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I racked off a 5 gal carboy of Concord that I started in October. This is the 3rd racking and when I got close to the bottom I noticed what looked like a piece of garden string looped up. Then I saw 4 or 5 more. It looked so much like it that I was trying to think of ways I left string in the...

I understand why stabilizing is required and how to do it. BUT, what is the benefit of stabilizing shortly after primary when the SG is at the desired level of .0990-.0996? Why wouldn't you just let the wine bulk age sans stabilizing and if you plan to backsweeten stabilize at that point? Or, if...

Here are a couple of my labels from this year. The pictures on the bottles are old pictures of my Grandfather. He was an avid wine maker and it's the reason I do it. His nickname was juice!! Story is that he brought seeds from his grapes in Italy when he came to the U.S. in 1902. We still get a...

I've been searching local ads for people selling wine equipment because I need to acquire a few more carboys for this season. By fluke I checked out craigslist. I stumbled on a listing that said "Wine carboys - $90". I called the guy expecting him to have maybe 3 for $90. Turns out I ended up...

Note to self..... Don't incrementally backsweeten and taste 4 different carbons on an empty stomach!!!! Yowza! 3:30 and you can stick a fork in me :gn:dg

Whats up? My name is Mitch. I've been in the home wine-making for 2-3 years now. I got into the hobby to restart the family tradition that was lost in the last 15 years. I'm still learning and consumed with reading and experimenting. I've had moderate success so far. 2009 Concord turned...

What's up fellas. New to the board so I thought I'd jump right in and ask for some advice. I've got a 5gal carboy of a table wine that has fermented dry. I've stabilized it, cleared it, and as of last nite it was ready to sweeten to taste and bottle. Well, the cellar is getting "cleaned" up...