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The yeast might eat through some of it, but probably not a whole lot. Like G259 said about peach, and what we've had with our mango wines, it you loose some volume due to the heavy lees. We use a nylon painters mesh bag for the fruit, and then squeeze out as much as we can (which will leave...

All 3 of your wines (to me) seem like they should have some residual sugar to make them palatable. I'd backsweeten to taste and like Sal said, give them some time to integrate and mature.

Onlinelabels.com has good products too, and also has removable adhesive options. Any address label is probably going to be very similar in weight and quality with permanent adhesive, so I would just go by price.

I would not use the oak chips meant for grilling. You can certainly do it, but I would only do it as an experiment and only on a small quantity; and I would not have high hopes for it to make anything better. There are whiskey barrel oak products out there specifically sold for wines. With that...

For online labels, stoney creek does make nice labels. Noontime Labels (my company) also has removable labels and might a be a little cheaper, and we have hundreds of designs to choose from. There's a full spectrum of choices depending on what you want it to look like, how much work you want to...

Here's our latest I just made for a Halloween party we went to. You know what's worse than zombies? Drunk zombies. :)

And if you just racked it off the gross lees, you'll probably want to let it sit for a few weeks to let it settle out more (solids precipitate out). I've never done a gallon batch, so I'm not confident in how much time it takes. It is wine now though, so you can start drinking it anytime you...

You are spot on with your concerns (which I mean as a compliment). Yes you want to reduce the amount of headspace as much as possible, so there is the smallest amount of surface area contacting air. If it's in the neck you don't have anything to worry about. It's always recommended you get the...

I had the same issue and it was the bottles... we bought cases of bottles and when we started opening them realized they were a #!*$% to get out. It was actually the neck that caused the problem. Seems these bottles had a bit more taper to them, so the cork would expand out a lot more on the...

Yes it can happen and is just a "not-so-good" cork. I would make that the next bottle you open, or do what Thig suggested and re-cork if it's going to be sitting around for awhile. I've had this happen, and I've also had wine wick out the side (between cork and glass). It's not the end of the...

Really enjoyed this thread just a s a read... good advice, a dash of humor, and a happy ending. :)

Agree with Sal, but would add that if you're at the end of fermentation you might want to add a bit of extra kmeta if you are going to aerate it significantly. Given the temperature I'd be surprised if you're not almost done with fermentation. Can you describe the odor? Also, how did you use the...

What you make and blend is so personal I have no idea how to help. :) What others posted is great information. If you are using grapes, Pardo Wine in Tampa can help. http://pardowinegrapes.com/. If kits, Southern Homebrew has great selection and prices http://www.southernhomebrew.com/.

Yup, what Scooter said. It's alcohol by volume, so by adding sugar you are increasing the volume slightly, while the alcohol content stays the same. But unless you're adding huge amounts or adding it with water it's not really enough to effect a change. Using a simple syrup MIGHT make a slight...

The best tweak of a kit we have ever done was making a port style wine. We've done this a few times now with great success with a kit and other wines as well (pineapple juice and a caramel wine). Best one by far was our mocha port. Took an inexpensive cab/shiraz kit and force fed it up to about...

yeah, they're interesting. They have a lot going on because of the extended time on the skins. This particular one we tasted when it was very young, and we DID NOT like it at all (and it was the first time we had aver tried one of these, so that was unfortunate). But the winemaker gave us...

Last night enjoyed a very interesting wine; a "orange" style wine, made from colombard grapes and processed like a red wine. Kind of like an inverted rose'. Black jellybean on the nose, and fruity petrol flavors. Kind of reminiscent of a late harvest Riesling but also very different and very...

I'd be really interested to know how a gallon comes out. Like you said, treat it like a fruit wine and see what you get. Fermentation is transformative, and you just never know what flavors are going to stick around and what is going to get changed into something else (good or bad).

I had an intentionally over-oaked cab (going for a smokey oak for steaks and BBQ) that took a few years to mellow out. Every wine is different, but I'm glad I just waited it out. Turned into a wonderful big red.

I think it's a great idea. Probably won't last very long with proper cleaning, but would be pretty. :)