Thanks for the info but I already have that. I am looking for a system or idea that people have used when applying labels to make sure they are always the same.
I have just finished fermenting a 6gallon pail of wine and want to add brewers peach purée to it to flavor it. How much should I use and how long should I let the wine sit on it? Also should I mix the wine during this process?
I have a pail of grape juice(the kind that when you open the lid fermentation begins)and a 3lb 1oz can of vintners harvest peach purée. If I want to make peach wine do I add this at the very beginning and I one can of the peach enough or do I need two. Please let me know anything I need to ad...