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Anyone know of where I can get some good wine labels that I can print on? I bought some online and they bleed once they get wet.

I'm making a beer from a HME kit that makes four gallons. I started at a 1.072 and its been sitting at a 1.020 for the last 3 days. I was wondering if I need to rack the beer then add some kistosol 40 to it( a clearer) before I bottle. Should I put a clearer in the beer? Will that affect my...

How many times can you pitch yeast? I'm doing a batch of gooseberry wine. The fermentation became really slow. I started at a 1.100 and it got really slow at 1.030 after about 3 weeks. I racked the old yeast out and repitched the yeast EC-1118. 24 hours later no movement can I or should I pitch...

I have been doing this Marionberry wine which I started at a 1.100. I waited 2 days then added 4 cups of cane sugar and again the next day. I found that the fermentation process was not happening as fast as I anticipated. I then removed the staring bag which contained the fruit pulp and some...

How To Make Strawberry Wine By Damian Perrin Makes a 6 gallon Batch Ingredients 15 lbs Strawberries 7.8 gallon Fermenting Pale 6.5-gallon Carboy Airlock 1.5 TSP Wine Tannin 6 TSP Acid Blend 1.25 TSP Pectic Enzyme 6 Camden Tablets (Potassium Metabisulphite) 18 lbs. Corn Sugar (...

Anyone know how to get screw tops for wine bottles? They are for commercial wine bottles that I clean and reuse. I think the industry standard is 30 mm; however, I know they won't all be like that. I have seen some one e c kraus's website. I was looking for some a little deeper than that.

I'm making a 15 gallon batch of strawberry wine. I racked it once already. After about a month I added Sparkalloid to it. It is still fermenting. The wine is clearing. How soon can or should you add Sparkalloid? The picture was taking right after the initial racking.

I'm thinking of getting a fruit press, but I'm nit sure what is best for me. I like to do a variety of fruit from blueberries to plums. One has very small seeds and the other has much bigger ones. Which is the best one to go with?

Anyone have a good Kieffer Pear wine? I have about 31 lbs frozen in my fridge.

I'm making black cherry wine. When I first started, the must was red as a rose. Now that it is almost a month old. The wine now is a dark purple. It tastes fine. Is this normal for such a color change?

I am very impressed with sparkaloid. I was tryn to find a good clearer for my wine. I made 3, 5 gallon batches of strawberry wine. I put 2 1/2 TSP of bentonite in when I started the batch. I then added 1/2 TSP of Gelatin Finings at the beginning of the secondary. After after about two...

I purchased a big display digital pH balance test. Using a previous recipe I should have .6 tartaric acid level in my wine. After calibrating the tester several times with the 4 & 7 pH calibrating solutions. I get a reading of 2.9. Then I added another TBS to the wine and it went to 2.6. What am...

My a/c went out on me last night. I'm 3 days into vigorous fermentation of a cherry and a blueberry wine. My home is up to 81F. It will be like that for at least another day. Things are still fermenting well, but will my yeast die on me. It has a tolerance of 80F.

Anyone know how to fortify strawberry wine with a good brandy to make straw berry brandy?

I'm thinking of making a fruit wine using cooking pears. Cooking pears are hard and sweet. I have about 14 lbs. cut in fours. Is this small enough or do they need to be mashed?

What does it really mean? If I am using a yeast that has an 80% Attenuation Rate and I use 10 lbs of sugar. Does that mean that only 8 lbs of sugar is converted into ethyl alcohol and carbon dioxide?

How To Make Loquat (Japanese Plum) Wine By Damian Perrin Makes a 3 gallon Batch Ingredients 6 ½ lbs Japanese Plums 7.5 Fermenting Pale 3-gallon Carboy Airlock ¾ TBS Wine Tannin 5 TBS Acid Blend ¼ TBS Pectin Enzyme ¼ TBS Sodium Metasulfite 7 lbs. Cane Sugar (14 cups) 1 lb Pure Honey 1 yeast...