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I thought I read somewhere (here) that a wine label alcohol content could be off within .5 % or something like that. Is this correct or is a wine label ABV statement have to be exact?

So I believe the TTB requires both a serial number on every vessel AND the size of the vessel listed on it someplace. (?) What have you guys used to mark glass carboys? I was considering a glass etching kit from the craft store but I’m looking for suggestions. I assume the label needs to...

Where do you guys purchase these online? My local store doesn't offer RJS.

Cellar Metrics

I've always thought 24D was/is a dangerous chemical in perennial crops like grapes but this site says you can apply 24D in the fall after the grapes go dormant. Does anyone have any experience with spraying 24D while grapes are dormant? We have a Canada Thistle problem here...

Gewürztraminer is a good dry white wine that will be nice-drinking early. It has so much flavor to offer you don't need to wait for them all to develop.

Does anyone know how many liters this kit is? Specifically the juice portion before grape skins are added.

Is Verdot the same grape as Sirah/Syrah? I head on the radio this week that Sirah and Syrah have spelling differences to explain the style in which they're made. Like Pinot Gris and Grigio are the same grape but Grigio is sweet.

Zoe how much did the machine cost, did that price include shipping?

I used two different hydrometer and both read within .002 of each other. This one had larger markings for a picture.

So I made the RJS Super Tuscan today and the hydrometer reads nearly 1.110 which equates to high 15-16% I think. Anyone else get a reading like this immediately after adding the grape pack?

Grapes are a lot like apples in this regard. If you have a Honeycrisp apple the seeds within the apple won't grow a honeycrisp tree.

The seeds may have come from Sauvignon Blanc but they won't grow Sauvignon Blanc, they will by a hybrid. Maybe that hybrid will have better qualities than the mother plant but very unlikely.

A 'secondary' with a kit IS NOT the same as a 'secondary fermentation' with raw juice. The secondary fermentation means MLF. In kits 'secondary' just means transferring the liquid to a more air tight vessel.

It's a genetic cross/hybrid of Sauv Blanc and Cab Franc.

If you have something larger like a large stainless tank or flex tank do you think one could use a new garden sprayer with properly diluted Star SAN and spray down the surfaces?

It's the sorbate in kits that will give a bad odor from the MLF bacteria.

What website are you guys finding the Cab Sauv Rose?

Are you sure it's not erineum mite? They have a similar appearance.

They're full to the brim ready to ferment? Doesn't fermenting cause the liquid to expand?!