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I have my entire collection of wine supplies for sale. No shipping. Pick up in Hickory or Lincolnton North Carolina or in between those locations. Message me if you are interested. REASONABLE offers only. Over $1,000 in supplies! All in One Pump make reasonable offer Many cases of 1 gallon...

I used one pack of yeast because it was all I had on hand for 8 gallons and it fermented just fine. Generally speaking though one pack is good for 5 to 6 gallons.

It will be EVEN better with a few months aging!

FWIW, this IS our favorite kit; have made 3 of them. We let them age for 3 months before we even try a bottle. We add 5 lbs of sugar up front or until we reach 1.085 and then the full f-pak at the end. The FG was around 1.010. Don't think all is lost just add inverted sugar to your taste and...

Look in the baking aisle for the spices. Look for Apple Pie Spice. It is everything you need in one jar. That will keep you from buying multiple jars. I use this for my apple pie wine.

I too use a towel until the reading is 1.020 to 1.010 and then siphon off the lees to clean sanitized carboys.

"I" would have not added water. The slurry would have kept just fine in the fridge. I have even frozen it and used it months later.

Hello where are you in NC? Always looking to hook up with vintners and doing some trades. We don't make grape wine, only fruit wines and we have every fruit wine imaginable with many variations of the same fruit.

Not technically "dust". The wine cellar we had dug was flawed and we could not get it below 75 degrees this past summer so we had to add an air conditioner. Due to the way it was constructed it meant drilling through core filled concrete blocks, thus the dust on the bottles. It was from the...

Photos are of our wine cellar we had dug this spring. Photos were taken a few months ago and there is more bottles in the cellar now. Just yesterday we combined shelves to make more room for more bottles that will be going in the cellar soon.

It will spoil if you don't put it in a smaller secondary. Once fermentation is done there cannot be but an inch or so of head space. You need to get a smaller carboy (3 gallon) or 3 one gallon carboys to eliminate head space. You will need bungs and air locks too.

I only looked and one brand of grocery apple cider and it did contain preservatives. So yes, I could be wrong.

It depends on your water quality. We have a deep well that the water is clear, odorless and tasteless and better than any bottled water one can buy. We have always used tap water for a couple of hundred gallons of wine that we have made.

We made blueberry pomegranate and Cranberry pomegranate from cans of frozen juice. We also made Concord pomegranate using concord grapes. All are really good now that they are fully aged.

Peach throws a ton of lees. On a 10 gallon batch, we wound up with 7 gallons after the first racking. This the 2nd time we made peach wine. This year we went from 5 gallons in 2012 to 10 gallons because it is everyone's favorite. We used 56 pounds of fresh peaches for 10 gallons. Agree on...

Use wine with a dab of dish soap. The dish soap "glues" the wings so that they cannot fly off. Gently stir in the dish soap so as to not make any bubbles.

Apple cider that is pasteurized is no more than apple juice. That is what grocery stores sell this time of the year but call it apple cider. Get cider from a cider mill and it will be cloudy and contain no preservatives. This is what is used to make wine.

Started some blueberry port. Is oak typically added for blueberry port?

Did you add sorbate as well? If not your will have bottle bombs from sweetening before all the yeast is dead. If it is still in carboys, re-fermenation will start and the wine will be even "hotter".

Bentonite will clear it fairly fast.