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I sprayed my Concord vines this year for the first time ever with Sevin. They were covered with beatles and something else that was eating the vines. My question is, what can I do to make sure all the pesticide is off the grapes when I harvest them? If I rinse them...there almost has to...

Here is a stupid question... Does white wine get stored with corks up? I bottled 5 gal of Riesling with non synthetic corks. I had someone tell me, "you store white wine with corks up".

What would be the best way to flavor wine juice with lets say peach? I am looking to get 6 gallon of Chardonnay or a Riesling this Fall and would like it to have some peach flavoring. I did a Riesling last year and just bottled it...it turned out awesome and I am simply looking to add a twist...

I transferred my juices to all my secondaries. I started out with 6 gallon of each variety. This provided me enough juice to fill a 5 gallon carboy and a 1 gallon bottle. My question is: my 2 reds, Chianti and Barolo, show airlock activity in the 5 gallon carboy's but not in the 1 gallon...

I failed to get on a local imported grape juice order and I am looking for a place to purchase order grape juice. Is there any place online that I can order from that has 6gal buckets? I am looking for any European red varieties. Edit... I finally got some juice locally. Not real local...

My grape wine seemed to have stopped bubbling. The water in the S airlock looks like its being sucked back inside the carboy. Is that normal? Is this the stage they call bulk storage? I'm going to rack it for the second time.

I'm going to rack soon and what can I use to replace the lost volume? Boil some tap water? How much headspace to leave? Wish I would have saved a gallon for topping off!

I'm new here and new with wine making. I have a fresh batch of apple cider and grapes fermenting. The grapes are about a month old and the apple cider is about a week old. All fruit was harvested from my family farm. A bit about the cider background: OG: 1.066 I started with...