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Finally broke down and got me a rather nice PH meter in order to gain more insight of the acidity levels of my wines and how they change the flavor profiles. I have a few questions. Is there a guide somewhere that outlines the preferred PH levels based on fruit? The blackberry has added water...

I am interested in getting input from those that have brewed this kit. This is my very first kit after having successfully brewed several batches of fruit type wines and find that after aging since 01/10/15 that the taste still tends to have a tartness to it. I followed the instructions exactly...

Seriously thinking about upping to 3 to 4 wines going at one time to meet the demands of my wife and I. How many do most of you brew at one time with a household of 2?

So I am new to the wine making scene and learned a great deal with my first ever wine using Old Orchard Apple Cherry concentrate. What I didn't plan for was the fact that I believe my starting SG (Didn't have the hydro yet) was very high causing the fermentation to stop at 1.030. Question I have...

Seems I made a rookie mistake and decided to not check his starting SG :D I have my very first batch of Apple Cherry going right now in a 6.5 gallon Carboy and put in 5lbs of sugar in about 6 gallons of liquid. I have no idea where the original reading was, but after 7 days of fermenting the SG...

Quick question about airlocks and the solution that is used in them. I know some use Vodka, but what campden solution ratio is recommended when going with campden in the airlock?