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I just bought an italian floor corker and was wondering if there is any maintenance, oiling or anything else that should be done to the machine? I notice some moving parts especially the part that holds the corks, does this get oiled? Thanks, Sal

I have what might be a dumb question but here goes. Can you cold stabailize a wine (Fruit Wine) after bottling? I used Potassium Bicarbonate on my apple wine and I bottled but did not cold stabilize. I heard that if you use Bicarbonate and do not cold stabilize you get off flavors in the...

I am in the process of making a blueberry wine and I have been acid testing using the PH meter. I followed the directions to the tee, and I noticed that when I added 1ml of sodium hydroxide I get to 8.9 or a bit higher on the ph meter. So I am assuming I multiply 1 to .75 and I end up with an...

Can someone help me out. I am in the process of making a blueberry wine and I would like to test the acidity. When do I test for acidity, is it after I add water, sugar and fruit? before fermentation. Or some other time during the process? I notice on all the fruit recipes they call for...

When making fruit wines, I noticed the recipes do not call for stabilizing with sorbate and Kmeta after fermentation. Am I missing something? Should you stabilize fruit wines just as you would grape wines? Also, I threw out 3 gallons of raspberry wine because it was too sour after I aged for 4...

I began a 6 gallon batch of cabernet and Pino using chilean grape juice. I began with an sg of 1090 and began fermentation. Once fermentation is complete I would like to stabilize and degas. Should I use a clarifier at this time like some of the wine kits? Can you recommend a good clarifier...

I just purchased a 6gallon pail of Cabernet juice from chile. I added crushed cabernet grapes with the must to enhance the flavor and increase tannins. I put it in my fermentation bucket and sprinkled the yeast over the top. I did this on Saturday around 12:00 in the afternoon. It is now...

I am in the process of making some Rasberrry wine. I began the 3 gallon batch in january. of course I followed the recipe added meta, acid blend, nutrient pectic enzyme and waited 24 hours. Then added yeast. I started with an Sg of 1.080 and racked when it reached 1.040. Once the SG reached...

I have been giving away my kit wines for others to try and the overall concensus is that my wine is not smooth. I have been making wines from kits that I have bottled as per the instructions after around 30 days. My question to you is: 1. Will adding a small amount of surgar smooth out the...

I have been sampling different wines and I recently tasted a Muscato and Niagra Grape wines. I noticed that they are sweet/ off dry. I plan to purchase a bucket of Muscato and Niagra grape juice to make into wine. What I am confused about is: The grapes used are sweet with fruity flavors...

I started a wine from Welchs white grape frozen concentrate. I added 10 cans and topped up the rest with water to make a 3 gallon batch. I began in November, began with a 1.080 therefore I did not add any sugar. I added pectic enzyme, yeast nutrient and yeast energizer added my yeast and it...

I am looking for a used and in good shape grape press. Willing to pick up in the NJ area. Thanks, Sal

I am looking for a Buon Vino Filter pump that works and is in good shape. Thanks, Sal

I am interested in joining a winemaking club here in New Jersey. I am not sure which club would suit my needs. I am looking for a bunch of guys getting together at least monthly to discuss winemaking processes and a bunch of social events and workshops. Can someone recommend a club in the area...

I just degassed a 6 gallon batch of Mezza Luna Red as per the instructions. I degassed for a half an hour using a mixer and drill. I tested by filling half a test jar with wine, covered and shaked. I noticed it made a puffing sound over and over again. How long does the degassing process...

I am in the process of finalizing a 6 gallon batch of Mezza Luna red. I just degassed and added meta and sorbate. After 14 days, the batch is ready to bottle. Although, I am not ready to bottle. Therefore, I noticed about 2 inches of lees at the bottom of the carboy. My question is; will it...

I am making a batch of strawberry wine from vintners harvest and the instructions say to add all chemicals including the yeast nutrient with the K-meta, wait 24 hours then pitch yeast. My question is, if the k-meta is supposed to stun the bad yeast, then why add yeast nutrient right away? Can I...

Some confusion on the K-Meta dosages, I am looking to make a 3 gallon batch of strawberry and I would like to know how much k-meta to use. Some posts state 1/8 tsp per 1 gallon, others state 1/4 tsp per 5 gallons. THerefore, I think the answer is 1/8 tsp per 3 gallons. Any assistance would...

Hello All: Started a strawberry wine using vintners harvest and began a 3 gallon batch. I began by adding Pectin, Meta, and nutrient, acid blend and surgar. Brought the entire mix to 1.090 sg. Let sit for 24 hours then pulled from the refrigerator a packet of Lavlin 1116 and sprinkled it...

I am in the process of making 3 gallons of vintners harvest. I want to add additional flavor. My question is, how do you make an F pack and any suggestions on how to make my wine more flavorful? THanks, Sal