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Onlinelabels does have consistent quality and offers removable as well as permanent adhesive. We'd use them for special short run orders, and never had a problem with their stock (there may be slight registration errors with the die cutting once in a awhile, but less than 1mm off which is less...

Very engaging artwork; moody and dark. If that's what you're trying to communicate, then you've done an excellent job. I would expect this to be a serious wine. :h The only recommendation I have for the design is to maybe consolidate the text a little; it's a bit scattered about, and creates a...

Also, what kits have you made? Are they reds? Maybe it's location or technique, but our white and fruit wines are much better than our reds. We've made some pretty good reds, but I think white wines (especially white kits in hot weather location) are much easier to make great wines.

Our house is also 80 all year long. We cool our fermentations (mostly whites) using a big plastic storage tub filled with water. We put the fermentation bucket in there, and freeze bottles of water to put in as ice cubes a few times a day. We just keep the thermometer in the must and check it...

Drainsurgeon brings up a great point... we've tried for years to figure out why our wines are gassy even after vacuum, bulk aging, and bottling under vacuum (we now think it's the high pressure of tropical sea-level in Florida, but still not sure). But this is only after we realized our wines...

In a presentation I give on packaging and design, there's 2 studies I reference that really show how much an impact the visual part has. One study gave people a glass of white wine and a glass of red wine, and told them to describe them. Most described the white as crisp and fruity and the red...

Good point. Although they're not reusable, there may be a few people who might see the value... hiking, sports, beach/pool. It's not like the bags will go bad. :h I'd never thought of these as being an option, but it's quite possible a few bottles of wine from each batch may be going into...

Kind of re-hashing what others have said... kmeta (So2) helps protect your wine from spoilage organisms, and prevents oxidation. Since you're using canned juices and inoculating with a wine yeast (I'm assuming... I'm interested in hearing what you plan on using), spoilage really isn't much of a...

There is absolutely no question... the appearance of your bottle absolutely does have an impact on the enjoyment of the wine. You don't taste with your mouth, you taste with your brain. And your brain sees what you're putting in your mouth first. Many many studies have proven this. The simplest...

Taking a photo can work well, but you need to make sure your lighting is good. Diffused, even light with no hot spots or shadows. A good place would be under a front or back porch on a bright sunny day (so you get a lot of indirect light). That Scannable program sounds cool...I'll have to check...

Of course you're committing to 400 astrapouchs of wine instead of bottles. The life of wine in an astrapouch is less than a year before it starts going down hill, so you either need to drink fast or just do a few per batch.:ib

About $1.00 per 750ml bag? That's cheaper than bottles at most online stores.

As many others have said.... no worries about making a nice fruity wine from the Niagara frozen concentrate (never did anything with the concord, but I'm sure it's good too if that's what you like). The thing about Niagara and Concord (and muscadine and all these other "grape flavored grapes)...

Adding to what Stressbaby said, maybe it's a combination of oxidation and the pineapple. We've made a few different pineapple wines, and it seems to be one of those flavors that can go "weird" on you. Sometimes we've tasted a woody flavor, very often a smokey flavor, sometimes a metal "tin"...

Apothic also seems to have quite a bit of residual sugar, so you might want to think about backsweetening just a tad.

I'm definitely not the science guy on this, but I would think it's a lot like trying make beef jerky back into steak. :h

I definitely believe everyone has to figure out what they like and don't like for themselves...what works for them and the people they share their wine with. That being said... I'm with stressbaby. I'll only add raisins to a wine that I want to taste like raisins. I'll add a couple of peeled...

The scale can be tough to figure out. 1.000 is about what water should measure. The majority of the numbers are below that mark and actually represent higher numbers in hundredths... so the 10 below measures 1.010 and the 20 is 1.020, etc. So these numbers will will be measured when the...

We've used everything on our fruit wines over years, and the 2 part SuperKleer is by far the best product we've used. We clear after back sweetening since we had our sweet fruit wines getting "snoggy" after a few years in bottle, and find clearing it after back sweetening eliminates that. I'm...

Without the starting sg there's really no way to know the alcohol (except sending it to a lab for analysis). Wines that have "normal" range pH, acidity, and alcohol are too toxic for anything bad to grow in them, so they're generally safe (meaning they can't hurt you...they can still taste...