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We bought a UBrew/UVint shop about 6 months ago. It was a pre-existing business in a location that has been in operation for almost 40 years. We are dealing with issues with the building and layout of the space. Changes are going to take time and money, and we hope to eventually move once the...

I have not seen this before and wondered what I would do to save this wine. It was clear when bottled and 2 of the 9 bottles have stayed clear. Thanks in advance!

How would one best impart a slight grapefruit taste in a wine? Zest? Juice? Added during fermentation or after?

I was given a "tried, tested and true" crab apple recipe. However, when started I noticed it was very dark (due to the added tannin) and I want to know if there is anything I can do to save this wine. I am assuming I shouldn't of added all of the tannin the recipe called for. 2 1/2 tbsp...

I have always taken my fruit wines down to below 1.00 SG, back sweetening if needed. Recently someone had told me to stop it earlier to keep more flavor of the fruit and omit the need of back sweetening. They were also were against any malolactic fermentation for the fruit wine, saying it...

I am looking for a quick universal recipe that could be used with almost any type of fruit. Somewhere I had seen a 4 week recipe that used frozen fruit and a bag of sugar, but I can't find it anymore. Anyone willing to share?

Starting a new business and would like to know the "must-have" supplies I should carry. I'm an amateur winemaker myself and know of some of the basic supplies, but I want to make sure I have everything. Any favorites? Any cool new equipment or items you've seen?