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Anyone know of where I can get some good wine labels that I can print on? I bought some online and they bleed once they get wet.

That's clearing up nicely. How long has it been sitting?

30 days after starting Japanese Plum wine. Just racked it, degased it, & added super clear to it.

Here are a few batch of Japanese Plum wine.

[IMG]http://maps.google.com/maps/api/staticmap?center=30.006737,-90.049300&zoom=14&markers=30.006737,-90.049300&size

I'm making a beer from a HME kit that makes four gallons. I started at a 1.072 and its been sitting at a 1.020 for the last 3 days. I was wondering if I need to rack the beer then add some kistosol 40 to it( a clearer) before I bottle. Should I put a clearer in the beer? Will that affect my...

How many times can you pitch yeast? I'm doing a batch of gooseberry wine. The fermentation became really slow. I started at a 1.100 and it got really slow at 1.030 after about 3 weeks. I racked the old yeast out and repitched the yeast EC-1118. 24 hours later no movement can I or should I pitch...

I must be doing something wrong. I have been told that corn sugar has more fermentable sugars than does cane sugar from my local brew shop. I have had problems when adding sugar after my fermentation process has started when I attempt to achieve high alcohol contents. Normally what works for me...

Yes, I don't use cane sugar anymore. Corn sugar dissolves much quicker and easier in water than does cane sugar. Also corn sugar has more fermentable sugar than does cane sugar. Other than that, wine made with cane sugar will probably be a little sweeter cause all of the sugar will not ferment.

It is a 6 gallon batch. Looking for that high alcohol content. Will yeast energizer help or end up killing my yeast to fast. The fermentation is not stuck just moving slow.

I used EC-1118 yeast. It is at 72*F

Please help

Read my post about yeast with a helping hand. I have some wine that is bubbling slow? Added a lot of sugar after fermentation started

What is rousting the yeast? Does yeast energizer work better than yeast nutrient?

I have been doing this Marionberry wine which I started at a 1.100. I waited 2 days then added 4 cups of cane sugar and again the next day. I found that the fermentation process was not happening as fast as I anticipated. I then removed the staring bag which contained the fruit pulp and some...

I tried a peach wine this past November from fruit purée. I was pretty surprised it came out pretty well. I had been making fruit wines from fresh fruit. It was the first time I tried the purée. I really couldn't tell the difference. They all usually come out pretty well with enough time.

Jacob is right about freezing the cherries first. As the fruit freezes, the ice penetrates the pectin in the fruit. Pectic enzyme breaks down pectin in fruit which all fruit have. To give u an idea of what pectin is, imagine If grapes didn't have pectin in them. As soon as you peel a piece of...

Is this a big enough glass?

How To Make Strawberry Wine By Damian Perrin Makes a 6 gallon Batch Ingredients 15 lbs Strawberries 7.8 gallon Fermenting Pale 6.5-gallon Carboy Airlock 1.5 TSP Wine Tannin 6 TSP Acid Blend 1.25 TSP Pectic Enzyme 6 Camden Tablets (Potassium Metabisulphite) 18 lbs. Corn Sugar (...

When I use cane sugar, I used about 12 lbs or 24 cups of sugar. Generally speaking, how much sugar u add at the beginning of your wine won't necessarily determine how sweet your wine will be. For instance, if you use let's say 12 lbs of cane sugar and a yeast that has an alcohol tolerance of...