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I have been told by wine purchasing professionals among others that my wines are better if not as good as what is sold in the liquor stores and they were not referring to the cheap bottles. With the right procedure and patience you can to. Good quality fruit can yield excellent wines. Poor...

Zack read several of the articles in the Tutorial Section on this sites home page. You can learn a lot from there. Even a small item can effect your wine making. You can use a ph meter to take acid readings, just need an additional solution. Give all ingredients time to work including aging...

It could be due to organic fertilizer in the ground, extra water or moisture and or more sunshine. I have a vine that gets a little more sun than the others, mostly early spring. These grapes are ripe a week or two before the others.

Juice bucket would be next. Perfect time. Place your order now and juice will be in next week or week after. No additional equipment is needed.

I purchase juice from Regina out of California. There is a local distributor I get it from after Labor Day. If you contact them they will let you know local dealers. Just search Regina juice.

I soak bottles in hot soapy (dawn) water. After a half hour I remove the top half of the label. That portion with printing and coating. Let bottles soak another half hour and then remove the glue portion. Often a small plastic device will remove what's left. If there is any residue left a soft...

First of all NEVER USE DISTILLED WATER. It will tell you in the directions. Secondly there is a tutorial I wrote about calibrating your ph meter located in the Tutorial Section on this forum. Get 2 small baby food containers. They are wide enough to insert the ph meter in yet not waste...

That's Black Rot. De casting to vines world wide. Clean up infected leaves and bunches called Dead Soldiers. Start the spray program listed above.

There is no need to boil the water and definitely not the wine. When you raise the temperature of sugar and a liquid you begin a chemical reaction and transformation. Sugar (Sucrose) is converted to Fructose and Glucose. It is easier for yeast to feed on inverted sugar and is smoother than...

It's probably just residue from the fruit. You should remove the fruit and allow it to finish. How long has it been under airlock? Yeast need oxygen and shorting them too early can cause problems.

If you rack off of your lea's before the end of fermentation you will slow the entire process down. The Lee's contain active and dead yeast which contributse to the fermentation process.

Mike I have experienced no difference with the exception of additional CO2 that's needs to be removed from transferring to a carboy as a secondary. Times have changed over the years and we know a lot more about the science of one making. Wine making in the past used to take longer. Now...

When you get home with your juice it will most likely be very cold. Allow it to acclimate to about 60°. Then you can have your pectic enzyme yeast nutrient and take gravity readings. 12 to 24 hours later you may add your yeast and away you go. You will need one and 1/2 gallons to have a...

Those test strips or not entirely correct and good for wine making. As mentioned above purchase a nice pH meter for around $100. It can be a huge asset to your winemaking. You can use your pH meter to measure acidity too. That means you wouldn't need a titration kit.

On another note you could purchase a can of vintners blueberry and mix with yours, this may help your wine. Always remember poor quality ingredients will give you a poor wine.

If that is the way the blueberries are normally yes you can make a wine out of them. You can increase the sweetness and reduce the acidic level to something reasonable. If they were picked before they were ripe then it most likely will lack flavor.

Apple flavor can be made better by simmering some water out to boost the flavor prior to fermenting. In your case see what it tastes like around 1.000-1.010. In future blend it with some pears for added flavor. Make sure apples are well ripe but not rotting.

Find the flavor you like then ferment that. I remember 5 Alive. Good stuff. Whatever would be easier, frozen concentrate is my guess where individual juices would allow you to tweet the flavor. Confided the cost too.

You could probably aerate it to rid the smell. Not knowing the exact details of making it would be hard to guess why.

When you go to bottle just sample it. See if it needs degassed. You'll be fine.