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Thanks for all the advice. I'll definitely get a 6 gal. carboy and also get a better kit. The WE Lodi or the Red Mountain look good and I'll go with patience over speed!

As the title states I'm a home brewer. I'm confident about sanitation, which I know is key for both wine and beer. I use Star San for brewing and would do the same for winemaking. I have a couple of questions. I plan on buying a large bucket for primary fermentation, I currently own a 6.5...

If you use distilled water it can keep for months. According to Five Star it is good as long at it is at a pH of 3 or below.

I may wait for pressing! But if a good kit takes as much time as a juice wine I may as well do juice. I like the idea of testing and adjusting. Once again, thanks for the advice and words of encouragement!

In terms of what I would want to make, I generally like dry red wines, medium to full body. I also like lighter body dry reds. Once in a while I have white wine but that would be if I went out for dinner and started with a white. So my table wine is generally a chianti, cabernet or a pinot noir...

I'm sure I'm not the first to ask, nor the last, but I did search and did not find the question asked. How good can my wine be? I have made some excellent beers at home in my kitchen, both all grain and extract brews. So can I make a wine from top quality juice that will be as good as a $15...