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Who has built their own wine cooler? I am going to need something that will hold a couple of carboys, as well as 2-300 bottles of wine.

You guys must have a good source for bottles with labels that are easy to remove. One winery that I have bought from before has labels that come off easily with OxiClean. A lot of store bought labels are easy... but a lot also are not.

I have a 50 gallon batch of peach wine going. I haven't checked the pH yet and I'm on about day 5 in the secondary. Do I check it prior to and after backsweetening and then adjust from there? I usually make my peach pretty sweet (not sure of SG, I adjust to taste but will figure out what I...

I'm with DangerDave.

I will probably try and sanitize from the neck up as well on the outside to make sure it's clean when bottling. I have a 50 gallon batch going now, I probably have enough bottles to bottle it, but most have labels.

I have tons of bottles that I want to reuse. Has anyone had success reusing them without stripping the labels? I HATE stripping the labels.

Ouch... $.60/lb? Grade A Peaches around here go for that, or less. Luckily I got 4.5 bushels (225 lbs) last weekend for free though.

I didn't put Bentonite in with my peach wine when it started, and now I'm wondering if it's too late??? I have 50 gallons of peach wine going in my huge stainless tank. I have done several 5 gallon batches in the past but never 50, and I have never used Bentonite in the primary. I started it...

What liquid would you add to peach wine after racking to get the volume back up in the carboy (i.e. avoid too much head space). I don't really want to dilute the wine because it has an awesome peach flavor. Should I start making my own sort of peach flavor packets to add back in after...

These have locking lids as well as large screw plugs. For my secondary I was going to just install the airlock in the top through one of the holes. With my 5 gal carboys I just use gravity and siphoning to transfer from carboy to carboy since I can lift those up to a higher shelf... that...

I have some 55 gal plastic barrels that were used in a previous life for food storage. They ARE food safe. What do you guys think about doing a large batch of wine in them? I was going to make 1 a primary and the other my secondary.

Near Greenville, SC I am trying shore container but it looks like the website just won't calculate it if you get about 8 cases or so... I don't think shipping is actually free.

Does anyone have suggestions on the cheapest place to get bottles online? Some sites charge outrageous shipping costs. I'm thinking I need about 50 750ml bottles.

Does distiller's yeast go bad after opened and exposed to air? I have some that hasn't been performing great recently.

I have been making peach, pineapple, and persimmon wines. I use a lot of fruit in the primary, then when I go to my secondary obviously I have less volume. My 5 gal bucket of mash turns into about 3.5 or 4 gallons in the 5 gallon carboy. What do you typically top this off with? I don't...

I am making persimmon wine (1st persimmon batch ever, 5th ever wine batch) Anyways, I'm moving it over to the secondary tomorrow. I can't remember the exact SG reading but my hydrometer gives me a potential alcohol percentage...It started at 17% and is now at 2.5% meaning my ABV right now is...

My peach wine has been in the secondary for about 9 days... I should have added sparkolloid earlier probably but if I add it now, how long should I wait before bottling?

I was wondering about this also. So it's probably okay to leave it for a few months under airlock?

I am in the process of making a lot of peach wine right now. When it has been in the secondary for a month, is it okay to remove the airlock, add a campden tablet, and seal the carboy for aging?

I mixed my bentonite yesterday. I'm going to rack the wine this evening and add the Bentonite. How long before I should be able to bottle?