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Is there a website where you can create custom (upload pictures, etc) labels for your wine bottles?

I have a 4 week vino Italiano chianti (which I also added 3 lbs of cherries to during primary) which I racked to secondary on Jan 22. I don't have a lot of time after work so I planned on stabilizing and adding the rest of the stuff tomorrow (before re racking and topping off). To be clear...

All, I am about to start my third batch finally. As I have two buckets, two 6 gallon glass carboys and 2 5 gallon better bottles (to rack down to) , I am finally going to be reusing a bucket and carboy that has been used. When I finish with one, I take it outside and hose it off very well...

I have read about soaking corks, or cooking corks, letting the bottle stay upright or on its side. Can anyone clue me in to the process here? My corks are #9 just regular corks , nothing special, and I will be using the hand lever one from Midwest (not floor corker but not the real cheap...

My second wine kit + added 3 lbs of cherries is nearing the bottling phase. I have about 6 gallons of wine that will need bottling - my question is, how many normal size wine bottles do I need to bottle 6 gallons? Also, what size corks? Can anyone provide any links ? Thanks a lot.

Yesterday I finally had the opportunity to add the chitosan, stabilizer and one other chemical (kielosol?) to my kit wine. It had been about 21 days or so since I first started and the gravity was about .95 or so, I forget exactly. I stirred it for about 10 mins off and on to degas as...

How do you close the thing? I would have expected drawstrings or something - is that not how it is done? What do you do with it once you add the fruit, just drop it in?

4 week vino Italiano valpolicella.. My kit says after racking to secondary after 7 days (I have just done this) to not "top off" yet. It says to wait two weeks (when I add the Chems to clear the wine) before topping off. Everywhere else I have read says you MUST top off right away in...

Kit: 4 Week Vino Italiano Valpolicella It's about week two now - I racked it to secondary a few days ago, and there was very little physical fermentation going on anymore (to the eye test). Gravity was at 1. It bubbled once per minute maybe at that point in the airlock attached to the...

So, I am wondering if this batch doesn't have a chance. I just transferred it to secondary a few days ago and today stirred it a bit according to instructions (Vino Italiano 4 week valpolicella). I tasted a sip from the spoon afterwards and it was very, very, very watery. Is there any way to...

For example, oak chips. I like the ease of kit wine (just started) but would also like to add a personal touch to my creations. What are other things you can add, and when do you add them/what is the process? I am asking about oak as well since I don't know how to do that. If, say, I...

Is this supposed to be used in only special situations, or can any wine must benefit from it? If so, when is the proper time to add it? Thanks a lot.

When you sanitize a primary bucket... Or a carboy for secondary, do you need to let the star San mixture dry after dumping it before adding in the must? Or will it not affect the product?

I just started my first ever attempt at home brewing wine from a kit from Midwest supplies a little over a week ago. I believe I started it Monday. It was too cold in my house so by the time I realized what the issue was and moved it to a warmer spot it was Thursday night. It started...

If I don't have a hydrometer, what is the next best way to tell if primary fermentation is over and ready to move to a carboy? Mine is in the mail and I just want to make sure I don't hesitate and risk oxygen spoilage. I initially started this primary fermentation a little over a week ago...