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I have been wondering about modifying kits. There is a wine in Canada that lists itself as a semi-dry Riesling, and I enjoy it a lot. Would I be able to continue fermenting a Riesling kit until it attains a semi-dry state? Is that viable, or just taking risks with a kit that I would have...

I don't usually watch this show (despite liking the general idea), but I tuned in the moment I saw the Kendall-Jackson name. We'll see how it goes.

Hi all, I'm still working on the primary fermentation of my Glad Hatter Zinfandel (with grape-bag). Things have been going well, but now the SG is determinedly stopped at 1.002 for the past few days. The instructions with the kit say to wait until SG is below 1.000 for two days, but I...

I started my very first kit last night and left it in my insulated garage, off the floor. I was unable to get quite the right lid for my bucket, so I got a lid that turned out to be just a tad too small and placed a towel on top of it and strapped it down (see previous question in the 'Lid or No...

One of the things I have to be conscious of in wine-making is that one day, in its infinite wisdom, the Army will move my household. Is bottled and aging wine safe to transport? Should I start to give it away once the dreaded 'posted' word becomes a fixture? Has anyone experienced the...

I went out and bought my very first wine kit today: the Glad Hatter Zinfandel (with Merlot grapes). My preference would have been a shiraz, but neither store I visited had it. I bought the Glad Hatter because it seemed to be right where I needed to start, and both the store people and reviews...

Hi all, This past weekend, I bought a lot of supplies from someone who would not be making wine anymore. Last night, I finally inventoried everything, and realized I'd either won a jackpot or stumbled upon a wine-making pot o' gold. Amongst everything was a bunch of additives -...

Last night I finally got off my... couch, and bottled some of my dad's old rhubarb wine. I figured it would be a good experience before trying to start my own wine, getting some practice in sanitizing, siphoning, and not spilling everywhere. It was also good to practice with a wine that has...

Hi, everyone, I am trying to find a place to start making wine. Sadly, the only non-carpetted area in our basement is the furnace room - is it even safe to have a fermenting product in there (possible heat issues notwithstanding)? The other place is possibly our garage, once I reclaim...

Well, the relatively tamed wilds of Edmonton, Alberta... Hello, I'm new here. I've been looking for a place to ask questions since my dad first asked if I would like to have his old wine-making equipment. There were a few jugs of rhubarb wine that, despite sitting for 12 years, were still not...