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Can anyone recommend a decent vacuum pump that doesn't break the bank? Need to replace one that went bad and don't want the same thing.

I really want to use a 1 3/4" cork, either Nomacorc or Diam would be great, but I'd like them to be chamfered. Unless you're commercial winery or you just make a lot of wine, buying in bags of 1000 just isn't practical. It seems like the industry doesn't care about home wine makers and they...

I'm moving up to fresh juice from kits as I want to give that a try. Orders at a local supply has opened for the Mosto Bello Italian juices. I have a couple questions if some people with experience with this could chime in. How did the wine turn out? Is it the next best thing to crushing...

I started preparing a red today and got a starter going as well. After I reached the SG and volume I checked the PH. I'm at 4.0. I don't have anything other than citric acid or lemon juice to adjust the PH. Do I leave it and ferment, adjusting at the end of fermentation or try to adjust with...

For those that have made this wine from FWK, did you add any grape skins?

Is this happening to anyone else? I'm using a Portuguese floor corker and these are Nomacorc 900's 1.5". This doesn't happen on every bottle, but I'd say about 10-20% come out of the bottle like this. I'm guessing that the cork isn't getting compressed enough and it's hitting the edge of the...

Which one has the better port kit? Thinking about the new Winexpert bourbon vanilla port but I’ve heard people really liking some of the RJS kits.

So I'm looking at doing one of the FWK Forte kits but with only one skin. I know, you're asking why. Based on the cost of what I got the Forte kit for, I'm thinking using one skin for that and then using the other for a Tavola kit will save me some cost on each batch. I'm wondering if anyone...

Anyone every try, or use, Neotech corks? Labelpeelers has a sale going on and they have stock of these from an overrun from a local winery. The price is good and I'm tempted to try them but never heard of them before.

Does anyone know what the process is that FWK uses to produce the grape juice they sell? I know they don't pasteurize as it needs to be kept cold but what else goes in to the process to create the finished product? Are there other chemicals that get added or is it truly just crushed grapes...

My blackberry wine has finished in secondary and racked off the lees after clearing. I’m ready to sweeten it up a little. I know sweetening is to taste, but I’m curious if anyone measures the sugar level so you can just repeat easily. What’s the best way to calculate the sugar in the wine? Just...

I'm not sure if this is the right forum, if not maybe the mods can move it to where it should go. I was wondering if anyone else has found the communication from Label Peelers to be as awful as I have found it to be. I've sent them inquiries and questions in regards to various things in the...

I started one of the Winexpert Apres dessert wine, Chocolate Raspberry. I may have done a bad thing. I didn't realize that there were two packets of EC-1118, they were packed separately and I didn't think to look for two when I went to pitch the yeast, so only one packet got pitched. I...

Hi everyone. New to wine making, not to Michigan ;) and I'm enjoying reading many of the posts on here. Everyone seems very helpful. I've been brewing beer for some time now but can no longer drink it due to gluten issues. (Not thrilled about gluten free beer). Hoping a lot of that knowledge...