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All kits will ferment to dry (except for high alcohol desert wine kits). You can't easily stop the fermentation process.

Have you tried Pectinase to get rid of the haze?

Other than clearing, I don't think there is a material difference between bottle aging and carboy aging. So, if you have to bottle after 7 months, no big deal, as long as you still let the wine age 2 years before you drink it. Try this: Get the AIO Head Space eliminator. Try that on one of...

I'll probably still be here.

I thought it was a cheap way to save $2 on yeast.

I'm in the Milwaukee area when you need help with the harvest/crush, and bottling (150-200 bottles?). I have a Swiss corker (Rapid 12?), which is smoother than the Italian corker.

For sterilization purposes: either. For stabilizing wine: Potassium. Sodium Chloride is regular table salt. Sometimes you see Potassium Chloride as a salt substitute. It doesn't taste as salty. Similarly with Sodium Metabisulphite and Potassium Metabisulphite. When used to stabilize wine, the...

My original response was in response to: "I'm not a chemist but I really think that you cannot produce methanol by fermenting anything edible." It shows that methanol is a natural fermentation product. That was the purpose of the link. I do NOT think that methanol production in wine is anywhere...

If you haven't made any wine, then get a packet of EC-1118 yeast. It costs about $2 from a home brew store.

See how many glasses it takes to feel tipsy. Compare that to something you know with a known alcohol content (beer, wine, etc.). Use anything you can that is reusable and has an airtight seal. Collect used beer bottles (without screw tops). A capper and caps are cheap. Screw top wine...

A lot of water will kill you too. https://www.ncbi.nlm.nih.gov/pubmed/11926610 Campden tablets are pre-measured Potassium Metabisulfite. I use the powered form, not the tablets.

Actually you can. Which is why you discard the first 10% and last 10% when you distill. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5028366/

You don't need a seal. Many people ferment juice with a towel covering the pail. Funny how that happens when they yeast have consumed all the sugar and converted it to alcohol. It takes about a week.

I was at a dinner with an open bar, and I asked if they had any dessert wines or port. The waitress comes back with the bottle, and a sample. As soon as I saw it, I knew what it was. It tasted awesome. Not wanting to break the host's bank, I asked how much, and she said $10-$15, but she would...

As you age the kit, you will be racking. I assumed you would be going from one carboy to another carboy. You could rack from carboy to pail, clean the carboy, and then rack back. Then you would need only one carboy.

You could make it out of a fermentation pail.

The ways the Manufacturer's do it is: Start with grape juice in the 1.10 range, and ferment down to 1.03. They then at 140 proof "brandy" to stop the fermentation, and raise the alcohol to 20% abv. The "Brandy" is not what you buy at the store. It is "young brandy" made for this purpose, and...

It will keep bubbling until: 1) Fermentation is done; AND 2) You have degassed, or allowed to naturally degas for months.

19-20% is the usual range. You need it high enough to keep the yeast from fermenting the remaining sugar. I agree with you. That said, traditional port uses grapes starting around sg 1.13, and stopping fermentation at 1.03 by adding brandy.

Ditto. Rack to remove sediment