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Welcome aboard to WMT, @KB1. There is one thing I want to mention. Develop a lot of patience. I make fruit wines and fine they are at peak flavor around 1 and a half years.

This is my go-to carboy cleaner when needed. I've been very fortunate in that I clean my carboys immediately after use with a water cleaner attachment for a faucet that produces a strong stream of water. Works great on wine bottles up to 5 gal carboys. Ok for 6 gal but takes a bit of practice...

Welcome aboard, @nicktaft1999

I've been told that adding more potassium sorbate than recommended gives the wine an off taste, sorta like bubblegum.

This hobby is wide open to experimentation.

Got a gallon of elderberry going currently and used 71B-1122. Thought about RC-212.

I do whatever, however to clean my hoses and dip tubes. The last two steps I used distilled water. Squirt a couple of mils into the interior and rock the "bubble" of water back and forth to rinse any tap water out. Now for the last step. I have repurposed an aquarium pump to blow air through...

There's an app for cell phones called LENS. (Android) Very helpful for identifying any thing.

This starter is good for one to six gallons. What I failed to mention is the starter is good to go after 8 - 12 hrs. Yeah, I have pitched at 6 hr 'cause I wanted to go to bed.

@Earldw : My method for starter is add the entire 5gm packet to a cup of warm (100 degree) water, 1 tsp sugar and a pinch of nutrient. After 3 hr add 1/4 water, 3 hr later add 1/4 cup wine must, etc. Note on specific gravity measurement. Take the reading out to 3 places. Once you hit 0.999...

Welcome aboard, @johnintaylor. This is the place for what ails ya as far as winemaking goes.

You do have a hydrometer? Almost the most important tool for the home winemaker. You will need the beginning reading and the end read to determine alcohol content. Can also help in determining if the fermentation is stuck. Also if you come here looking help, chances are someone is going to...

Fermenting to dry is when you let the yeast party until there is no more sugar. This is represented by the hydrometer reading 0.999 or lower (0.990 - 0.999)

@VinesnBines To keep any critter from going under the fence take 2' high chicken wire and fold in lengthwise with at least 12" on one side. Best to bury the short side about 2 or so inches into the dirt. Most critters won't reason it out that they are standing on the fence that keeps them out...

Freeze them for up to a week to aid in juice extraction. I ferment mine dry then back sweeten.

Four cups about right to start. I even added a mint leaf to a few bottles for added mint flavor. Used small - medium - and large leaf. Found that a small about 1" length about right. Too easy to over do with a larger leaf.

@CheerfulHeart : This sounds very interesting. Depending on your liking for tartness, add the lemon, juice not the full 40 oz. I'm thinking this is good in theory and reality. Experiment.

Welcome aboard, @neronet

Are these screw cap or cork bottles?

This brings to memory what happened to me back in the 80s/90s while living in CA. Sometime in the mid 80s I made a batch of plum wine (Santa Rosa?). At the 8/9 month mark I popped a cork on one bottle. I had backsweetened it but the wine was unremarkable, more blah then anything. I stashed...