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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.

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

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...

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.

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 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 am about to drop a small amount of a clarifier into my peach wine before bottling because it hasn't cleared up yet. I also have some darker stuff going that has cherry and blackberry in it. Will the clarifier simply make the solids drop out and leave me with a darker color still? Or will...

I started some peach wine a little over a month ago. It has been in the carboy for about 4 weeks and we took some out to drink it last weekend because we went on a camping trip... wow... it was amazing. Do I need to wait until it clears up to actually bottle it? I have read that there...