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I am using a BM 4x4 yeast. I will be bringing the bucket to room temperature tomorrow. I will be getting the medium french oak. I have never used wood before so this will be a trial for me. Any more details on adding wood will help. Is it just while in the primary?

I have 6 gallons of Amarone juice from Italy. Any suggestions on fermenting this type of grape?

Maybe as the cellar ranges 65-70 degrees with 40% humidity.

I did not sweeten nor sorbate the wine. The corks are not pushing out and the fizzing subsides after the bottle is open for awhile.

Here is my journal entry on this wine. 8/14/12 started tomato wine, cut 22lbs of tomatoes, 5lbs of sugar, 12 ounces of raisins, 4 teaspoons yeast energizer, 1 campden tablet. 7 quarts water 8/15/12 punch down cap, 8/18/12 added yeast & two cups inverted sugar. sG 1.090 8/21/12 SG 1.000, racked...

Side note this wine bulk aged for 11 months.

After bottling my stable tomato wine in June, I cracked a sampler and it bubbled like a great champagne. Still has the unique flavor of tomatoe wine but it is bubbly. The bubble sem to reduce a lot after opening but you can still feel them. Is this batch ruined?

How did the tomato taste? Have you tried it?min seems to have mellowed but still very acidic.

I am still pretty new to wine making p, this is my second year. I do not know how to process an MLF ,your advice would be great as I have ten gallons of this wine.

The starting SG was 1.080, the temp has been 70- 76 degrees. Just amazing to me that the air locks keep bubbling, one bubble every 5-10 seconds.

Chilean Pinot Noir: yeast, BM4x4, (1) tbsb tanin,, started 6/11/13 on 7/7/13 moved from primary to secondary SG 1.010. Today 9/5/13 the SG is 1.000 and plenty of bubbles escaping the trap. So how long is too long? :d

I added kmeta & sorbate 4 weeks ago to a black muscat and was unable to back sweeten. Can I back sweeten in the next few days or do I need to add sorbate again?

The wine has been bulk aging since 12/12. It was made from fresh pressed apples. The last time I added K meta was 3/1/13.

Started the apple wine on 10/9/12, last rack 2/13/13,. Tastes super, clear, just has an effervescence to it but seems to leave the toungue tingleing? Should I bottle or do something else?

I used .375 so it would not waste as so many people want some.

After 10 months on the carboy I bottled the wine. The taste is unique high citrus with a great finish. Maybe be a bit like a sauterne. Very dry. Anyone else make this?

A friend gave me 1 1/2 gallons of a black Muscat. Clear as a bell SG is at .990. He added a lot of cherry extract and glycerin trying to bring out the flavor but never used sorbate and hence this wine has a slight cherry heavy alcohol taste. I added k meta and sorbate and raised the SG to...

Last season I used six pounds per gallon, this year I will raise it to ten pounds per gallon.

I may f pak it with apple concentration

Started 10/9/12 SG is .998, clear as a bell, in a glass carboy. Tastes of strong alcohol and a little apple. Will bulk aging round this out? Should I back sweeten and with what to get more apple taste?