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When using the peeling, am I suppose to peel the lemon and oranges a specific way or can I just peel them as if I were to eat and throw the peelings in the steeped flowers and boil? The recipe I am using only calls to boil them for an hour and then strain everything off. After that I add the...

I added Sorbate and Kmeta back in January. I want to rack and back-sweeten today. I plan to add Kmeta again but do I need to add sorbate again? Thanks

I will be moving into a new home in three weeks. I have four 5 gal carboys already cleared and bulk aging. Is there a problem with racking the week I am going to leave then moving them to the new location to finish aging? What should I do?

I am starting to pick dandelions and was wondering if I can simply just freeze them after picking until I have enough to work with?

I have made the Apelwine and it turned out great. I looked up the recipe on here for apple cider and the ingredients are very similar except for adding cinnimon stix. I want to make a hard apple cide, similar to hard ciders bought in the store like woodchuck, etc. They are about 5-6 ABV. I...

I added 6 campden tablets to the juice PRIOR to fermenting. Now I am ready to rack to secondary. Do I need to add kmeta or should I wait until my next racking since I already did the tablets before fermenting?

So my wife may go into labor any minute and the wine in my primary is at 1.04. Usually I wait until it is at 1.00? Is this too soon to transfer? I just don't want to wait and not be able to get to it.

Well I started this hobby in August of 2012 so it has only been about 6 months. In that time I have already bottled and went through a little over 20 gallons of wine. Now that my fever is under control I am trying to be patient and get a little bit more age out of it before I dive back in...

So K-Meta is Pottasium Metabisulphite and campden tablets are Sodium Metabisulphite. K-meta is to kill wild yeast (says on the bottle) I read that campden should be added to fruits to sterilize the fruit before fermenting. So what is it that kills the yeast? Is it the potassium because...

Well I was just mixing all the ingredients and had to go upstairs to add water to the buckets and I tripped on my newly carpetted stairs and spilled about a gallon of quad berry all over.......Thank God for club soda and an hour later, I think I got the stain out.....We will see in the...

Does anyone have any ideas for making a bottle drying rack? I want to make one and am looking for suggestions. Thanks.

So the more I read threads on here, sometimes I think I am getting more confused. I realize there is alot of opinions on methods and what not. I have been making wine now for about 6 months and have about 50 gallons under my belt. I have learned a lot on this forum and I thank everyone who...

I have a pear wine that is super clear. Started in August 2012. I want to bottle but it has a funny smell to it like feet! What is this from? I bottled anyways, it was only 1 gallon and hoping it goes away. Is there anything I need to know about future batches? Will it go away?

I would like to know everyone's preference for clearing and why! Pros and cons to both. I have used sparkloid with good luck and tried super kleer for the first time and worked very quickly! just wondering what everyone prefers. Thanks

I have gone through a few rackings and have the wine clear. If I want to bulk age for a few months yet before bottling should I add sorbate and sweeten now or do it just before bottling and leave it alone? I did add the k-meta already.

Does anyone have a good method for cleaning labels off of bottles? Friends have started saving the bottles for me. I have tried OxyClean in hot water. It works on some labels but some have a stubborn adhesive I can't get off. Any ideas would be appreciated. Thanks.

I made apple wine and grape wine from frozen concentrate. I have want to make more but had a couple questions: First - For either the apple or grape, can I just use the frozen concentrate to backsweeten/flavor before bottling? I don't really want to sweeten too much since I like these two...

I made a BS wine(banana strawberry). Started on 8/18, racked to secondary on 8/24 and again on 9/21 and again on 10/5. I added kmeta, sorbate, and sparkloid on 9/22. I backsweetened by dissolving sugar in a bit of boiling water on 12/5, and today I notice the airlock bubbles every 5 to 8...

When I add the sparkloid mixture, should I stir it in the carboy or just pour hot mixture in?

So I started out an apple wine a specific gravity of 1.15 (not intentionally). I used Montrachet yeast and after i did so I read it can only handle up to 13 or 14 % alchohol. If I do the math right and if it were to ferment dry this would be over 20% ABV. I did a SG reading tonight and it is...