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This what I do when adding to my batches. You can add SO2 at any time except pre-fermentation or during fermentation. I almost always ferment to dry, then back sweeten just before bottling. I add sorbate when I sweeten. Always dilute powders in some liquid before adding to wine.

Easy use calculators I'm a winemaker by trade. Own a winery. Use this calculator every damn day very accurate. It's an app for smart phones. I don't know if its made for anything else but it is found in the apple store. It's called iwinemaker by VinoEnology.com Cheers!

I make a Rhubarb wine. It is a vegetable. It is one of my best selling wines. I would suggest making small batches and changing the formula until you get the taste you and others like. I would be very surprised if another winery that has worked to formulate their wine would just give you their...

Vesta It's a good program and to answer your question about finding a winery that works with students, is you should be able to find the ones local to you from Vesta itself. They should have a list of wineries in your area. I was ask to offer my services to the students in my area, (NW...

Don't assume or expect anything. Thats where you will set yourself up for a big bust. Follow Salcoc's advice.

If your near NW Missouri in your part of the state then you are welcome to come to my winery to look and talk about start up. There are a lot things to consider. I started three years ago. Its a bit overwhelming at first but with proper planning, you can keep your stress level to a minimum...

Gio, I started in 2009 and followed my dream. I took on line classes, inturned at several winery's that were in a 100 mile area. I also hired a wine consultant when I got close to opening. Its a long road to do it correctly. I took classes from Vista. They have a great program, check it out. The...

New Label design We changed our labels to a less boring look.

Confused about "your wine". If you don't have a winery how do you have any wine? I'm thinking you would only need a liqueur license to pour.

No they are not dried out. Blue cat are like that. Have thin skin. No scales. If you look close you can see the ribs on the one thats lying on the dock. He was just lifted out of the water.

Add Dap at the first sign of the stinker and all will be well. Diammonium Phosphate stimulates yeast growth, and is a useful addition to yeast starters and wines lacking in natural nutrients, such as white wines and meads. Some winemakers add it to every fermentation. Use 1/2 to 3/4 gram per...

My friend Tommy and I with his dad caught these in an eighteen hour period, within a half mile of my cabin.

Sea Bass and stripper? Real nice fish.

I like it. But it's such a specialty type of gun, I'd be afraid you couldn't get your money back out of it.

Well, we have fun with the blue's. She was 55#'s and no we don't eat the big one's, ever. 25 and below we eat. She was small. Trust me. I have pictures to prove it. We sometimes pull 200#'s a weekend. We play hard, all night. You have to work all night to get the big one's.

Very good on want you have posted so far. Don't worry about what is under your nails or you will drive yourself crazy doing this stuff. I would have squeeze manually to get every bit of flavor out. Your ec 1118 was a good choice. Keep it cool or it will blast through the fermentation. The...

It sounds like you care about all your work in making the wine. So you should care about proper storage. If there is no good place in your home to store your wines then get some sort of refrigeration unit as terroirdejeroir suggested and be done with it here at your present house and then you...

Great thread! Great pictures and step by step information. I'll be following it.

Just bored this morning and found this forum. Thought I'd show fishing I've done down at Lake of the Ozarks. My daughter loves fish also.