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I read somewhere on here that 20 lbs of grapes will yield about a gallon of grape juice or thereabouts. Does any body have a different number? Does this conversion differ based on the grape variety? Thanks!!!!

I apologize for starting yet another bulk aging thread, but I couldn't easily find the answer to my question. I've made about half a dozen wine batches by now, but I have bottle aged them all. I'm starting an Eclipse Merlot kit with grape skins and I figure I may bulk age this one. My...

I want to start with the fact that it's too early to sound the alarm bells, but I do want to ping some more experienced wine makers on the question I have. This Select Chilean Sauv. Blanc I'm currently making is my fourth wine batch, but the first one that appears to be struggling to clear. I've...

So it turns out that you don't learn everything after one successful batch... :) I pitched yeast on my second batch, Dragon's Blood, about 36 hours ago. 71B-1122 to be specific activated per instructions and stirred into the must. And no fermentation yet. Temperature is 74, plenty sugar, open...

With my first batch all bottled and second batch (Dragon's Blood) fermenting, my attention is already on my third batch - Eclipse Merlot kit. On this one I want to incorporate bulk aging. The usual aspects of time, racking, sulfating, types of airlocks and airlock liquid, temperature, light...

My first wine experiment got bottled last night. The process wasn't all that difficult, but I have noticed that my corks have this circular punch mark on the top when they end up in a bottle like the corker's push rod is applying the pressure on a small area and crushing the top of the cork...

I'm more of a red wine drinker, but I do want to make a batch of white and Chardonay is what I prefer there. What's your favorite Chardonay kit? Thanks, -m

Good evening! I'm degassing my first kit and I'm finding out that it's as big of a pain in the a** as everybody seemed to imply it. It's been in the carboy for 12 days at 75-76F and it's at 76F (and 0.992) at the time of degassing. Newbie here is trying to stick to the instruction of the first...

I have several half gallon jugs I'd like to use for wine that I don't plan to age all that long (read: dragon's blood). But, how do I seal it so that it can age a little bit. That metal cap that it originally had just doesn't seem like a good option, even if I buy new ones. What do you suggest...

Good evening everybody!!! Well, this newbie here worked through the active fermentation and racked his first wine into a carboy. Now, as I am waiting for my second fermentation to complete, my focus is on degassing. To be perfectly honest it scares me a bit, since there are so many threads about...

How long can one store a wine kit (unopened of course) without affecting it? Any limitation to the light or temp?

Ok... Still working on my first batch, so excuse me if the question is dumb. 36 hours in the first fermentation, I woke up to wine in my airlock mixed with water. Do I let it be, or do I remove this bung and airlock with another one??? There still appears to be liquid in the airlock, but I'm not...

I was about to go for my first batch (WineExpert Merlot) when I realized that my best dark place is in the closet without sufficient air circulation to keep the air temp to 72F that is the rest of my place. The thermometer measures the temp as high as 79-80 with the doors shut. Now, so far I'm...