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Thank you everyone for the reply

I just started some traminette and have a couple of questions about residual sugars. If I would like to stop fermentation with 1-2% RS, it is my understanding that I need to start cooling down the process ahead of time to reach my target number. Is the cooling down only to slow the yeast down...

Thanks for the info

I am trying to start a blackberry full bodied wine. I have read many helpful bits in the forums but thought I may just ask my questions and tap everyone's experience since I could not really find my answer. I apologize if the question is in the wrong forum. I purchased a 5 gallon hot-pack of...

Linganore Winecellars Mt. Airy, MD DANDELION: 6% residual sugar Our dandelion wine is semi-sweet and floral. Produced from the flowers of dandelions. Serving Suggestions: Casual sipping. Dandelion is only available directly from the winery. It can be purchased in our Tasting Room or...

Everyone's labels are great. I'm still new to making labels, but here is one of mine...

can you use 100% juice instead of fruit? If no, do you know where currants can be purchased? (obviously when they are in season). Does anyone know of another fruit that might go well with black currant? Thanks for all of the replys...

Does anyone have a recipe for black currant melomel? I had some at a wine tasting and it was pretty good... Thanks

Hi All, I was wondering when you are ready to rack what do you add to the carboy to top up for the volume of the fruit after removing the berries? Thanks

... is 11 table spoons of Acid Blend correct? Seems like a lot... Thanks

Well my neighbor is getting ready to cut down a bunch of grape vines. The previous owner went around to local vinyards and got sprigs to plant about 3-4 years ago. When the grapes come into season, the vines are loaded with fruit. Now for the question... He asked me if I would like the vines...

update... It has been a month since I started. The wine is crystal clear and I will probably begin to bottle age in about a week. I guess I was lucky, mine was able to clear nicely with the clearing stuff in the pack. Thanks for everyones help and I look forward to trying this batch... :db

I used the search, so I hope this is not a repost. I was wondering what printer you are using for your labels and are you happy with them. I currently am using a Canon MP830 and the label just seems to not turn out sharp. I don't know if this is the ink, printer manufacturer or the label...

Has anyone ever made this? I saw this in a magazine and would like to try it. It costs around $200, which will be my most expensive kit to date.

Does anyone have any experience with this one? I picked up one last weekend. It sure did smell nice...

Just half way, to the line...maybe I'll try the vodka thing.

Does anyone else have this issue? I use both glass and better bottles when racking, but I have noticed that when using the better bottle with the #10 universal stopper, that when I go to take the stopper out, some of the water inside of the airlock "leaks" into the carboy. Does anyone have any...

I may be having a problem... I started an Original Selection White Zinfandel kit back on 07/17. The SG was 1.076 at 68 degrees. Everything was going great in the primary and on 07/24 I checked again. SG was 1.010 at 68 degrees, so I racked. The next day the wine started to clear and fermentation...

I have a similar situation... I racked from the primary at 1.04 with no odor detected. Now the airlock is bubbling with an odor of eggs. I added 1 tsp of yeast energizer and spalsh racked three times... the smell is still there. Would stirring with a copper pipe help? If so, how long should I...

Is KMS better to use than One Step for sanitizing? If so, how much K-meta do you use per gallon? One thing I did notice if there is any residue in a container that I spray with one step, the color turns dark. Hopefully this makes sense. Thanks mdpls