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Hell-o all. I'm starting a basic Piesporter kit this weekend. Does anyone have a suggestion on tweeting this kit for a better taste and finish. Thanks. Ds

I'm making the 2013 WE Shariz Cab with grape skins. The directions suggest not to top up. Previous kits will tell you to top up. What's the difference in directions between kits. Thanks. Ds Sent from my iPhone using Wine Making

It seems like blends are becoming more popular. I recently did a white trio blend that turned out great. Can anyone recommend a red blend Thanks.

Recently purchased a Mezza Luna White Wine kit and was thinking about tweeting the kit with white raisins and a west coast oak blend cubes. Does anyone have suggestions on how to go about doing this. Thanks. Ds

I have been reading where more home wine makers are topping up the carboy with wine vs water as instructed by the kit manufactures. Topping up with wine sounds like a better finish. So here's my question, I'm making a Barolo and having a difficult time finding a inexpensive bottle of Barolo...

I recently bottled a batch of Super Tuscan that I had bulk aging for the past six months. I decided to open a bottle and taste my efforts. I was surprised to discover the taste was slightly sweeter then I expected. Will this go away over time? Is this because of the grape skins ?

Can anyone recommend a portable cooling unit for a wine cellar? My cellar is in the basement with no windows. Temperature example would be as follows. When the outside temp is 83 the wine cellar has a interior temperature of 70 with a humidity reading of 51%. I'm not looking spend a lot of...

What are the pros and cons of bulk aging vs. bottling as the instruction suggest. What is a better process?

Does anyone have any comments, good or bad regarding a white blend called Argentian Trio? Thanks

Can anyone comment on making Luna Bianca by winexperts?

Next time your kit calls for oak chips and powder try sewing two coffee filters together. The results are fantastic.

I'm at the point where I'm ready to bottle a Luna Mezza Red. My plan is to transfer the bulk wine back to the clean and sterilized fermentation container, clean the carboy and then transfer all back to the carboy. How long should I let the wine sit in the carboy before I bottle it? Ds

I researching my next wine kit. My next batch is a white. I'm thinking about a Riesling or a Piesporter. I want to stay away from a sweet wine. Any suggestions. Thanks Ds

I recently built a small wine cellar in the basement. Three walls are cedar planks and the forth wall is painted a dark brown where my wine racks will end up. My question is what should the average temperature and humidity levels be set at. I have a appox. 100 bottles. an equal amount of red and...

Help. I started a batch of Mezza Luna Red today that instructed to add oak chips. How long should I leave the oak chips on the fermentation container?

When corking white wine should the cork wet or dry? Thanks