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I have 55 gallons of cab Sauvignon 14.5% must and 60 gallons of Sangiovese/vinfendel 13.5%. I used red star Montrachet which is only rated for 13 percent. What do I do? Just added the yeast last night.

Already planning for the upcoming batches, from everyone's experimenting what are your favorites blends? Looking to do a red blend and up for anything

Want to get into some port wine this year and fortify it with brandy. Any knowledge from anyone would be great, what type of grapes? what percentage of brandy to wine? at what brix do you fortify the wine? Thanks guys appreciate the info.

I have 15.2 gallons of cabernet sauvignon and 6 gallons of syrah. Had a tarp over them for about a week while I was doing some work in my basement. Went down to my basement and the tops were off of both of them. On the carboy the top and ferm lock were off on the beer keg the ferm lock came off...

couple questions about oak chips, I just added them to my 15.5 gallon wine keg... no cheese cloth just dumped them in... do they ever sink or do they always float?? also my wine was perfectly clear will some particles from the oak sometimes cloud up the wine?

Does anyone know how to get the ball valve out of a standard half keg (15.5 gallons). I have a busch light keg that I want to use to store wine but I can't figure out how to get the ball and valve part that is obstructing the opening off? Thanks Fellas

Anyone have a good recipe for a concentrate like Welch's. Read a lot about and it seems like a lot of people make decent wine from it. I have 30 gallons from grapes sitting in the basement now but you know im getting that itch to try something new!

going apple picking with the lady this weekend, anyone have a good apple wine recipe that is proven good? Cheers Alex

Hello all, making my first two batchs of wine. I have two fermenting now one is 400lbs of crushed cabernet sauv and the other is 72lbs of Shiraz (two seperate fermenters) I have the Shiraz in a tote and I just sprinkled the yeast over the two batchs last night after rehydrating. I noticed this...