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You can Buy a brush for cleaning hose....

Dollar Tree has the parts and instructions: http://www.dollartree.com/kitchen-tableware/drinkware/Drinkware/Craft-Idea-DIY-Wine-Glass/213c264c377e90/index.ens

I have paper in a sheet protector hanging off the carboy. Making notes all along the way. When the wine is bottled I file it in a three ring binder for future reference. As everyone says take notes, notes and more notes that you will use in the future.

I would recommend you try it no matter how much, it's better to ruin or lose a small batch and learn before you have a large amount.

interesting, is this a good time to plant? in the heat of Summer?

It's best to be aorund 70, 60 is probably too low, you will need to do something to increase the temp of the must.

I also agree....You are fine....

Welcome from another Wisconsin Wine Maker...

I agree, I would use at least 20 lbs for 5 gallons, maybe even 30 lbs for 5 gallons....

I have been happy with mine, I have made it semi sweet and very sweet, each was good.

Great for You....

I have made wine from Door County Cherries, I buy the 30lb sugar added from hyline orchards. I add enough water to bring it up to 5 gallons, add sugar as necessary to get SG at 1.085, I ferment to dry and then backsweeten with symple syrup. I start with 5 gallons, but I typically only have about...

Anybody got any pictures grape picking machines?

I found the article on how to prime the filler tubes: Establishing A Flow To The Reservoir Tank: The source of wine needs to either have a siphon established to the reservoir intake at the back of the 3 Spout Bottle Filler, or the source of wine needs to be higher than the bottle filler...

That is a great setup and filler. I once found a manual on priming those type of units with a full bottle of wine or water to get it started. I think if you put a full bottle on the tube it fills the tube up and starts your prime. I wish I could find that again. If I do I will post it here.

These are good, but I would only make it 3 gallons and then find some peach juice to back sweeten with......

I have about 300 in my invertory....

I use the Old Orchard Juices to make wine, either the frozen or Bottle juices, then use additional juice for back sweetening. I think these make a good wine.

After back sweetenoing with Juice (that had pulp) I stil have pulp suspended in my wine and would like to know how to clear? I don't have a filtering system, so I am thinking of using Bentinote, Sparkoliod or some other clearing agent. Any thoughts on what I should do? Here is me recipe and...

Happy New Year from Wisconsin... Go Badgers in the Rose Bowl.....