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Welcome to the community. There are several very knowledgable grape growers on here. Check out the Map and see if anyone lives where you are thinking of moving to.

For some of my wines I back sweeten to a dry version. Weeks later I bottle just 2 gallons worth then back sweeten the 3 remaining gallons a little sweeter. This way those who like dry wine are happy as those who enjoy a little sweeter version. Win win

There is a tutorial in the Tutorial section on this. Do Not Use Distilled Water.

Keep in mind that lemon juice does nothing to assist the fermentation so you could add half up front then half after fermentation is finished. Then rack to clear. Marilyn is pushing me to make another Cranberry Lime Skeeter Pee. May have to break down and make it again. Definitely thanks to...

Congrats and back pats all around. In September you can get juice and save a lot of money as opposed on using kits. It's addicting. Once you start you can't stop. Enjoy. .

I don't use distilled water. We have chlorinated water and never had trouble. Definitely use Pectic enzyme 12-24 hours. Yeast could be only rehydrated 15 minutes or add some juice and make a starter. Nutrient either half and half of all up front, no difference. Specific gravity could be...

Watch that airlock. The "S" type are better and don't be afraid to top off to bottom of carboy knuckle.

Pineapple should turn a crisp clear. Clearly see thru it with a yellow color. I use sparkolloid and degas with a vac pump. It should have fermented below .990 I allow 4-6 weeks for mine to clear. I rack and age. Aging will drop out tartaric acid and misc. sediment. Back sweeten a bit. It's...

The oak flavor is added during the first months contact. I add to 5 gallons of Merlots and cab sauvs 8-10 ounces of chips by weight and age it in the wine a year. Not over oaked. What little sediment you get will be left behind when you rack next time.

You don't have to do that. I've done both, no difference. You can add it @ 1.050.

Sparkolloid starts to clear wine right away if prepped correctly. Whatever works for you.

Gasman I suggest you read the article How To Make Champagne found in the Tutorial section on the home page of this site. You need to be very accurate about how much sugar you add to the champagne bottles. I added a specific amount of sugar and a secondary yeast to the wine, then immediately...

You are welcome. The important thing to remember is not to get so deeply involved with trying to totally understand such a thing that you turn a fun hobby into something overwhelming. If you start with quality juice you shouldn't have difficulties. It will already be ph and acid balanced...

You're a celebrity now.

I took rhubarb juice, blended it with 10% raspberry juice. It came out amazing. Treat it like a white wine. Usual procedure.

For starters welcome. Second there are several tutorials on the home page that can answer your questions and educate you. Your wines can be good but you are really high with the gravity. Perhaps adding a little water to bring it down. You may need to add another concentrate to keep flavor...

Gently stirring your must a few times a day mixes in some oxygen, you're not whipping it. Any fruit needs to be kept wet, sugars need to be moved around as so do the yeast. You are also slowly releasing CO2 creating a slightly better environment for the yeast in a world that is slowly becoming...

That is a great advertisement. So funny.

Welcome and best of luck on your new endeavor. Is there some form of agriculture dept. there you could get insight into quality of soil and weather not to mention diseases? Grapeman's right being a pioneer you don't know what to expect. It takes years for vines to mature yet starting before...

Hey Bob there is a tutorial section on home page. Many of your questions can be answered there.