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I've been making my labels with just normal inkjet paper. I print 4 or 6 to a page and cut them out. I then use a glue stick to hold them to bottles. This has worked well, but I have a hard time cutting them perfect so I was thinking some printing labels will look better. What labels are...

I'm wondering what could have happened to my last Island Mist Peach Apricot Chardonnay. I had it in a 6 gal carboy aging for few months and even filtered it a week before bottling so I would have thought they would have been equally blended. However about half the bottles have had little to no...

I bought one of vinmetric ph/so2 test kits a while ago and just got around to using it today to test 9 wines. They were all pretty good but one. That is the were over the ppm for their ph levels in the 30-51 range so I think a little over is ok. One was 94ppm for a 3.42 ph. It should only be...

I made Afelwein last fall from cider. Pitched on 10/6/13. on 11/24 I racked it from secondary and added 3 tsp ksorbate, 1/2tsp k-meta and an extra 1/2 tsp pectin enzyme as it was still cloudy. I had previously included 1 TBSP pectin enzyme in the primary. it cleared and I filtered it...

I mainly use k-meta to sanitize bottles pre-filling, and for sanitize carboys. I use 3 tablespoons per gallon of water. Some places I have read that you should add citric acid to the sanitizing solution as it helps the SO2 gas to form and sanitize. Would you use the citric acid in the case...

Yesterday I racked 8 red wines that I started last May. most were very clear, it was hard to see more than just slim coating of lees if any. 2 had more noticeable amounts. I drained all of these nearly clear lees into a 1/2 gal jug which was just big enough to hold them. It will be...

Currently, I have 16 gals of skeeterpee fermenting in the basement. I've done two 6 gal ferments several times and never really noticed it much, but I am wonder if there is a limit to how many gals I should ferment in a closed basement with little ventilation? I have a cold this week, so maybe...

I froze 6 1bs of cranberries in December when you could get them. I just picked up 6 gals of cranberry juice and thought I would make some wine. I'm interested in what you would think I should do with this. 6 lbs of cranberries would not make a lot of wine, so that is why I bought the juice...

I just mixed up 16 gallons of skeeterpee. Unfortunately, I had worked up the revised ingredient list based on 16 gallons and forgot to save half the yeast nutrient and yeast energizer to add later when it get to 1.050. I added the full amounts up front. Will this be an issue adding it all up...

I just finished my last bottle of WE Vintner Reserve White Zin. This is one my first kits pitched in 11/11 and bottled 4/12. All the other bottles were fine, but my last one has a slight musty taste. Any ideas on what caused this? Spoilage bacteria? Cork Taint? I drank a glass of it last...

Jojabri published this on the Deal thread, but I know sometimes people don't re-visit threads and this is a limited offer until the run out. http://www.northernbrewer.com/promotions/free-bubbler/?utm_source=NBHomepage&utm_medium=Slide&utm_campaign=BOGO-Bubbler-2%2F12 5 or 6 gallon Bubbler...

Anyone else wanting to start some wine, but holding of until this storm goes through? I want to start a couple wines, but need the brew belts to keep them warm. With the snow/ice coming tomorrow, I decided to wait until Friday in case we lose power.

I have been making wine kits for 1.5 years, I have made some skeeterpee and apple wine. Now I want to try juice buckets this spring. I am thinking 3 or 4 buckets from Chilean grapes. A guy I know does juice buckets and found a place South of Philly, taste of the vine I think, but I can't...

I made the apfelwein recipe from cider and it is now very clear so I could bottle it. It does not seem to have a lot of apple flavor, and perhaps too much cinnamon flavor. I had one small stick of cinnamon in the primary for a week. I am thinking of back sweetening to about 1.010 or 1.015...

I have 9 different reds that I started this summer including the rjs Winery Series Super Tuscan. As I racked them about 6 weeks ago non of them struck me as very tannin flavored. 3 are zins, a malbec, chianti, merlot, pinot noir, and red blend. Does the tannin flavor grow as a wine ages...

I noticed I have some mold growing on the block in one corner of my wine room. From what I have read using a water bleach solution is the best way to clean mold. However, on this form, bleach has been mentioned as a no-no around wine. Is this just no bleach for cleaning equipment, or would...

I did a check and we have drank nearly half of the wine I have made so far in the last 12 months. I am down to one bottle from my first batch. And have 12-17 bottles from 10 other wines I have bottled for a total of 140 bottles. I may have about 30 bottles of commercial wine which I sometimes...

I've been searching for an Orange flavored Dragon's Blood thread. I think I recall it being called Tang, but I could not find it. My daughter and I both noticed that mixing Dragon's blood with orange juice or orange drink is a nice flavor. I think I recall reading a variant was made with...

OK, I have a confession. I have 5 empty carboys, but I also have 5 kits I just bought so they will not be that way for long. And to be fair, I bottled 4 batches not that long ago. I just racked the 9 red wines I have aging and cleaned all 5 empty carboys and put k-meta in them, but I only...

I'm making the WE Mezza Luna red and have added a couple pounds of raisins to the secondary. I racked later than I thought and it was already at .998 so should have checked yesterday, but I figured it could wait another day. Hopefully there are live yeast still that will convert any sugar the...