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Hi all, I'm just wandering how you time your ordering for grapes/juice? Considering that there is Europe, South Africa, South America, Austalia/New Zealand, and California/US, when are you placing orders for grapes/juice? I have made country fruit wine for a long time, but am just turning to...

Hey folks, I have an ice wine made from Reisling. It was a kit wine. I finished the wine at 1.058 S.G. It is clear and ready to bottle. I am writing to ask if there is a general target for pH and TA in ice wine? Would I treat it like you would a white? Thanks a bunch, I learn so much...

I have a question concerning my pH and Acidity in what I suppose could be called a cherry cyser. The background is that I was targeting a deep red country wine that would be fairly sweet on the finish (think port-like in terms of sweetness). The recipe: 1.5 gallons Red Jacket Orchards Cherry...

Hi there, I have a couple of wines that I originally intended to drink quickly. I corked them with synthetic corks. Now, I am in a situation where I could lay them down for a a couple of years. I was wondering if I should recork with natural corks? And if so, any pitfalls or anything I...