Get your entries in for the 8th Annual Greater Kansas City Wine Classic! It's that time again...Time to get your entries in for the Greater Kansas City Wine...

I've been waiting for a while to get into wine-making. I finally have the space! My plan is to buy a kit of the supplies I will need and two kits of...

I have 1-1/4 lb of French Oak and 1 lb of Toasted Oak. how much of ea should I use on the following. I am looking for what the balance is for below. ITALIAN...

Anyone know where I can buy something roughly like this (http://www.franmara.com/index.cfm?Fuseaction=Detail&ID=205) in the UK? Thanks, Steve

Hi, I'm looking for books about 'Viniculture'. can anyone advise? Thanks Itzik.

I know there are recommendations on the package for adding oak chips but I had a question. If I put the recommended 6 oz in a 15 gal demijohn, the recommended...

just started making my own wine and am wondering if it would be ok to re-use some screw topped bottles i have.? Paul.

A coworker recently told me about a winemaker he knows, who had this bottle of concentrated natural raspberry flavoring. He put ONE drop into a barrel of wine...

French wine region may feel heat Published October 9, 2006 Agence France-Presse PARIS After New World producers Australia and Chile, French...

Hello one and all, after a looooooong hiatus (too long), I will be getting back into home winemaking again. I am now in the Phoenix, AZ area. If anyone can...

I've been told that every time I move the wine, add 50ppm of KSO2. This goes for crushing, pressing, racking and bottling. A) I've also been told that if you...

Hello.. I have a 6 gallon pail of Lambrusco fresh juice from Italy coming in later this week. I do not want to make the "americana" version that is sweet and...

Each year, our last wine to go into fermentation is the pear wine. We have an amazingly prolific little Bosc pear tree that churns out prodigious quantites...

Hello, I have been renting a motorized machine but at $40 a pop it is adding up. I found a used manual crusher/destemmer for about half the price of a new...

I have 15 gallon demijohns I will be putting oak chips into. I have four of them, so I figure that I'll try some different toasts and steeping durations. I...

So we made port this year, but my partner read the Brix wrong and we ended up mixing the brandy with 20 Brix wine. We were shooting for 15 brix from what...

Hi, this probably sounds lame, but my Father-In-Law has a vine that's been growing here in Birmingham, UK since before the climate became kinder. It is very...

After I crush my red grapes and need to add any ingredients -- what volume do I use to calculate how much sulfite, acid, yeast, etc to add? The volume of the...

Is it CO2 still coming out of the must? If so, how do I put the plastic wrap on the must for extended maceration? I figure that if I still have a cap forming...

My dear neighbor harvested his prune tree yesterday and gave me about 30 pounds (weighed with pits). This morning i'm smashing and de-pitting them and eating...

Anyone have a good recipe for Muscat?

There are a lot of ways to cool down white wine fermentation. In mid-September we planned to make a muscat blanc/canelli with some residual sugar, and a local...

I am ready to begin with extended maceration. I am planning to do it for about 1 week. I have CO2 and will be sealing of the container. I just tasted the...

I've got a batch of California Carignane on the go and came home to an eggy smelling kitchen. It's been fermenting for 48 hours, still on the skins, and I gave...

I know it's probably an obvious one, but in making a gallon batch of black currant wine, the recipe says not to squeeze the straining bag when removing it. I...