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

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?

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?

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?

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...

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?

Starting. California Barbera today checking the SG and it is already 1.020. Do I give it a yeast nutrient or straight sugar to get this to ferment? Pitch yeast and se what happens? Or is it close to done. The pails says 190% juice and nothing else is listed on the pail.

My apple wine is clear as glass and is bulk aging nicely. Started 10/9/12 the SG is .992 and the sample taste is dry. How much flavor enhancement comes from back sweetening? I don't want a sweet wine but I do want a good apple flavor. Also will this wine benefit from bulk aging if so how long?

The grape juice is Grenache. It is coming to room temperature now. Is this a good time to add the tannin or if at all? I wont take SG until temp rises. Came i the house from about 35 degrees f.

When do you say the wine has a haze vs. it being slow clearing? How do you clear haze?

I will be racking my tomato wine and will need to top off. Any suggestions? Chardonnay, Peach? I would appreciate some ideas!

Just put 6 gallons of fresh apple juice in the primary, let see what happens. Followed E.C. Kraus recipe as a guideline. Did not need as much sugar as it calls for.

The local Rotary runs a cider press. It is all local apples can I make wine with it?

Racked & added a 1/8 teaspoon of K-Meta to 5 gallons on 8/26/12. I followed the same principles as I did with my strawbery and that started to fall clear quickly with no clearing agents. Does tomato wine clear more slowly?

After K meta and Sorbate I added an f pack of strawberries, how long should this stay in before I rack it to clear?

The wine is bright red, the taste is raw, the aroma like a bowl of berries.The after taste great!! But the mouth feel is thin. How do I get body?

Is potassium SorbateIs an absolute? When should it be added and to both red and white? When bulk aging how often do you add k meta? My Barolo has been sitting since April 1, 2012. Rack again, just add kmeta, bottle? The help here has made my new hobby my new passion! Thank you

Moved a Chilean Pinot Noir from bucket to 6 carboy and gallon jug. Plenty of head space in each. A grape foam explosion through the airlocks. The yeast is BM 4x4. I have removed the airlocks, secured a paper towel over the opening. Is there any thing else I should do to assure I will have...