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$1.37 in Ft Wayne. Just paid $0.91 thanks to Kroger points.

Kinda curious to see if anyone has used red wine yeast (D254) in mead before. I know that Scottlabs mentions it's good to use with Chardonnay, but was curious how/if the higher sugar content in honey would present any challenges.

This German kid who builds Lego replicas of soccer stadiums live tweeted a match he played using Legos. It's actually pretty cute.

$1.79 in Ft Wayne IN.

I miss Petit Manseng so much :(

I use Stoney Creek Winepress. I'll do the design in Photoshop, then just import it to the website. I like it because you can choose shiny or flat finish labels, they have a lot of custom shapes, and also label templates. After shipping, I typically pay about $35 for three dozen labels. I get...

And here's the label design for the rest of my Chilean Trio bottles.

Thanks for the advice! This is why I love WMT :) The buckets are a great idea and seem to be the most economical method, particularly with the small batches I make, but I'd just love to build something from scratch. The local business I mentioned has pretty much everything I'd need (minus...

My brother's dog, Judo, just passed away so I decided to make a special batch of labels for him.

I'm thinking about moving from kits to fresh fruits (making wine, ciders, fruit wines) and building my own fruit press. There's a local business which lets you use their materials and tools for free, which easily keeps the cost down. Has anyone built their own press or have any schematics? I...

Although they have a small selection, Label Peelers is pretty cheap. About $12 per case and was $20 FedEx Ground shipping. I used Packaging Options Direct once, and while I paid $6 a case, shipping was astronomical ($50). If you have a winery nearby, consider going there. Most would be happy...

All those wines look astonishing! Now I truly regret moving to the Midwest, lol.

You wouldn't need to add any more clarifying agents if you re-rack. Let gravity take care of it at this point. And while I haven't made this particular kit yet (next red on my list), I heard bulk aging for at least three months takes it to the next level.

My niece and my brother's dog, Judo.

What do you call a nun that sleep walks? A roamin' Catholic.

First off, welcome! In regards to yeast and foam, Scooter is right in saying temperature, yeast strain, and environment all play a role in healthy fermentation. To piggyback off that, one tip I can offer is to consider going to the yeast manufacturers website and reading the specs. Most list...

I'll be honest, I actually hadn't even thought about it until one night my SO asked me if she could taste it, lol. Sometimes forgetfulness is a good trait to have. :)

As a foreword: I'll be the first to admit that I'm not very patient and am guilty of bottling after three or four months of bulk-aging. While those came out 'alright', I wasn't happy with the final product. My current wine, the RJS Chilean Trio has been bulk-aging for eight months now, and has...