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Hello, I am ready to design my first label, but I am not sure which program is best suited for this task. I saw a nice one from Adobe but I dont want to pay $700 for it. Thank you for your help in this. Scott

Thank you all That is great information. Thank you Sorry if I seem impatient, it's not that at all its more ignorance than anything. ...so sit it will. Scott

Hi, My second racking was 7 days ago, the hydrometer now reads 1.004 at 72 degrees. Just a couple of questions. When should I stop fermentation? Should I filter the wine during my next racking or just degass and prep for bottling? I know there are alot of products to stop...

May have lost fermentation I have a feeling that fermentation has ended, only after a week of fermentaion...what happens if it stopped fermenting? I am going to do 1st rack now. Thanks for your help, everyone. Scott

Thank you Doc...My Hydrometer reading was 1.114 before adding the yeast. After a week, the hydrometer was reading 1.022. Would you consider this good progress?

Thank you Jim...I will transfer today. I have to get the stuff first. "grapeman: A couple things. With that starting specific gravity you would have 15-16% alcohol with it. Not good for a pear wine. It should be about 11-12% for pear. The yeast may be getting sick from the alcohol "...

Thank you Flem I have not stirred it since I locked it the first day. I was under the impression that there should be no air during primary. Now I am seeing on some instructions that if I dont get air to the must on primary, the yeast cannot grow. I am going to stir now. Thanks Scott

Hello, I had a previous forum before this one but it's seemed to have run off with someone elses wine problem and I cannot get an answer, so... I am a week into primary and I locked it during the first day (might be a problem?) Any way I started at 1.114 and am now at 1.022. Seems to be...

I started a 5 gallon pear wine and started fermenting on the eve of the 3rd of March. the gravity was 1.114 before I started. Some directions say to leave for 3 to 4 weeks before 1st transfer, most directions say after about 7 days when gravity reads 1.040. The fermentation has slowed alot...