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This is a Chilaen red from the "Passport Series" nice wine. Aged in bulk for a year.

I picked up a few Frontenac vines today. My soil has a fair amount of clay. Any tips on prep, pre planting? For "backyard" growing, what kind of spacing? Im sure these are the first of a bunch of questions. Thanks in advance.

How many of you use all rhubarb juice, how many have extra water content. How much rhubarb would be required to net 5 gallons of juice?

This is in a Passport series red. Used a thief to get a sample, smells and tastes great, but am a little worried about it. Thoughts? Video http://vid631.photobucket.com/albums/uu37/bladebuilder/Mobile%20Uploads/A8C396D0-24BA-4B1E-936C-BB842F897EC8_zpsdklysgkd.mp4

I recently had a batch of blueberry win turn bad on me, so am starting again. I diagnosed the issue to being too warm while sitting in bulk. We have radiant heat in the basement, and my daughter who's room is down there likes it warm... The wine wasn't horrible, just not what I want to...

Hey folks! Merry Belated Christmas!! My significant other was nice enough to get me a wine kit for Christmas. Love that woman!! :h This kit is advertised as an Ultra Premium wine kit, with 16l of juice and 2l of wine skins. Its a Passport Series from Vinco, called Volcanic Red. I'm turning to...

So here are a couple pics from bottling day...

So getting ready for Christmas, I got 5 gallons of apple/crabapple wine bottled today. Turned out awesome! Cleared brilliantly, double bonus. :h

Happy Thanksgiving!! So I want to add to my equipment, and am looking at a couple options. I am considering a press or a new stainless steam juicer. Here is what I am thinking, please add or contradict as you see fit. :h I really like the idea of a press, but as much as I would like a #20...

So yesterday I racked my crabapple wine, (along with a Saskatoon, and a Valpolicella) Got to taste (of course!!) and check the SG. 0.982! Huh! So I did the calc based on original SG of 1.105, that's 16.7%! Did a little testing, back sweetened a little to .992. Boy is that nice! Not what I would...

So I have relied on time to do the majority of my clearing. I used superkleer a couple times, liked it. Been doing some research, and seems bentonite does less damage to a wine then some others. Damage being color and or flavor stripping. (Hope I'm getting it right!) How much bentoniet is used...

I am going to be starting a blueberry wine. I have 25 pounds of blueberries frozen, and am wondering what the best method of juice extraction might be. Crushed and simply fermented on the fruit? Crushed and left with only sugar for a period to draw the juice? Steam juice extraction, then...

I posted in another thread the issues I was having with pulp in my dried apricot wine. I strained the must through fine cheese cloth, this took some time, but its done and in secondary. In a 23 liter demijohn, there is currently a layer of pulp sediment that is about 20% of the volume of the...

How do you guys deal with a surplus of pulp when racking? Im doing a apricot from dried fruit, been fermenting hard now, but is quite pulpy. I'll be racking into secondary likely this weekend, and am trying to figure how to reduce the pulp from getting into secondary, floating to the top, and...

So I have my Peach bottled and tucked away in the rack, which leaves a carboy empty. Cant have that now can we!! This is an add on/build to a recipe I use, looking to enhance it maybe. Dried Apricot wine 9 pounds Dried Turkish Apricots 5 pounds Tart semi dry Apricots 1 liter White...

Here is a peach I started August 2014. Left to settle out 1 year, polished 2 weeks ago with Super Kleer KC. Bottling pics to follow!

Hey everybody! Thought I'd jump in and get me feet wet. I'll be looking around and reading, and asking questions I'm sure. Been making wine off and on for about 30 years. Have 4, 5 gallon batches on at the moment.