Search results

As a winemaker and a label manufacturer I have some input. First I agree with others who mentioned things getting inside the bottle. For me I always keep everything on the outside of the bottle and don't recommend soaking, etc because I don't want to worry about having to thoroughly clean the...

Agree with Rembee, if everything was done properly then the yeast should be neutered. I've had sorbate go bad on me (they have a shelf life) and create bottle bombs, so I always backsweeten and leave in carboy for a few weeks just to make sure there isn't any activity before bottling.

Agreed, but the risk is certainly higher for home winemakers since they rarely know exactly where their grapes are coming from and what yeast strains are coming with them. I think more important to these online forums and groups is it's an even greater risk when you throw out the assumption they...

Yes I have used one for over 10 years and love it. I have never heard anyone say anything negative about it, other than cost. If the price tag is good for you then it's a fantastic piece of equipment. With additional hoses and adaptors I've used it for vacuum degassing also. The All -in-one pump...

A lot of insight on this post. Technique for removing labels (and ease of it) depends on the adhesive. Most labels are acrylic based, and just 2 steps to get them off easily without worry about the wine that will go in the bottle later. I've always had the same fear of detritus of some kind...

So agree with winemaker81... it is sooo common to see people with a little bit of accurate information extrapolate that into bad ideas and advice. Only during active fermentation is wine NOT at risk of oxidation because it's saturated with CO2, and ONLY while the yeast is building the initial...

Beautiful labels, they look fantastic. The shape makes it difficult to even use a jig of some kind to keep them straight, but perhaps you could use the liner to help. If you're able to cut a true rectangle around each label (so the corners are 90 deg and everything is truly square in relation to...

This is absolutely fantastic. Love it, and as others said... so well executed. Well done!

As others said, that OG looks WAY high for a kit. Your posts and responses seems like you know what you're doing though, so it is weird, but getting 20% + seems unlikely (even with EC1118 it is possible but it takes some effort, step feeding, nutrients, etc). If it were mine, I'd assume somehow...

Sorry messed up my previous post. Love the name and imagery of the bluesberry. A lot of people get "witty" wrong, great job.

If you're looking for something pre-designed, we have The Everything Label which is removable, reusable, washable, and erasable. We have hundreds of designs you can personalize. you can checkout the youtube video here.

Great job! And I commend you on getting the artist's permission, wonderful!

That's a pretty cool idea about the plastic wrap. And the label is a great design too.

Yeah that does look good on the clear. Clear labels are tricky... you usually need a printer that will print white behind everything else. Home printers use the white background of the paper to create lighter colors. It is possible to make great labels if you keep that in mind while designing...

I just started a lemon ginger mead and have some ginger left over... I think I might make a carrot ginger mead; some good perspective on this thread. :)

I'd be surprised if EC1118 didn't bring it down well below 1.000 unless there's an environmental issue (temp, etc). I know this was almost 2 weeks ago... did adding sugar help?

Love that hang tag label; very creative and very well done.

Very good points. And you also have to account for everyone's individual tastes and style choices; could be that tannin in every wine is exactly what's enjoyable for someone. That's one of the things about making my own wine that I absolutely love, is not only can I make wines that I personally...

It doesn't seem like tannin would be needed (or wanted) in a cranberry wine. There's no necessity for tannin in wines; it helps bring balance to some wines and helps with aging (again, some appropriate wines). I've only encountered a few fruit wines (not grape) that benefited from tannin...