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Finally got my wine rack filled back up,going to have to store some bottled wine in boxes do I store them upright or on there side ??? Pros and cons...

A friend got me started making wine 1 year ago and got me started with 1- 5 gallon carboy 1- Bucket and all of the basics to start my first batch of wine a White Zin from a concentrate. So a year later I am on my 17th batch of wine I have made every thing from: Welch concentrate Many...

Local peach festival this weekend so I went a day early and scored on some slightly over ripe peachs 50lbs. for 30 bucks .60 a pound !!! Any one have any tips they would like to share on turning them into a good peach wine ???

First run with my new press I made with a hardware kit off Ebay,I have had 60lbs of pears in the freezer and I pressed 50lbs today and ended with 4 gallons of juice, I have the other 10lbs of chopped pears in a fine mesh bag in the juice.The press worked flawless !!!

Got instructions and hardware off Ebay for this press turned out great,I am going to be pressing apricotts,peaches,pears and grapes...any advice for this first time presser ???

Got 3 batch's bottled tonight I was down to just 6 bottles left whew !!! 5 gallons of Dragon Blood 2 gallons of a welchs Blush 2 gallons of Mango 2 gallons of Mango/Welch Blush Blended Don't know which one I like best there " All Guuud " I'm going to recrute some help and...

Rookie wine maker,I have 60 lbs.of cored and cut up pears in the freezer,how should I go about the next step??? Do I press the chunks then ferment or ferment the chunks then press??? What are the advantages of one over the other ??? Thanks

My first batch of Dragons Blood...Thanks DangerDave and all the others for the great info on making this recipe.

Got my first batch bottled today it was just a Welchs Concord/Niagara concentrate.I have 11 more gallons of experiments in carboys before I try some serious wine making!!!

After reading Dangerdaves complete thread on making dragon Blood I had to make a batch,mixing every thing up just fine and I don't know why but I pitched the yeast rite in after I had every thing mixed up instead of waiting the 12 to 24 hours like it should be done %$*&^%$# !!!! Don't know what...

I am new to wine making and I have 2 1 gallon "test" batch's to the point of stabalized with no problems so far,nice and clear and no setiment.My question is do I back sweeten now then bulk age or bulk age and sweeten just before bottling? Thanks Lon

I'm new to wine making starting of with 11gallons of 5 differnt recipes thought well I will need a wine rack!!!