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I have been making wine from juice for many years. I retired and added grapes to the wine. I am not yet familiar with how wine from grapes tastes as it goes thru the process. I have a 54 liter demi of a nebbiolo barbera blend, that i started in September. I racked it and it tastes somewhat...

I have made wine from juice buckets and had great success, I am looking to add a lug or two of grapes this season. Since I don't have a crusher what would be a easy method to remove the skins etc? I was thinking of some type of cheese cloth- pantyhose combination. Has anyone used a system...

I have 3 gal of reisling that elderflowers were added. I am thinking of making 2 gallon as a sweet dessert wine. I have heard there are sweeteners available that won't cause re-fermentation. Any recommendations?

I am interested in adding dry tannin to my wine. I enjoy that flavor profile. The package indicated 1/3 teaspoon per gallon. Has anyone thought that was too much? I am adding it to a Chilean Cab Sav that I started in May 2018. Also how long should I let it age in the carboy after adding? Thanks

I am planning to try making from grapes in the fall. I want to try a small batch the first time. About how many pounds of grapes would I need for 6 gallons of juice? I have 5, 6 and 6.5 gallon carboys.

I am in need of a pump for my wine. I have recently added at 50 liter oak barrel to my cellar. I also have 20 liter barrel, three 54 liter demijohn and 6 each of five and six gallon carboys. I need a pump to transfer the wine from the demis to the oak and back again. Bottling would be a nice...

I make all my wine from juice buckets. My question is about how the wine changes after it is opened. I age in carboys for 12 months before bottling. I have noticed how my wine is better the second day after the bottle is opened. The difference is considerable. It is softer, smoother, and...

I make all my wine from juice buckets. I am looking to make a GSM blend, Grenache, Syrah, Mourvedre. However, Mourvedre is not available. I am looking for an appropriate substitute, my first thought was Malvasia. It starts with M and is usually a blending grape. I don't know the taste profiles...

I am looking to make a blend of Chilean juice. I want to add Petit Verdot that I can only get as grapes. I usually just do buckets of juice. I hope to add the juice from the grapes to one of the buckets. Do I also add the skins and if so for how long. I was hoping for 3-3.5 gallons from the...

I am looking for a product to mechanically rack my wine. I have several 54L demis and they are too much to lift up and down to the height difference to do it by gravity. Does anyone have a recommendation on what I should get. I've read vacuum pumps should only be used on carboys but not demi

I have 5 gal of Chilean Vigonier that was started in May. I wanted to add some elder flower flavor and back sweeten a very little. I can get the elder flowers, how not sure of the process that I should follow.

I make my wine from juice pails. Cab Sav, merlot, cab franc, etc. The wines are all good and I have received many positive comments. However I find they are a lot better the second day after the bottle had been opened. They were bottled after 11 months. Even store bought wines are a little...

I made some from juice that were started in May and bottled in January, Malbec, Carmenere and Cab Sav. they were fine in January and February but now in May they have developed carbonation. i assume it is MLF that took place in the bottle due to the cold temps that were around this winter...

I am looking to make an Italian blend from nebbiolo and barbera. Should these go together well?

I have a 6 gal carboy of gewertztraminer that I started from juice in September. I am looking to make half of it a semi sweet variety. What is the best sweetener to use, sugar, honey?? And how much should I add. I'm looking for a white zin sweetness or less.