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Here are some tips that I wish I had followed when I first started making wine (commandments that I should not have broken). In the last 5 years, these have helped my wines go from WTF to yummy. I was wondering what other simple tips have helped you? - Do not make wine while drinking. - Use...

Hordak, I am super curious about how well this works. Are your primary vessels air tight, with the exception of bubblers? Does your wine end up with sherry flavors or H2S aromas? How does it compare with wine that was racked earlier, like between 1.000 and 1.020? [bandit33: Sorry about...

I made a strawberry guava wine and a yellow (pineapple) guava wine this year. The strawberry guava wine had no faults, but was not impressive. I am hoping that time in the bottle helps. It lacks the amazing aroma and flavor of the yellow guava wine. I added 1 small hot pepper to 5 of the...

That is great news about your fermentation starting. The yeast look really active in your photo. Your lemons must have been much sweeter than mine. It is not unusual for the pH to drop during fermentation. So if you’re near the limit of your yeast’s acid tolerance, you may stress them. As...

I tried this 3 months ago after the apple wine was crystal clear. I used 12-ounce beer bottles, and did add an extra teaspoon of sugar per bottle. I tried my first bottle yesterday. It turned out really well. The carbonation was spot on. The apple wine flavor developed nicely in the high...

Hi Loner. I only make 6 gallons of lemon wine per year (the Dragon's Blood variant). I find that the volume of lemon juice needed changes with each batch. I just used 3 quarts of Meyer lemon juice for the 2017 batch. I used less last year. It also depends on the lemon variety, or if you...