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My husband gets a bit frustrated with me because I give a lot of our finished wine away. We have friends and family who truly enjoy my wine and I really get a kick out of sharing it with them. It's the best part of the wine making experience for me. I think I probably drink as much as I give...

Using marbles is a very clever idea. I don't like to add water to my wine either and the fellow I buy kits from and the person that showed me the ropes of wine-making NEVER tops up. They claim to have never had a problem with the airspace and are totally against watering down their wine. I have...

This story sure skeered me! I think I will stay with my very basic kits to keep myself out of that kind of trouble. I could see myself going to great lengths to save my wine too!

That is interesting George. There seems to be such a wide range of opinion on how long to age a kit wine. I hope I someday build enough inventory to age some that long to find out!

I ran into this same issue when I tried my White Zinfandel just before bottling. It was very strong and had no fruit quality at all. I mixed up a sugar syrup of 6 ounces sugar to 3 ounces hot water. Once the sugar was dissolved and the syrup cooled I added to the carboy and stirred like crazy. I...

Oops. I didn't mean to offend anyone with the question.

Where do you buy your equipment Stinkie? Do they have a website?

6 gallons (pretty soon!) of White Zinfandel

Do you recommend adding sugar to the primary fermentation as a better option?

Could you tell me more about the process of increasing the alcohol content after the wine is finished? I didn't know you could do that. I have thought about trying something (other than leaving out water at the beginning. LOL!!!)

I love the vinator. It really speeds up the sanitizing process when bottling. I didn't buy the bottle tree however. I just put my bottles in a dish drainer after they are sanitized. The bottle tree just looked to me like it would take up a bunch of space and would be rather difficult to clean too.

Mistaking the imperial gallon for the US gallon is exactly what I did. No wonder my Pinot Gris knocks me on my butt after 3/4 of a glass! If I top off at the secondary fermentation will I be OK? Directions say SG should be at 1.010. Should I adjust that reading for the additional water at...

I am currently making my third batch of wine. (Can you say newbie??). I began with a Peach Chardonnay for Christmas gifts and just finished a Grand Cru Pinot Gris that came out fabulous. A friend of mine taught me the ropes and I just love it! Right now I am in the primary fermentation on a...