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Thanks Wade. The grape wine is a blush colored wine. The person I got the grapes from bought the house with the vines so he knows nothing about them. I will probably use the potassium bicarbonate method. Is cold stabilizing just stabilizing normally, but doing it in the fridge? I will...

I am making my first wine from grapes. It will be ready to stabilize very soon and I have a couple questions. 1) A)Do I need potassium sorbate or fining agents to stabilize? Can I just use potassium metabisulfate if I do not plan on sweetening the wine? B)Same question, different...

I've had them get in to the airlock, but never to the wine. The alcohol content of the wine should keep it sanitary. Just get the flies out however you deem necessary and don't tell others who drink it about the flies ;)

I used a wine yeast from my local homebrew supply store. I would disagree. When I transferred the wine out of the pale quite a bit of all the sediment got stirred up and came along with it. I am thinking about adding another 1/2 tsp yeast nutrient and stirring it around to give it some more...

More info I started the fermentation in a pale and moved the batch to a 1 gallon glass jug fitted with an airlock and stopper after a couple weeks. The SG at that time was around 1.04x. I should have written down the original recipe, but didn't. I used yeast nutrient and acid blend. I think...

I am making my first wine that is not from a grape wine kit. It is a wild berry wine made primarily from huckleberries, but also has thimbleberries, wild raspberry, and blackberries. I measured the starting gravity at 1.094 after the sugar was added. It was a little difficult to get started, but...