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Thanks for that! The only reason I ask about temperature is because I've listened in on a few enology courses mentioning reds shouldn't be stored below 65 as it may get "stuck" and if too high, the yeast may essentially spoil it by overheating. Again, I'm probably just overthinking!

General consensus is the higher the cost, the higher the quality. You may find some diamonds in the rough, and as szap said, the steps are essentially the same. My personal recommendation is to get kits online, as they usually have monthly deals. B&M brew stores will typically mark up a...

Maybe I'm paranoid and I apologize for a lot of these questions, but was thinking about storing temperature and testing. The first is room temperature. I know that reds should be generally stored between 70-75 degrees. I checked the room temperature of the closet I was going to use, and...

So I talked to one of the owners at a local brew store, and he said that our city's water should be perfectly fine, but I can use a Brita if needed. Not necessary though. Thanks for all of the input!!!

Thanks for the responses! Only reason I ask is because my city's water is super hard which was my main concern, so I was probably going to use distilled (or the Brita).

I just got my kit, and will be getting the juice kit next week. I was curious about two things. What type of water do you use/suggest to use during the process? Filtered tap water, jugs of spring water? I know tap water might be a bit risky depending on the make up of the cities water...

Thanks for the responses! :) I'm used to making it in larger quantities (quite a bit more than 5 gallons hehe), and we try to stray from concentrate. I'll report back, and let you know how things go! :)

Hey everybody! I was just named the assistant winemaker at the winery I work at. The winemaker told me I could snag some clusters from our vineyard to make my wine at home. The amount of grapes I can take wouldn't be much (approx. 20-30 lbs), but it would be a start. I've never used the...