Does anyone know about the process to start a winery out of their detached garage in western NY (specifically Buffalo)? I keep getting the run around while trying to talk to the NY SLA and the TTB regarding the requirements and paperwork.

edit: this would only be for production purposes. I don’t plan on trying to sell and drink on site.

Any info would be helpful!

Hi all. I am a newer fruit wine-maker. I have a question/concern, and I wonder if others have dealt with this. Some recipes call for adding your cut-up fruit to hot sugar water in primary vessel (Jack Keller's Pear Wine Recipe, for example). Like many wine-makers, I have been using mesh bags because they make things easier. But the mesh bags I have found are nylon. I am concerned about how plastics degrade and release chemicals when heated. I have heard conflicting information about nylons...even food-grade nylons. I have been told that all nylons (plastics) degrade over time and with use will eventually leach chemicals.

I guess I am wondering how others have dealt with this. Is this a concern for you? Any suggestions?

I received 32 oz of frozen Blood orange purée and I’m debating how best to use it. I’ve read that orange in wine and mead tastes of vomit so wanted to ask for some wisdom before starting.

how to make apple wine? hi! stem student here and we’de required to make apple (red apples) wine for our project. any tips or procedures in making one? we’re kinda having trouble with making one because we barely have knowledge about these 🥲

In looking to make a cranberry orange wine and I always hear that Orange juice can really bitter a wine, is this true in yalls opinions? Would it be better to use Orange juice or Orange zest for a cranberry Orange wine ? Thanks for any thoughts

Anyone got some good homemade recipes that I could try out? Please I'd love some new ones. I've done apple, blackberry, pear, banana, melon,grape, and mead. Help me try some of yours and see if they're better recipes than what I've been running

We have a hyperactive, backyard grapevine that spans our fence and a dead cherry tree. I have about 150 pounds of picked grapes in my freezer and a 1 gallon fermenter that I bought for a mead kick. I'm assuming I just break the fruit down, add sugar and yeast, and let it bubble for a few weeks? (Obviously gotta strain and clarify it after initial fermentation.) Am i on the right track or am I way too far outside of realistic expectations?

It’s like 3 weeks old rn,when I first tasted it a week ago,it tasted sweet and grape-e. Now it tastes more like a kiefer fermented milk.is this the malolactic fermentation going into play?

I have 5 gallons of cranberry apple made with fresh squeezed juice that is stuck. I’ve have this problem every time I make this recipe but always managed to get the process started but this time I’ve tried two different type of yeast and am seeing no activity (I activated the yeast following the instructions and added a bit of the must before adding the lot the the primary). I am assuming that my acidity is to high. I don’t normally bother to check acidity but that is on my list for the morning if nothing has changed.

What is a good target range for acidity? And if it is too high, how can I lower it? I’m trying to avoid diluting the juice with water but will if it comes to that.

The process to my knowledge is to mold cooked rice for around 48 hours at room temperature with koji spores, adding more white rice to a vessel with water along with the molded rice and wine yeast. You strain the leftover rice grains but some enjoy leaving them for their mouthfeel. I know that there’s alcohol as a byproduct, but has anyone died from this? Cooked rice poses a substantial risk of B. Cereus which has wiped out families after only a few days.. are all of those potential toxins killed in the process?

I am interested in starting my own branded wine. Small batch.
Kind of a humorous / ironic brand that I think would get some sales.

I have a batch of apple wine that turned out pretty well, but is a little one-dimensional and I was interested in experimenting to make it sparkling. I fermented the wine completely to dry. Could I just add sugar at bottling, or would I also need to re-pitch yeast? What is typically the way to do this?

This question goes for mead and wine making and I’m still somewhat new to this, but after fermentation has ended and it’s racking time, ik i can just wait it out and let the stuff settle to the bottom on its own, but I have turbo clear and wanna use it cuz I’ve heard a lot of good things, my question is sense I can’t find me any good info ANYWHERE online (that’s y I’m asking here) will the turbo mead negatively effect my mead or wines flavours at all? Will it add any sort of bad flavours during the racking wait period? Will it ruin any of my flavours I’ve nailed and wanna keep? PLEASE bombard me with all ur tips and info cuz googling is beyond useless for me and this question atm. THANK YOU VERY MUCH

I made a muscadine wine from fruit off my vines. Everything is going great. I moved to the carboy and been in the cacarboys for 8 weeks and still getting bubbles. It has slowed down but wondering if it will ever stop. I tested it a week ago and still showing 15 percent. I've been running 70 to 75 degrees. I had a five gallon batch that I put 10lbs sugar per recipe. Any comments would be appreciated

I have a freezer set up with about an inch of food grade glycol/water at the bottom, which does a great job at freezing the yeast at the top of the neck. Disgorging is clean and all the yeast comes out. But when I have to add dosage, it ends up gushing, even if I add the mixture slowly. Any advice on this? I'm making a rose with Chardonnay and dosing with Cab Franc, sugar and KMBS.

Also, if anyone wants to share their blend for the liqueur d'expedition, I'd love to hear that as well.

Hi all, as the title states I have some interest in making wine. However I’m interested in making 1 gallon batches to start out rather than the 30 bottle kits that exist! I like wine but that would be a lot to start with. Smaller might be even better if that makes sense.

I’ve looked around and was hoping for a starting equipment kit recommendation from those with experience. A few of the websites I’ve looked at are sold out or appear to be far more expensive than other examples.

Any help is appreciated or if this not appropriate I can take it down.

I saw an older post about this and lots of folks recommended Avery. I tried Avery and found their tools to be a pain in the ass honestly. Is there a better/newer option? We are just making wine for our wedding, so we'll need ~200 labels but not worried about the legal requirements for selling wine.

My first wine making, 3rd day of primary fermentation. Any tips are welcome.

We recently made our first batch of wine (used a kit from bigger jugs) gone through the process step by step and had first taste yesterday after bottling and it tastes pretty good all in all.

Decided to put one bottle in the fridge to try cold later and it noticed it tastes totally different once cooled, almost like it's flat or like your having a drink of water at first then some wine straight away after. Had a look around and not finding anything about this online, so wondered if it's a known thing about home made wines not being refrigerated?

Tried a tiny bit of one of the others that hasn't been refrigerated and it's a really obvious difference! Full of flavour

For note it's a savaugon blanc, going to give the rest a few months before opening

Thanks in advance

So I'm making a 2 gallon batch of apple wine and it's been fermenting but it's been almost 10 days and I taste like I just added the sugar. What can I do to help fermentation!?

Just like the title says. Ive had decent results with kits but the red wine must I've sourced from grapesforwine.com have yielded much better quality wine.

Does anyone know of a source for white wine juice/must?

I have my wine bulk aging in my garage. It doesn’t often get below freezing here but can get pretty cold, high 30’s at night. Will this negatively impact my wine? What does it effect? I can move it inside but if there’s no point other than if I wanted malolactic to take place (I don’t) is there a reason to move it into the house?

Hey everyone,

Here in Germany there is a famous mulled wine stand in Brunswick that offers some heated mulled wine with a bit of malt concentrate to the seasonal drink which we call Glühwein. I am a big fan of it but now I am curious. Is adding a malt concentrate juice to a wine before bottling safe? I’m not sure if it has sugar in it or not so I have zero clue if a spontaneous reactivation could happen.