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I'm trying to start a blueberry wine from concentrate, but the fermentation won't kick off. O.G. 1.1 pH 3.0 (lowered to this with a little acid blend, then the rest of the way with tartaric acid) temp of room ~68-72 (same room where I do all my other wines) Mixed everything together...

What do you consider to be essential test equipment? Please add to, or modify, the list below. Nose, eyes, mouth, ears, Hydrometer, Thermometer, PH tester, SO2 tester, Precision scale, Chromatography paper, Thank you, Chris

If I'm making a 6 gallon kit, which does not have skins, why am I supposed to use a 7.9 gallon primary? Why can't I just use a 6 gallon carboy? Thank you, Chris

When squeezing the fruit bag, in a fruit wine, by the end should the fruit be basically liquefied? I'm making a Dragon's Blood, with strawberries. Seems logical to me that I want to end up with the fruit as macerated as possible. Thank you, Chris

Can someone fill me in on wine making clubs/groups? I'm sure they run the gambit; good and bad, fun and stoic. I guess I'm looking for input on personal experiences and if one is worth seeking out or starting? I'm in northern Illinois, in case there are any around here. Thank you, Chris

I have no doubt my equipment is sanitized when I use it; I am equally sure I am putting too much effort into it. Please describe your sanitizing techniques. Thank you, Chris

I'm just getting started making kits on a regular basis, so I don't run out, which is the state I'm in now. I would like recommendations for a couple decent dry to off-dry whites, and dry reds which would be pleasant by around May. Thank you, Chris

I have a new batch fermenting, and now I have a cold. Can I make my wine sick? Without knowing what kind of cold I have, that is, of course, impossible to answer. So I guess a more appropriate question would be, are there any known zoonotics between wine and people? For purposes of...

Please excuse me if this is is a re-post. I thought I posted this last night, but I don't see it showing up. I started a Lodi Ranch 11 Cabernet Sauvignon yesterday, and the OG was ridiculously off, measuring 1.2. Clearly this can't be correct if I correctly followed the kit instructions...

What's the best way to fill a 750ml bottle? I've done two kits so far. I have an auto-siphon but only have the little white plastic thumb clip which slides on the tube, which is OK, but does cause some drips. I would assume there is a thumb press valve out there somewhere you can bayonet...

My wine making experience has been one batch of VR Cabernet and one batch of Riesling. Should I do a few more batches of the VR, or the Selection International, before going to the Eclipse label? My concern is not so much about blowing the money, but making sure I have enough skills to get...

I just bottled my first homemade wine. I ended up with 28.5 bottles each of a Wine Expert Riesling and a Cabernet Sauvignon. Both were started about mid-April of this year. Riesling - I like how this came out for the most part.. I would have liked for it to be just a bit more dry, but it...

How do keep sediment from getting into the bottles from the carboy during bottling? I've been bulk ageing and a couple of weekends ago I started to bottle but when I picked up the carboys from the floor of the closet and set them on the kitchen counter it stirred up so much sediment I...

What color should my VR Riesling be? It is about 7 weeks old, just finishing clearing, and still in the carboy. Everything looks, smells, and tastes fine, but the color is darker than I am used to with off the shelf Rieslings. It looks more like a Chardonnay to me. Thank you, Chris

My Vintners Reserve Cabernet says, in big letters, do not rack off the fine lees before adding the stabilizers and fining agents. Why? What are the rules regarding stabilizers before or after it off the fine lees? Initially, I racked after about 8 days when the SG was about .99. I racked...