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I am not new to wine making (32 batches to date), but still have much to learn. Background: I made an Orange Spice wine in 2019 – delicious! I am currently making a 6-gal batch of Blood Orange Spice Wine. Note: the spice is accomplished by adding home-made cinnamon clove extract, as before...

On accident (long story) I bought a White Zinfandel kit in March (Winexpert Vintner’s Reserve). Finally started it in September. Followed kit instructions through primary, secondary, stabilizing, clearing. Let sit in carboy 2+ months under an airlock instead of the 7-14 days in the instructions...

Are One-Step, Easy-Clean, and B-Brite the same product with different names? I have used Easy-Clean for 2 years for cleaning (StarSan for sanitizing) and it works well. But, it takes a long time to dissolve. Thanks for any insights! Mark

I have a cranberry lime batch that is fermenting exceptionally slowly. I wondered about pH so I got a pH tester and began testing this morning. 　 HISTORY - My first batch of cranberry lime done 6 months ago fermented slow ... starting SG was 1.086 and finished at Day 31 with a SG of 0.996. The...

I would like to redeem a WinExpert Australian Cabernet Sauvignon Kit with Grape Skins I did 22 months ago. I held back 12 bottles and finally opened one last night and was disappointed that it was still quite sharp/acidic. I covered the end of the bottle with my thumb and gave it a brisk shake...

I once saw that @dangerdave (of DB fame) wrote: "I'm a zester with my basic lemon SP." My daughter wanted us to make an orange wine for the fall, so I adapted a DB recipe, using Blood Orange puree. Not a good choice ... ended up pretty tasteless. So, I decided to try Dave's approach. I zested...

I am only 25 batches into wine making (12 kits and 12 fruit wines, a variety of DB variations) and, to date, have not introduced malolactic fermentation into my processes. As is the case with most of the reds, the 2-year old reds are just now coming around (which is which why I started with the...

I have been making DB for a little while now; 2 triple-berry, 4 four-berry, 1 peach, 1 cranberry lime. The 3-gallon batch of cranberry/lime is superb! So, I decided to do a 6-gallon batch. Same recipe, just scaled. During the first batch, I experienced a stalled fermentation at Day 6. So, I...

Anyone have a home-winemaking recipe for Madeira? We brought a bottle of V Sattui Madeira home from Napa several months ago to enjoy with friends. Enjoyed some again tonight. Thought it might be fun to tackle a batch.

I have a LaserJet printer (but access to InkJet). Have used: (1) Avery #6464 3.33" X 4" which is removable, but does not hold up well to moisture, and (2) Avery #5524 3.33" X 4" which is WeatherProof and holds up well, but is very difficult to remove. Any counsel on label options about this...

I have made near 20 batches of wine, but none of them sparkling. I have a cranberry/lime wine that is ready to bottle; a 2.5-gallon batch. It has a nice flavor dry, without any back sweetening. Most who have tasted think it might benefit from some additional effervescence. I am not after a full...

I am two years into home wine making (13, 6-gal kits so far) and recently made a batch of Danger Dave's Dragon Blood. It was fabulous after only 4-5 days in the bottle. Am mid-way through a second batch now. Question: to make this a peach recipe, can I simply substitute 6 lbs of sliced peaches...

I am making a WinExpert Speciale Red Velvet Dessert Wine (my 14th kit). Fermentation seems to be continuing after stabilizing and clearing. Instructions I followed are below. After completion of Secondary Fermentation, I came to Step 3 Stabilizing and Clearing Do NOT rack the wine before...

I have a Riesling kit going, and am thinking to take a stab at replicating a Colorado favorite -- Lavender from St. Kathryn Cellars. Description: "It is made with 100% Colorado Riesling and infused with locally, organically grown lavender. Visably lavender in appearance, it has a pronounced...

I am two years into home wine making (12, 6-gal kits so far) and decided to try Danger Dave's Dragon Blood. Am half done. I chose not to bag the fruit, thinking that I might get more fruit flavor this way. I knew it would be messy when it came time to rack. It was. But, it is done now. I am...

I cleaned out my basement utility area (~800 square feet?) and am thinking to build a winemaking space. One of the first considerations is temperature control. The basement tends to run ~10-12 degrees colder than the first floor, and the utility area cooler than that. Any recommendations on a...

I am doing a RJS South African Sauvignon Blanc kit (no skins). I started Primary fermentation with Bentonite, juice from kit, and rehydrated yeast from kit. SG 1.093. Instructions call for a move to Secondary after 6-8 days. I had to leave town on an emergency, so rack to Secondary happened...

I started a RJS Sauvignon Blanc kit (no skins) 20 days ago on 2/25. Had to leave town unexpectedly. All that is in the fermenter bucket is Bentonite, juice, water, and yeast. The fermenter is covered and has an airlock, so I figure I have a CO2 cap sitting on top with no oxygen threatening the...

I started a South African Sauvignon Blanc on Friday (my 9th batch). This was the first time instructions called for rehydrating the yeast. Saturday at midday the airlock was bubbling vigorously. By Saturday afternoon the liquid in the airlock was cloudy (still bubbling vigorously). My guess is...

I am a relative newbie, having made only 3 batches of red wine (a 4th is in clarification). A few bottles from the 2nd batch suffered from cork taint, so for 3rd batch I went with (inexpensive) synthetic corks to avoid the problem going forward. I have second-guessed that decision out of concern...