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Last night enjoyed a bad wine... well, its not really bad, just past it's prime (and may have reacted poorly to conditions during our latest move). It's a white blend that started having a bit of a funk to it, but added a splash of cranberry juice and wow, that really perked it up and made it...

We had a Grenache that was undrinkable, but 3 years and it turned a corner and became our favorite... then 2 years later started going downhill fast. Small window but we enjoyed most of them.

So many good points. I'd like to expound on a few. The pour size is a great point about not too much... not only about intoxication but also if they don't like it they feel bad not drinking it. But also too little can be soooo frustrating. I hate when I go to a tasting and there's barely enough...

The larger wine kit manufacturers actually make larger kits for commercial/retail use (or, at least they used to a few years ago). Contact their sales teams to get more info.

Made a bunch of mongo wine over the years (used to have mango trees in our front yard). It's often a bit muted early on, then gets fuller flavors as it ages. Also will drop a ****-ton of fibrous lees, so be prepared to have significantly less wine then when you started. To squeeze out a bit...

Many different options depending on how much work you want to put into it and your cost threshold. Some great ideas above. Another option is The Everything Label from www.noontimelabels.com. It's removable and reusable and permanent, and washable and erasable. It's specifically designed for home...

Both are great, and as others have sad it's really personal preference. My suggestion is to split your batch and use both; I've done this a few times and it has been one of the most significant educations in winemaking.

I am firmly in the NOT DUMP camp. Its just too early to know if there is a fault. The alc level is certainly a potential risk as BigDaveK said, but not a deal breaker (definitely want to be very careful with this wine if the alcohol is that low). I've only dumped 1 wine in 13 years, and that was...

I used dried spearmint leaves, added directly to primary fermentation. It would be interesting to see an A/B test to see if there was any difference in flavor adding it to primary or adding it later during bulk aging. We found a few "best practices" over the years by doing 2 3 gallon batches...

Absolutely, and in my opinion you should. If you're in no rush, take the opportunity to get your wine complete before bottling. Again, completely my opinion, but it's better to know your wine is stable and at a point where you're not monkeying around with it anymore, when you bottle. I've never...

First... you certainly can make award winning wines from fresh fruit; we won gold a few years ago with our mango wine (we had mango trees in our yard). Second... there are plenty of very frugal wines you can make. As you mentioned, scavenged fruit is one. Also you can use the frozen fruit...

Such an important observation... the bottle frames the label the same way a mat frames a painting or photograph. It directly affects the appearance.

The Everything Label is removable but permanent, and reusable, washable, and erasable.

www.noontimelabels.com has hundreds of designs to personalize, and The Everything Label specifically designed for home winemakers and brewers.

So I just saw this on Amazon. Just wanted to share with others who might be looking for a better way of removing existing commercial labels. I've never used it (I've cleaned all the bottles I will ever need, and now use our removable Everything Label), but if anyone else has I'd love to hear...

Great job! Really like the distressed black with the diagonal red stripe. My only suggestion would be to add more contrast. Use a brighter red against the black, and have the gradient in the text and claw go from gray to white (instead of dark gray to light gray). Really minor nuance would be to...

Also, no matter what you use to remove the label material, my advice is to use a Brillo pad (or similar) to clean up afterwards. Steal wool and soap will take off most adhesives (they are mostly acrylic water-based these days). I also recommend NOT soaking bottles to remove, since all that...

I was going to suggest using a razor decal remover, then I found this. Interesting; I've gotten all my bottles scraped years ago (and now obviously use our removable Everything Label), but hopefully someone tries this out and gives feedback. I'll create a separate post as well, just because it...

They look fantastic. Great job.

My understanding is distilled water doesn't have everything the yeast want; so instead of applying the statement above about "distilling water also removes healthy minerals the body needs " to people , it's the yeast in this case. Also I do think it might affect pH as well. I'm just parroting...