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Both are classics! :) Sent from my iPhone using Wine Making

This wine was "rough" until recently (10 months after bottling) and now it is one of my favourite reds I've ever had. I have to pour it through this to really take it to the next level though. Delicious!! Notice the fancy wine glass :) Sent from my iPhone using Wine Making

Just plain old children's glue stick. After cutting them out I laid them upside own on another larger piece of paper so I could ensure I got glue stick all the way to the edges without getting it all over the table then stuck them on. They look great but not too sure about the durability. I'm...

Cost efficient? I don't think you could get any more cost efficient than plain white paper scissors and some glue stick :)

Thanks! It went really easy with the floor stand corker. Even made up some labels on printer today.....for the few I plan on giving as gifts.

This was my first kit and I bottled it today after bulk aging in the carboy for a month longer than the instructions called for. I filled my 30 bottles and in the end there was a couple glasses extra left so naturally I sampled it. I have to say I was pleasantly surprised at how good it taste...

Grand Cru International - South African Pinotage And Cru Select - Australian Cabernet/Shiraz/Merlot Both stabilized and awaiting clearing in the carboys :) Next up is going to be the CCWS Italian Super Tuscan due to all the rave reviews here

Thanks guys. So I guess everyone is in agreement that adding sugar prior to stabilization will result in more alcohol and not a sweeter wine as the instructions would lead you to believe? I just like to get an understanding of how things work so I know how to tweak things in the future to...

Thanks guys, I'm pretty new at this but from what I've read the addition of sugar prior to stabilizing will result in more alcohol, not more sweetness. Or are the assuming your going to stop the fermentation early to conserve some of the added sugar? Just trying to get my bearings :)

I was reading the instructions that were on the website and one thing that confused me was the suggestions for the amount of sugar added to control the sweetness. Wouldnt this only change the final alcohol content if its added prior to stabilizing?