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I've read some stuff about it and it sounds like the bee's knees for some applications. Anyone ever tried it? Made by Scott Labratories, here's the description of it: BIOLEES Increased Perceived Sweetness and Mouth Feel The traditional practice of lees ageing in red and white...

I'm kind of thinking out loud here and am looking for any input you all might have. I'm thinking of a desert type wine, something you would serve chilled, after a meal, something towards the sweeter side of thespectrum as opposed to the dry side. One of my favorite...

I just did an Island Mist Peach-Apricot Chardonnay that went through secondary fermentation for the normal period of time. I noticed that it had a slight rotten egg smell which I'm still not sure if it's just me not smelling correctly or if it really existed. This is my first of this type of...

Thought I would share -- finally got around to making the labels for my Blueberry Shiraz batch I just completed. I used my own photography for the background to make it kind of subtle. The letter "D" is the first letter of my last name which I will probably watermark on all my labels. More to...

This just occured to me... the water we have isn't very good where I live (city water) and has a prettyhigh chlorine content so I didn't want to use any tap water to make wine with. (My wife and I don't even drink it.) So I used bottled water, and as suggested Ifound some that was a natural...

My son has a wedding coming up in June of next year and I'm looking for some suggestions for a Wine that 1)can beaged enough to be good to drink in that short of time,2) one that's popular or liked by a large audience, and 3) something I won't screw up since I'm new to wine making. (I do have my...

This is my very first wine making experience and my first kit, so I'm trying to be thorough and not make any mistakes. I'm reading through the instructions and for Day 14 it says to siphon 2L of win from the carboy and reserve, then continue siphoning remainder of wine into the new carboy...

Hello all, I'm new to the forums and new to wine making so please forgive me if I don't make too much sense. I've been studying up some on it and have equipment on order so I plan on joining the ranks of wine makers. :) I'm a little confused on the whole oxygen getting to the wine part as...