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All, I'm sorta kinda in the process of trying to buy a home and am trying to figure out a way to convert a den into a wine cellar (for both my bottles who are suffering from lack of humidity and my wine making). I'm trying to figure out how I can do this without having to tear into sheetrock...

Howdy ya'll from 70 degree North Texas!!! Figured I'd check in and say hello!

So...I'm looking at what's in B-Brite and I'm starting to wonder if I could use OxyClean (or similar) for cleaning wine equipment? Thoughts?

So my WV Aust. Shiraz has been patiently aging since around mid-November and am I ever glad I decided to oak it and kick it to the curb and ignore it! Tasted it tonight....fruit forward...just a hint of tannin...this one is going to come out very nicely....color is fab! I'm a happy...

Is it just me or does the WineExpert kits tend to give off a "chemical" smell? Is this unique to the WE kits or do other kits do the same thing? I've got this in my Riesling and a hint of it in my Shiraz...maybe its just me being impatient and it'll all eventually settle out?

I've just learned a valuable lesson...wine is like motorcycles...if you don't feel good...don't mess with them.... So...here's the story.... First....I apparently didn't have my drill whip in securely....it fell out and is now in the wine (this is a Island Mist Blueberry Pinot)...

Hi everyone...hope you're settling in to pop a few of those bottles this week and enjoy Thanksgiving! I know I'm looking forward to the coma after stuffing myself with all the traditional favorites! Once I'm back from the festivities, I thought ya'll might like a peak at the two day...

I have a VR World Vineyard Aust. Shiraz that is toward the end of its stabilizing/clearing stage. I've decided I want to add oak to this. I have 3oz of the American Oak (House Toast). My question is since I'm going to rack from my clearing carboy to my "bulk age" carboy (the one I'm...

I'm finally getting around to putting the lables on my first batch/bottles of wine! Thanks to everyone on this forum who were so kind to share their knowledge! I couldn't have done it without you. To all of you I say THANK YOU! Front Label: Back Label

Is there some secret to aligning a label on a bottle? I'm using the 750mL on the back to alighn the back lable; and I thought I could somehow use the dots at the bottem of the label to center the label between the two bottle seams. Ya know what all of this tells me? I'm being way too...

I took a blending and finshing class yesterday through the Texas Enology Outreach program and all I can say is WOW! I was amazed at what you can do to 750mL of wine in bench top trials. For instance we doctored an off the shelf 1.5L bottle of a Cabernet.We ended up adding just a little bit...

So this time, I'm using a combo with the drill whip and then putting the carboy cap back on and using the winevac thing. Dang....how long does this go on???? I've been at it on and off for about an hour now. Its getting harder to pull bubbles...but I'm still getting bubbles. Are we...

I'm tellin' ya..making wine is like having kids...you worry and worry over 'em... So...I have a VR World Vineyard Australian Shriaz perking away in secondary fermentation. Pretty much from the time I put it in the bottle (which was 9 days ago), ain't much been happening... Its sorta...

So I do have some friends who love wine...but for one reason or another do not drink anymore. How would one go about making wines for these folks with almost no alcohol, but enough sugar and flavor to make it interesting? Just curious...

Texas: If you don't like the weather...wait 30 minutes...it'll change... And with that I pitched the yeast on a WV Austrailian Shiraz Sunday a week ago and put it into secondary fermentation this past Sunday. Seemed to be okay...until today when the temperature in the winery (guest...

I thought I would post this for anyone who might be interested. This is estimates based on Texas...but it probably can be applied anywhere. This was provided by George Ray McEarchern and Richard Thomas of the T.V. Munson Viticulture & Enology Center at Grayson County College (giving credit...

Well...I got through filtering and bottling this evening. Lots learned along the way. Eventually I'll get all this stuff stream lined. Thought I'd share a few pics. Labels are currently being designed so those will go on later. Here's the prep of the bottles....and the...

All, I got everything put together to filter my wine before bottling and I think the Mini-Jet I rented is on the fritz! I have everything setup according to the instructions...when I turn the machine on its a very low hum....no one is being pulled into the filtering system at all. I...

I have a question... I've been sanitizing everything they way I'm supposed to...but I can't help but "smell" the residual k-meta in my wine. Will this "balance" out once I bottle? Should I rinse my equipment after its been sanitized? Am I not waiting long enough to let...

I have started my second batch of wine last weekend. I pitched the yeast on Sunday. This evening I have noticed that the activity has slowed down. I plan to rack into my secondary fermentation carboy tomorrow and add the "house" hungarian oak in addition to the oak "dust" I've already added...