now. The juice is nice and purple and the bag is inflated with a lot of air (which I guess is okay). Is...