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We are in the process of getting our winery/nanobrewery up and going. We plan to start construction this June and are looking for our equipment. I'm planning on starting with all poly tanks and upgrading as the business generates the cash to buy stainless. We're looking for input on pumps...

I've got 15 gallons of Seyval Blanc and I'd like to backsweeten some of it. Is there a good bench trial for doing this? It's clear and dry and good wine. My wife would like to have some of it a little sweeter.

I have some edelweiss and some Seyval that are both done with fermentation and are pretty tart. I haven't sweetened and am just wondering if the tartness will decrease on it's own or if I have to do something. The pH on both is about 3.3

I have 34 gallons of serval that I just started and it has a small slight vinegar odor when I remove the cover from the fermenter and ferm hasn't started yet. Here's the details.... Started on 9-11 Brix...20 Balling...20 TA...9.2 pH...3.3 Added 30 ppm campden Added 17 tsp fermax...

Not sure if this is the right place for this, but I'm looking for a wine making school that could range from a couple days to a week or so. I am having a heck of a time finding anything remotely close. I'm in NE and would gladly drive ten hours for a decent class. Thanks

Making liebfraumilch tonight and opened the kit removed the pouches and pulled the end out of the box and mixed it into the bentonite like it said. Except it wasn't the must it was the f pack. I didn't know what else to do so I mixed the must in with the rest and brought it to 23l. Is...

Just started our vineyard this spring with 300 Marquettes. Plan to add a few more varieties next spring. Here's a pic of the beginning. I'll update with new pics when I get some taken. Loving the wine/vineyard life so far.