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Must I add the yeast energizer and yeast nutrient? Assuming i can get that pluse the tannin at any wine supply store. Thanks I'm gonna attempt my first assisting batch.

For you old country wine makers like me that don't add anything to their wine. Just crush and ferment... how often do you rack?

Does anyone use anything other than water inside their airlocks? I have heard of people using vodka. For the fact that its a light anesthetic, consumable, and has the same properties as water as far as viscosity and evaporation.

Does anyone make Riesling? may i ask for some tips, words of wisdom and advice? Does anyone use straight Riesling grapes or do you guys add your own combo of grapes? THANKS!

Does anyone process their grapes without destemming? Meaning you crush with stems and press with stems?

I have interest in starting a kit wine... Any suggestions on a light, sweet red? :a1

Has anyone tried the wine labeled "Dangerous Red" made by Valenzano Winery. It was created by Russle Newberry (Dangerous Catch, King crab fisherman), and is a light sweet red wine. Possibly one of my favorite commercial wines. They only produced it for a year, and they are all out when I tried...

What the heck is skeeter pee?

SHOULD I SAND BLAST THE IRON ON MY PRESS, BRINGING IT DOWN TO BARE METAL, AND REPAINTING IT? OR SHOULD I JUST SAND BLAST IT TO BARE METAL AND LEAVING IT RAW IRON AND WIPING IT DOWN WITH MINERAL OIL BEFORE USE? IF YOU SUGGEST REPAINTING IT... WHAT KIND OF PAINT? MY BIGGEST FEAR IS THE PAINT...

I just wanted to know if anyone else produces wine using naturally found yeast? (without adding packages of yeast, sulfate, and other commonly used additives) Just 100% NATURAL