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Hi all, I've been kicking around the idea of building some purpose built software to consolidate my wine workflow which is at the moment scattered over a lot of different places (Evernote, Trello, Word docs, Google Drive, random calculators online...) and I thought I would try to get some...

Hi all, moved to Frankfurt about 6 months ago and had to leave all my equipment back in the states. I am looking for equipment options and it seems to be a little thin. So far I have found Hobbywinzer (http://fruchtweine-selbermachen.de) who seems to have a sizable stock of items, but I'm...

Does anyone have experience with how much juice a kilo of pitted cherries will yield? I am looking to pit them and use use a basket press to get 50 liters total.

I'm getting ready to start a batch of apple wine and I'm a bit confused. I recently got a TA and PH kit so I could have more control over starting musts and here is what I'm getting: SG: 1.085 TA: 7 PH: It's purple, I'm assuming that's higher than blue which is the last one of the chart at...

I bottled a batch of strawberry a month and a half ago and it has been quietly laying in its side in a closet. Today I went to put up another batch and I noticed it has dropped a ton of something. It looks like a kind of slime (see pictures attached) in that it hangs together not like free...

I was preparing a pear wine must last week and after I had sulphited and chaptalized, I had to leave town before I could start the ferment. So, I put it in the freezer to return to it when my schedule calmed down. My question: Does the freezing and thawing force out the sulphites from the...

Hi all, I'm looking for information on making a quick turnaround, low alcohol wine from fruit. Perhaps my search terms are bad, but I'm not finding a lot of information/recipes on something of this nature. I could swear that at some point I read about "instant" fruit wines that were done in...

I'm on my third batch of berry wine now and I'm afraid they are fermenting too fast. They are going completely dry right in the bucket in a max of 3 days. I'm concerned because these are my first batches ever and I don't know exactly what they will taste like after aging/bottling. I've been...

I have a 2 gallon plastic fermentor and I just racked off the most recent batch of strawberry. After scrubbing with soap and water (twice) and then soaking in Star San, my fermentor smells strongly of the last batch. Maybe I'm wrong, but I feel like if I can still smell things then that...

I'm getting a second primary bucket and I can't decide what size to get. I have a 2 gallon that came with my kit, but I'm already thinking about making larger batches. My thought process was to buy one large enough to make the largest quantity of wine that I might want to make in the future...

This is my first batch of wine so any insight is appreciated. I have a batch of strawberry wine that is measuring 1.014 SG, should I rack it or wait? The book that I'm working from says to rack at 1.300. I ask because the fermentation is going well, it has slowed a little, but still seem...

Hi all, I'm wondering if someone can help me out on a two part question (I should say that I am hoping to ultimately apply whatever I can learn to making fruit wines). First, what wines benefit from small amounts of CO2 (without becoming carbonated)? I'm reading Emile Peynaud's Knowing and...

Hi all, I live in New York and have very little control over the temperature of my building. I'm considering a DIY project for a refrigerator storage unit and I'm trying to address the issues that come with them. From my research it seems there are 2 issues that come up with fridge storage...