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Last year I made a batch of La Bodega port to be used as sacramental wine. We've gone through about half of it - using it only on high holy days. The congregation has been very receptive to it, but we have found an issue that was somewhat un-expected. It is far more difficult to get out of...

This is my first attempt at a Gewurz and it is drier than I like. I haven't cleared it yet. What is the best way to back sweeten?

Is it possible, when you do a kit wine - to get to the point where you don't have to top off after you rack to clarify? Several posts in the forum talk about marbles or 5 gal carboys - but, how do I go from 6.2 gal kit (roughly) to around 5.5 gal? I feel like I'm doing something wrong or I'm...

I'm coming from the beer brewing world. Instructions on pre-bottling, say to wash bottles out with a K-meta solution. Is there any reason why I can't just mix cleanitizer or starsan and sanitize that way?

So as I have perused the forums, I've learned that wine making is a great deal like beer making. Patience is required - though moreso with wine than beer. I think the longest I've gone before I could drink my hobby was about 6 months for a nice quad. So from what I have gleaned, the nicer...

I have used Grogtag for my beer labels - and I like the quality of the label- glossy, moisture doesn't seem to cause ink to run, and the labels can be peeled off and reset if they go on crooked. (Note: Perhaps it is best not to "test" a bottle or two before labeling). All of that being said...

I'm a beer home brewer coming over to wine. I'm used to the " your patience shall be rewarded" mentality that comes with brewing. So in a nutshell here is my question: Are the 4 week kits as good as the 8 week kits? There is a price difference and time difference. I'm not looking for...

For Christmas I received the items necessary to move from home beer brewing to wine making. I'm looking forward to being a part of the group here and learning (and having fun) from those of you with the wisdom and experience!