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When we moved, I lost track of the info on a 6 gallon carboy of red wine. I rarely make red and only use kits for them. Within my notes, I did find an unidentified kit instruction (I don't know why I didn't record the type) with some notes. I think this is the red I'm dealing with. Just...

Making a Cayuga White with fresh, local juice. A quarter of my wine is now missing from carboy yet the towel underneath is not wet nor does it smell like wine (carboy is a little sticky on one side though). Here's what I did - can you tell me what happened? 10/15 Put 5 gallons of juice...

First time cider-maker, have made wine from kits and juice for about two years. I've read what I could find on cider making here. Went to pick-up local cider from my supply store and tasted their hard cider - didn't care for it! Too bitter and a hint of vinegar (to my untrained tastebuds...

Purchased Cayuga White juice (with only sulfite added) from local vineyard in eastern PA. Day 1: After keeping it in fridge for two weeks, brought it to room temp and put 5 gallons of juice into a 6.5 gallon bucket. Day 2: Added a pound of sugar to raise SG. Two hours later, pitched...

Started an Island Mist kit (Exotic Fruit White Zin). Following directions with the exception of adding half of the FPack at primary and will add remaining when instructed to do so. Yeast with kit: Red Star Premier Cuvee Pitched yeast at SG 1.050 (kit recommends between 1.048-1.052). Added...

I've been reading as much as I can here and now wonder... Would it be good practice to add raisins to most kits, sort of as a general practice? Some say it leaves a slight raisin taste while others say it does not. But all seem to agree that it improves body. I make mostly white kits that...

I bought this kit for one reason: my daughter turns 21 in late February and it seems like a good "girly" kind of wine. I want to gift her with about a dozen bottles with her own label. Read many mixed reviews (after purchasing) but know my daughter and her friends will probably enjoy any free...

We are not red wine drinkers but want to have a red on hand to offer guests. What kit do you recommend...something that appeals to most red drinkers. (The only red I ever came close to enjoying was our Chilean Carmeneir made from juice last year. Gave most away and need to replace our stash...

Looking forward to my first purchase of local grape juice this fall. Time to place my order and I need advice. My current plan... 6 gallons of Cayuga. Will bottle some but use most for blending. 6 gallons of the vineyard's Meritage. We don't care for reds but thought this might be nice to have...

Making: Selection Original Viognier Kit Step #1 - Completed Step #2 - (I am about to begin this step...)Rack to carboy (do not top up, do not add anything), wait 10 days. Step #3 - "After 10 days, check your SG. It should be .996 or less..." This is the stablizing and clearing step...

I have a 3 gallon cherry wine fermenting for about 3 days. It is still going strong. I had 16 lbs of sweet cherries which I destemmed and froze for several days. I just discovered one of the frozen bags still in my freezer! I'm sure it's about 5 pounds which means I'm making 3 gallons with...

I have a gallon of white grape/peach that seems to have lost most of the peach flavor. (I used Welches white grape and peach juice AND peach fruit.) I want to back sweeten and add an F pac. Can this be a one-step process? I plan on purchasing 100% peach nectar...can I heat it and add...

I have six large (quart?) jars of my mom's canned peaches from last summer. There is about 1" of juice in each jar. Do you think this would be enough to make a gallon? I don't want to add white grape juice - pure peach if possible.

Has anyone made this kit? I purchased it but have never tried the wine (liked the description). Any comments?

Ok, I've got three gallons of raspberry (from puree) aging for only a few months. It has not been backsweetened and tastes decent although way too dry for my taste. After reading several inspirational posts here, I want to play around with the batch. I have two available 1 gallon carboys and 1...

I made a 3 gallon batch of raspberry wine using puree and recipe from local wine store. Topped it off with a bottle of pinot grigio I had on hand. Plan on aging by racking every 60-90 days up to a year. Just did the first 60 day racking and it tastes weak and light bodied. Is there...

I'm sure this has been explained before but I was unable to find anything by searching... As per the kit instructions, I saved leftover wine after racking from primary to secondary; put it in a wine bottle and immediately placed it in the fridge. I've just degassed the wine in the carboy and...

I bought the following juices and would love your help in creating a 3 gallon recipe. Thanks in advance. Welches White Grape (have 2-64 ounce jars and 4 frozen concentrates) R.W. Knudsen Cranberry Pomegranate (have 2-32 ounce jars) Hoping to make a off dry, delicate wine - not a big fan...

One Gallon Mint Wine Newbie Experiment: Advice Welcome! So far... Stripped leaves off of freshly picked spearmint. Washed and dried in a salad spinner. Yielded 2 quarts of PACKED leaves and another handful or two. Added leaves to 1 gallon of spring water and brought to a boil...

Talk to me about your labels... Do you design them on your computer or use predesigned? Do you print them at home? If so, on what type of adhesive paper? Are there alternatives to traditional labels? For example, is it strange to tie a label around the bottle neck rather than using an...