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I noticed my grocer carries frozen pitted sweetened cherries in 10 lb. bucket. Just curious if anyone makes wine out of these cherries. I see most of the cherry wine recipes call for about 4# of fresh cherries. Would these buckets take less fruit since the pit weight isn't there? Could I...

So, I've been reading some debates on carboys (glass vs. plastic). Are the Better Bottles really as good as glass? I've been making 1 gal. batches (19) of fruit wine for a year now, but I want to start making some larger volumes with the good recipes. I also got a Riesling wine kit for my...

I've made a dozen different 1 gal. batches of wine in the last year. Most turned out very good. Some I've been noticing some globs floating around in the bottles of finished aging wine. Some bottles of the same batch have little or none, and some have quite a bit of it floating around. They...

I'm making a Black Cherry wine. I put 5 lbs. of Black Cherries and 1/2 lb. chopped raisins in straining bag. Added 2.5 Lbs. sugar, rest of ingreds., and water to make a gal. The must is so thick & pulpy from squeezing the cherries, that I'm not getting an accurate SG reading. Says 1.124, but...

I started wining in March, and I'm on my 11th batch (1 gal). I recently started measuring TA. Most of my wines are near .7 at bottling. I tried to adjust one of them (Rhubarb) was at .5 and tasted bland. I added some acid blend. It got sharper, and precipitated some of the acid out. I now...