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Several months ago, probably longer, I sent a message concerning some of the vines I had a few of which were King of the North supposedly "discovered" in a Madison WI neighborhood. Some people wanted me to report after I made some wine from the vines. I only had about 3# of King of the North...

Anyone familiar with the advantages, disadvantages of the various additives used for body? This has probably been discussed but I didn't have much luck with a search. Glycerin, raisins, bananas all are used to add body or mouth feel to wine. I've used raisins in the past but the price gets a...

Just started 6 gallons of cranberry wine. The recipe called for 1# raisins per gallon. After finding out raisin were $2.99 per pound, I split the batch into 2 gallons without raisins and 4 gallons with just to see it they actually made any difference when I was done. Now for the question...

I did a brief search on this subject (no luck) because I assume my question has probably come up before. I ferment to dry unless I mess something up like a cranberry I've mentioned before. I then back sweeten to taste usually end up with a SG of 1.002-1.006. Invariably I run a little short...

I managed to harvest a small amount (6#) of grapes from my backyard vines this year. The grapes are King of the North planted 2 years ago. I'd like to see if I can ferment whatever small amount of juice I get. I've got a Sauvinah blanc kit that I thought I'd start and then pull off a cup or so...

I picked up some PVC closures to dress up the bottles I give away. Is there some secret to smoothly shrinking these without wrinkles or do I need to purchase a special shrink wrap gun?

How well does the Vinometer work in determing the alcohol % in finished wine? Or is it just as accurate to use starting and ending SG?

Thanks everyone for the info you provided on what apparently was a stuck fermentation. I measured the sg again at 1028 and made a fresh yeast starter over the past weekend. I used Lalvin 1118 champagne yeast, orange juice conc., water, sugar and yeast nutrient. I got that fermenting nicely...

I started a batch of cranberry wine (4/15) following a WineArt receipe. I used 20# of cranberries and 6# of raisins. The starting SG was 1.115. Fermentation was slow to start and very "quiet". I racked it for the 2nd time this weeked and the SG was 1.028. It was sweet and the taste while...

Just started my 3rd batch of fruit wine. I've made cherry from a Wine Art receipe (3 gallon), raspberry (3 gallon) from Vintners Harvest and just started cranberry (5 gallon) following Wine Art all since last October. I've used Lalvin 71B 1122 yeast since it's recomnended for fruit wines. In...

I've got 15 pounds of frozen cranberries and have been reviewing recipes. Some add golden raisins and some don't. What are the pros and cons of eithering adding raisins or not?