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I think you'll find that most wines, unless back-sweetened heavily, will range between 2 and 5 grams per 5 oz glass. I would consider that naturally low-carb compared to other beverages.

Here's an interesting book that covers all you want to know about wine in Bible times: http://www.amazon.com/dp/0230112439/?tag=skimlinks_replacement-20

When cleaning used wine bottles I brush away anything visible, then soak overnight in Oxyclean. (This also helps with label removal the next day.) I then rinse in the hottest water I can stand, inspect again, drain, and before storing in boxes, spray with sanitizing K-meta and place upside down...

I was not impressed with my welches wine when it was young, but it definitely improved with age. I also found that it's even better if decanted before drinking.

By all means use a faucet with a deck-mount sprayer! I think a ceramic tile floor is fine. My carboy storage area has a concrete floor, so I use carpet squares to place the carboys on when I need to place them on the floor temporarily. It doesn't take much of a blow to crack a glass carboy. I...

Here's a good muscadine vineyard to contact next season. I don't think they ship but you could ask to confirm. http://www.tsalinotch.com/

Knoxville vintner

Thanks, team. This is exactly what I needed.

I should have read further before posing this! It appears that using ascorbic acid prior to freezing is the answer. How much???

I recently thawed some peaches I had processed and bagged and as they were thawing some started to turn slightly brown. Is there something I can add before freezing to prevent this? I'll be processing some pears soon and I'm thinking I'll need to treat them as well. Or, does it really matter...

That's a good price for small-scale production. In east TN I've seen prices from $1.00 to $2.00 per pound, you pick. You can make 5 gallons of wine using 6 pounds per gallon for $30-$60 worth of fruit. If you get it for $1/pound your per bottle cost for fruit is $1.20...not bad! Those who...

I use Winemaker's Toolbox, an android app. It calculates Brix/SG, potential alcohol, chaptalization, fortification, SO2, TA, etc. I also downloaded Vino Calculator by Computer Resources but haven't used it yet. It provides similar information and calculations.

Try this one. It's for grape wines only, but it goes into more detail about the chemistry and testing in wine making.

I usually leave it in until I rack to the secondary, at about 1.010.

That is how I backsweeten...never with water but with a small amount of the wine.

I don't have any experience with mangoes or papayas, but when I added banana to a blend of peach/strawberry/banana I used one pound per gallon. Peach and strawberry will be the predominant flavors. You'll probably want to use more than one pound per gallon if you want to taste the banana...

I often use this to separate the pulp from the juice, then collect the pulp in a bag to include in primary fermentation. It has worked well for grapes, plums, strawberries, blackberries, etc. http://www.amazon.com/dp/B005SIMXTA/?tag=skimlinks_replacement-20

I have a strawberry wine (my first) at the end of fermentation, and so far it's a bright red, as you can see in the photo (second from the left). I expect it to fade somewhat as it settles out. I get my berries from a local produce store that gives me the ones they cull out when they start...

Dipping them in boiling water is cheap, easy, quick, and consistently produces good results. I've never had water collect under the wrap. I use a wooden spoon to hold the cap in place while turning the bottle upside down.

Great job...like the personal touch. I bet the wine is good, too!