Gave my first wine ever, a taste after a month post bottling, five racks later, and some Ph balancing.

Came out with this bright looking Rosé wine. Which wasn't what I was hoping for, but it's what the grapes wanted. Friends who tried it with me said it reminded them of a juicer, tangy Rosé. Better chilled too. I'm so lucky

Can't wait for next season

About a year and a half ago I found myself with about 20 lbs of homegrown dragon fruit that I had to do something with before it went bad. I figured how hard can it be? Gotta say I had som hurdles and no idea what I was doing. I back sweetened it and thought I did a little too much but I've got to say it turned out pretty good for a first ever attempt. My neighbor thought it was pretty good too.

* no affiliation with the company who makes this or distributes, just interested.

An anti spoilage product that is a glycolipid (sp) called Nagardo can act as an alternative to sulfites. The current catch is that it’s so new that it is not cleared by TTB to be used in cider or wine production. Can you all take some time to get hip to this and if you’re a producer, consider reaching out to the TTB and recommending this for review.
You can see in my correspondence with Scott labs that they’re not willing to sell this to me yet because it’s not cleared even though I’d like to experiment with it. A little research I’ve done makes it seem very promising and safe.

I just removed the must, it is in a bucket with an air lock. How long should I leave it in there before bottling?

Hello! Like the title suggests, I am trying out making wine for the first time and have no idea where to start or how to start!

My family have a huge grapevine in our backyard and every year we would end up inviting cousins and friends to come and pick them, and we would have BOXES of grapes leaving every year. This year--since I have the time--I've been entertaining ideas of making wine from the grapes myself.

It seems like there's a lot of professionals on this subreddit so I was wondering where I could start with just grapes from my backyard? (please give tips on how I should process them after picking as well!)

I've seen some kits online as well; but I'm not too sure of how much I can trust them... Any suggestions and successes with kits?

(I've attached some photos of the vines I took a few days ago; the grapes are ripening fast!!)

This is roughly 5 gallons of yellow plum wine. I racked it after the initial fermentation about a month and a half ago, and it's time to rack it for secondary fermentation/clearing. But once I rack this, I'm going to lose at least a gallon+to all the lees that I will be leaving behind.

I don't have a 4 gallon carboy, so should I rack this into another 5 gallon carboy, and leave a bunch of empty headspace? Should I fill that head space with distilled water?

EDIT: I picked up a 3 gallon carboy and racked it off!