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Don't over sweeten this. I have some that I made a year ago that was on the dry side of semi-sweet. After a year it has become a semi-sweet wine simply with age.

SG is .993 I've already stabilized and just letting it mellow in the carboy right now. I'll play around with some concentrates and see how it goes. I'll need to stabilize again after adding the concentrate due to the sugar, correct? I also thought about trying some schapps in small quantities.

I just finished a Moscato kit I ordered from Amazon and it's not bad, but it's lacking some flavor. Since I can't make an F-Pac with Moscato grapes, does anyone have any suggestions for what might be a nice flavor complement for the wine and how to go about adding the flavor to my six gallons...

The bucket is absolutely full. I mixed it for a six gallon carboy so I multiplied everything times six. there is very little head space at the top of the bucket. The SG has changed very little from the beginning levels so I know it hasn't really fermented. At this point I just need to "kick...

I began six gallons of blueberry wine two days ago and followed the recipe exactly. I waited overnight to pitch the yeast. After pitching the yeast the directions said to attach the cover to the primary. I did and we left our house for several hours afterward. When I cam home the must had...

Tom, As I mentioned above, I just added the f-pac. I was asking if I needed to add more sorbate because after adding the f-pac I started getting oxygen bubbles. I was also unclear as to when sorbate should be added when back sweetening.

You've actually mentioned another question that I was wondering about. When back sweetening, do you add the sorbate at the same time as the sugar, or before?

Should I proceed with back sweetening then degass without adding additives at this time?

I have degassed. I added the recommended amount for the six gallons that I am making. I don't think I've "fined" the wine, if that means adding a clarifier.

Still working on my strawberry wine. I added Na Meta and K Sorbate, waited 24 hours and added an f-pac as described here on the forums. Now, two days later, there are very small bubbles climbing the side of the carboy. I still need to back sweeten the wine. Should I add more meta and...

I've seen a lot of discussion about adding simple sugar syrup to recipes. What is simple sugar syrup? Is it just maple syrup, or something else? Can it be purchased at a grocery store?

How much additional volume of liquid will this add to my carboy? Or I guess the more appropriate question is how much water in relationship to the amount of strawberries should be added?

It did ferment in a warmer room. I used champagne red star yeast. Will this smell and odd sort of taste go away over time? I'm proceeding with the f-pac and finishing steps as a learning experience if nothing else. This is only the second batch I've made so all experiences are learning...

I started making a strawberry wine recipe almost two months ago. From the end of its fermentation even until now it has a pungent smell of burnt fermentation or carbonation. (That's the best I can describe it). Here is the recipe I used. http://www.eckraus.com/wine-making-strawberry.html...

Okay. I've moved the carboy into a room with higher temps (in the upper 70's) I'll monitor the bubbles and check the SG in a few days to report how this works.

When I take the reading again am I looking for the SG to continue to fall? Also how long should I expose it to higher temps? Just a few days or until the bubbles stop appearing?

Okay the SG reading right now is about 1.01. The starting SG was appx. 1.1 when I began this recipe. The receipe came from this site and as I said I am making blue berry. http://www.brewsupplies.com/homemade_wine_recipes.htm I don't know if the temp matters, but the current temp of the wine...

I haven't stabilized yet. I don't think there will be a need to sweeten. I will take a SG reading and get back with you. On another note, I see a lot of comments regarding MLF in reference to a negative occurance in wine. What does MLF stand for?

I made batch of blue berry wine three months ago and have racked it twice. It has been sitting in the three gallon carboy now for about a month undisturbed and I am still seeing small air bubbles working their way to the neck. I am very new to wine making, but from what I do understand...

Sugar to taste? If I'm going to back sweeten at what point to I do that? I guess it would be before adding sulfates, but would that be before the f-pac? My once seemingly disastrous wine that began about a month ago seems to be mellowing out a little. According to the recipe I should rack...