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Just curious if there is a rule of thumb that people use that I can relate to potential recipes. The fact is that I have all these things yet I don't really know how they work or how to use them

This is a pretty broad question but I'm pretty new. I'm wondering what has worked better for other people. As far as ease in process and overall outcome. Is it better to add just enough sugar at the beginning to get the brix you want then back sweeten or over sweeten at the beginning of...

So I'm new to wine making and a friend went out and got me some stuff he thought would aid me. Everything is fine except he got me a bottle of glycerin and it says it's a finishing formula. Just wondering what this is and how it is used

I just got done with a 6 gallon batch of strawberries and used Montrachet. I ended up with 13% and it has a great flavor. I would just suggest using more strawberries then you think you need. I used 14lb and it seemed to still be a light flavor

So I started my first batch of watermelon wine about two weeks ago. I was shooting for about 13% abv but put enough residual sugar in to have 18% I was looking to end up with a pretty sweet wine..however to my surprise,upon testing the abv after 4 days I found that my wine was sitting at 0.0 the...