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Looking to buy 1-2 30 gallon barrels. Preferably neutral, but would be open to used for 2 years or more. I'm in the California Bay Area.

Hi, I’m trying to get a type 02 winemaking license and I’m not sure if their site is just confusing or if I’m just dumb, but I can’t seem to figure out how to go about it. Does anyone have any tips or is there a link with a walkthrough?

I have been talking with a vineyard about getting some 80 year old vine Carignan in the 2020 season. With the amount I'm getting I'd need to split it up to fit my storage vessels, and I was thinking as long as I'm splitting it in two, why not make a red and a rosé? I've never done a rosé...

Tried to make a cherry wine pet Nat. I thought I hit a good SG, but last night I opened one to disgorge it and when I opened it the whole thing exploded, shooting glass and throughout the kitchen and living room. Took me two hours to clean up. Threw the other four bottles out in the dumpster...

I really wanted to find a ~30 gallon neutral oak barrel, but they seem to be difficult to come across. So now I'm thinking of going with a 30 gallon stainless steel. I won't get the nice texture you get from oak oxygenation but at least I can work at a quantity I think would be manageable. Has...

So I’m hoping to step things up a notch this year and get moving on a larger batch of wine. I’d like to get 1/2 ton, (or 1 ton if that’s not even possible) of good quality fresh grapes, but I’m not sure how to go about it. I live near wine country in California, I tried cold emailing a couple...

I have a cab franc aging right now that’s missing some of the more bright flavors and is a bit pyrazine heavy. I was thinking about adding some acid blend to help it balance. Is it a bad idea to do this after fermentation? If not, how would I go about it - do I just add the acid powder in, or do...

Has anyone here tried doing micro-oxygenation in a glass carboy? I've heard you can set up a small aeration stone and do it with aquarium equipment. I have a cab franc that I think would greatly benefit from it.

I have a cab franc that's been aging for a month and a half. So far I've only done gallon batches of fruit wine, this is in a three-gallon carboy. When I racked to the secondary vessel I was using a type of airlock I'm not familiar with, but then after racking changed it up to my usual S-type...

So I'd planned on making a sparkling pineapple wine in the champagne style, but recently realized that our tiny freezer (it's the kind where the freezer is just a drawer under the regular fridge) won't fit bottles upside down. So I can't really do the whole riddling and disgorging method usually...

Doing my first batch of grape wine (Cab Franc), and ended up with a 3 gallon carboy of free run juice, and a half gallon carboy of pressed juice. There’s a lot more sediment/lees than I’ve ever had in the fruit wines I’ve done. Both the half gallon and the three gallon have about an inch and a...

So I had 75 lbs of Cab Franc that I crushed last week. It fermented faster than I expected and last night when I checked it was at 0.99 gravity, while still in the initial fermentation bucket. I transferred it to a carboy with an airlock, but awhile doing so my pump broke, so about halfway...

So I’m making wine and that’s meant to be kept for a while, but in the meantime I like to make things like tepache and root beer, and for those I’d like to add a label that I could easily remove and replace. Any suggestions on printer sticker paper that I could easily take off?