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I got two cases of clear Bordeaux bottles at Label Peelers.

Yes, you can. I add kmeta every three months and rack like @Rice_Guy just about three times.

Here's a picture of our bottled Sauvignon Blanc.

Our time in San Antonio spoiled me for a few things: homemade tortillas, homemade tamales, fresh guacamole, and really good margaritas. We do ours with fresh lime as well. In my glass tonight is a glass of newly-bottled Finer Wine Kits Sauvignon Blanc.

We tasted the Sauvignon Blanc kits today and they are beautiful, clear, and fruity-smelling. We'll be bottling today.

Welcome! Your wines all sound great.

Should be fine, I'd add skins back into both batches, do the extended maceration, and wait until the maceration is done to add any chemicals. That's what my FWK reds are doing right now.

I'd make sparkling cider if I had access to apples. I've made it before and the process is fairly easy if you're making it dry. You have to use heavier-duty bottles like the flip-lid Grolsch bottles. I agree with @Rice_Guy about using tarter apples. Here's a link to a process that works: How...

I like #1 the best.

I don't boil my bottles. I rinse them and store in boxes with the neck down to avoid dust.

I'd switch to Lalvin ICV D47.

You could back-sweeten (after adding k-meta and k-sorbate or you can add more fruit to your batches.

Welcome! Label Peelers is in Ravenna, OH, so that's another resource.

I agree that you guys have been excellent, @Matt_Pruszynski.

You're aiming for around 0.990.

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The bacteria you use makes a difference. I have had bad luck with all the liquid ones, okay luck with some of the other powders, but great luck with VP41. I over-add to be sure I get enough in all the batches.

I have used brandy in my coffee and other ports. Another option, since strawberry port may be a bit delicate in flavor is Grappa Stravecchia which is a clear liquor made in Italy of grapes and won't impact the flavor as much. Everclear is another option. Go slow on your additions to be sure...

If the pressed skins seem too dry to ferment you can add a little of your juice buckets to them. You don't really need a press. I use a metal mesh kitchen strainer that I stick onto my fermenter bucket and spoon the grapes into that a bit at a time, and push them with my hand - my goal isn't...

Sounds fun! The varietal being different may be a good way to add complexity to you wine. I've done that in the past where I'm making Italian wines from fresh juice and I'll split the grapes between the batches and generally just aim for a similar region. My goal is to have the juice and...