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Hi all, I am ageing my wine in a spare room that stays at 72-75 F. My question is, am I wasting my time making wine without a cold storage area, or will I have to drink it sooner? I have read that the higher temp of 72 increases ageing reactions, but I want to get the opinion of winemakers...

I've read that one should not over process fruit, but I'm one to ask why. What are the drawbacks to it?

Hi all, I plan to start a muscadine vineyard. I only have room for 10 plants without crowding them. I am thinking about getting different varieties to produce different wines. I expect some to fail, and some to be undesirable. I'll replace those as needed. They say 40-60 pounds per plant...

I'm a newbie, but I've been studying the art a lot. I have 60 gallons made/making/ageing. It's fun, and cheaper than buying, plus I like mine better than what I was buying. I made a lot of rocket fuel, but lately I've been diluting it down with F-Pacs. I like it even more now. I always cook...