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I am making Pinot Grigio from fresh Juice With an SG that started at 1.088 My question is it is now at 1.000 for two days now am i in stuck Ferm? or is that the bottom for this wine? my other wines like my Peach,Blueberry,and Black Raspberry Merlot were all 0.996 or lower

When starting to make labels what is the standard size aprox? 350 X 500 ?

Are these the same corks? whats different about them? besides the label on the 2nd http://www.finevinewines.com/ProdDetA.asp?PartNumber=2310B http://www.finevinewines.com/ProdDetA.asp?PartNumber=2320B

I don't know if this has been asked but which would be better? the Meglioli or Mondiale fresco? Has anyone done both of the same type that can compare the two? the reason i ask is I want the best CAB Sav i can get and if the Meglioli is better ill wait and get something differnet in the Fresco...

Hi My name i s Lee I am from NE PA. but have lived in FL for about 16 yrs and now back in PA. My Interest in Wine making go back when i was a young sapling. as a kid we would go to my grandmothers house and i would see this glass bottle with a balloon on it. I remember asking to drink it but...

Should or could Bentonite be added to the must to help in clarifying? I dont see it in any recipes so i wonder is there a reason it isnt. Edited by: Kashew