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I'm still fairly new to growing grapes but I saw this on a few of my clusters. Is this birds, bugs, or just natural? http://imgur.com/a/wkgmx

So me and the wife were talking about possibly taking a trip to Napa Valley next year for a few days and were wondering if anybody has ever done it or if anybody had any recommendations for us. We are wanting to get the whole experience without the tourist type feel. We are from Arkansas and...

I looked on the forum and couldn't find anything that related to this so here it is. Just finished my strawberry and raspberry wine. Made 5 gallons of both and they are both at 10% alcohol. They are already clear and ready for bottling. Just 1 thing stopping me. They both have a very harsh...

It's my first time making raspberry wine. I started it 2 days ago and added yeast last night. It's fermenting already but it's strange because when i stirred it, it has no smell what so ever. No SO2 smell. No fruit smell. Nothing. But it's fermenting. What's scaring me is, when I stir it. It...

I am usually good about measuring my wine using the hydrometer before adding the yeast but i haven't done it in about a year. So... I forgot to measure it. I added about 12 pounds of sugar to some black berry wine concentrate as per the directions on the can it came with. It's a 5 gallon batch...

Alright I have been working on a bottle of wine for about 2 months now. I stabilized it about 2 weeks ago. It stopped fermentation at 1.010 which I also asked about and most everybody said just call it done because if you push it any farther you have a chance of messing it up. Either way it...

I have been drinking wine for a while now and making wine for about a little over a year. I would still say I am new to making wine and all. My question is to anybody who might know what I am talking about. Before actually making wine I never smelled it but ever since I started making wine. I...

So before adding my sorbate, sulfite, clearing agent, and degassing. I tasted a sip of the wine I am making which is done. It finished at 1.010 unfortunately. I wanted to have a nice dry wine but I wanted to taste it before calling it done. It tastes fine... but it has a little bit of a bite to...

Alright have some wine going and it's been about a month and 1 week going right now. I measured the SG and it's sitting at 1.010 but still bubbling very slowly. Should I add a yeast energizer to help it speed up or just chill and let it do it's thing for a while longer? If I should wait how long...

How long on average do you wait before racking off your primary fermentation? Am I suppose to wait just until the yeast slows down it's vigorous fermentation or wait till it's completely done and I have a SG around 1.000 then rack to secondary fermenter for clearing/aging? Just getting a bit of...

I recently started a new batch of wine. At first I added all my concentrates and water then added enough sugar to get my hydrometer's SG to 1.090. I remember a long time ago that somebody told me or I read somewhere to add a little K-Meta to my must before adding yeast and wait 24 hours. I am...

Is there a best sugar to use for wines? I mean one that just works better than the rest? I could understand different wines could be better with different sugars. But I have heard use brown sugar by a lot of people and use granulated cane sugar by a lot of other people. Any suggestions from...

I have some wine it's right around 12% alcohol. Already fermented. I was letting it sit in the glass carboy so all the sediment and stuff could fall to the bottom and it could age and stuff. Well when it first finished fermenting it smelled like wine. Now after it's been sitting there for about...

I am fairly new to making wine and I am hearing mixed opinions about racking/stirring wine. I had some wine that smelled like rotten eggs and I read some stuff on the internet about racking the wine to get the smell to go away and also add potassium metabisulfite to do the same. Well I ended up...