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This is probably a question to ask of a lawyer well versed on ATF and your local state rules and regulations. One thing I have heard is always legal, provided you stay below the legal limit is someone buys the raw materials and you make the wine, they get the wine. But I don't do even that. You...

If the Titanic sinking happened in 2024.

My thoughts. It fermented a little bit fast, but it fermented. Probably time to rack it to a carboy, it might drop a few more points, might not. It's all good.

All K&C - yes, both sweeting paks - yes. I very seldom drink sweet wines, so I decided might as well do what the directions say.

This in the story makes me think I am going to pass on trying this (or the Dr. Pepper wine someone else asked about)

You don't want to add sorbate to red wine that has undergone Malolactic Fermentation. You can (and I have never done this and most don't) if the malolactic fermentation is totally completed. The danger is the interaction between the malolactic bacteria and potassium sorbate can lead to the...

If you follow the procedure you outlined, you would want to add Potassium Sorbate to the wine as well as the K-Meta. The K-Sorbate acts as birth control for yeast. If the wine underwent Malolactic Fermentation (malic acid become Lactic acid, which is less harsh tasting) then adding the...

Mine is red, has a brand name of Ferrari on the tag. It sits 27 inches fully closed. Just the perfect height for sitting in a folding chair. I had one of the blue ones and the bearing at the back became elongated. It didn't work nearly as well after that. I sold it to someone for $20 with a...

I have the red Portuguese one like in the first video. I sit in a folding chair and use it quite fine. 200 bottles is nothing to do.

Best advice I got about the double handed corker. From the owner of a LHBS. Throw it away as soon as possible. I don't use Nomacorks, but they are #9 x 1-3/4.

There is no link since these are they shops that are local to where you live. Around St. Louis, MO, there used to be 5 or 6, we are down to 2 now-a-days. Depending on where you live decides who and what they are.

I have only made mead once or twice, so I'm probably not what might be considered an expert on it, it isn't my favorite thing to drink. But, I know that all the normal yeasts we use to make wine like to do their best work between about 2.8 and 4.2 Ph, so I would want to be within that range to...

That's a really good piece of plastic and an even better tape job, wouldn't want to mess that up.

If it isn't zero, it is close enough to zero to be considered zero.

I made this as well, pretty much following the directions, except for extra aging time. My friends and family that like sweet wine find this to be most excellent!!! Have fun with it.

Maybe it should be called a fission (fishing??) restaurant??

Welcome to WMT!! Glad you found us. I likewise don't keep track of Ph for grape wines. I sometimes measure it at the start, just to be certain I am in a good starting level, but seldom adjust it. Anything 3.2 - 3.8 or so and the yeast are happy and will make at least decent wine. Often...

I do 100-300 lbs of grapes per year and have a small press like this one, mine came from Cabelas several years ago, but they don't appear to sell them any longer. https://www.homedepot.com/pep/LEM-Fruit-and-Wine-Press-956/321711995 Mine takes about 4-6 fillings to do however many grapes I have...

Costco find of the week (at least for wine). $6.99/bottle. Very tasty. VARIETALS: 34% Grenache | 33% Syrah | 33% Mourvèdre [GSM] APPELLATION: Pays d’Oc ALCOHOL: 13.5% vol. RESIDUAL SUGAR: 6 g/L PH: 3.7 TOTAL ACIDITY: 3.1 g/L The grapes are harvested and fermented separately, destemmed and...

If it is already tart, adding more acid (more tartness) probably isn't the best thing to do. With a Ph of 3.8, the charts I have say your SO2 needs to be higher than it is, 50-80. Once I am post-ferment taste has to be the overwhelming decision maker. At a minimum doing a bench test...