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I realize that ideally this should have probably happened weeks if not months ago, but, such as it is, here we are. I have a vine that was grown by the previous house owners and I need to relocate it. I have created a trellis are to move it to already, but I am unsure whats the best practice...

I have a 6 gallon batch of peach wine I started from fruit this past saturday. I made the must on saturday, added the yeast on Sunday (sprinkled on top) after maybe 18 hours, and I've seen no action at all from the yeast. Yesterday I thoroughly stirred it back up to oxygenate it a few times, and...

I am making a 6 gallon batch of apple wine from cider pressed by a local orchard. As I only have 5 gallon carboys and 1 gallon glass jugs, after racking to my secondary I split it accordingly. I knew I'd lose some in the later racking process. I have now racked again off the sediment at low...

How does back sweeting affect ABV calculations? My wine started at 1.097 SG, and is now at the tail end of second stage fermentation, with a SG of 0.990 (still outgassing!!!). Calculations tell me that's approximately 14% ABV right now. However, it's a little dry for my taste, and I want to...

I made a mistake, right from the outset. I have a winexpert gewurtz kit, and I made the mistake of not checking how much juice was in the kit. I had preloaded water into my fermenter so it could get to room temperature. Too much water, as it turns out. So I now have about 7 gallons of mix...

Hi all. I started my first batch a few weeks ago, a WinExpert Vintners Reserve Blush mix. I'm in the clarifying/fining stage now, and want to validate and verify my next steps before I get too close to my next step: bottling. It seems that it may be better to bulk age in the carboy before...