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Does anyone have any sure fire tried and tested proven ways to label bottles making sure they are all labeled the exact same way

I have just finished fermenting a 6gallon pail of wine and want to add brewers peach purée to it to flavor it. How much should I use and how long should I let the wine sit on it? Also should I mix the wine during this process?

I am nearing the stage when I have to top up with a similar wine. Can anyone suggest a Chenin Blanc to top up with.

I am at the step shortly when I have to top up with a similar wine. Can anyone give their input on a montepulciano I should use to do so

I have a pail of grape juice(the kind that when you open the lid fermentation begins)and a 3lb 1oz can of vintners harvest peach purée. If I want to make peach wine do I add this at the very beginning and I one can of the peach enough or do I need two. Please let me know anything I need to ad...

In everyone's opinion which company makes the best Shiraz kit?

I have only made wine from kits and as you all know everything has always been pre measured. I am looking at making a couple of batches from juice(5gallon pail sold at wine stores). What do I test or how do I determine what additives and how much of each.

I am doing a W.E. montepulciano. I am at my 7th day in the primary fermenter. I opened the lid and there is no bubbles or foam on top. I put a brew belt on it two days ago as I thought maybe it was a bit cold. I am wondering if fermentation has begun at all or has stalled. What should I do?

Anything special I need to know about making a Rosé?

If my fermentation area is at 68F I smell fermentation and can see some fizzing but it is not at all like I have seen it described on here. It has been 48hrs. I have one W.E selection international montepulciano and one W.E selection international South African Chenin Blanc. Any info would be...

What is the difference between the two?

Has anyone ever made this kit?

This is my first time making wine. And the only real questions i have are these. How long should I age this wine? Should I age it in a Carboy or bottles? Any info would be helpful.