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While racking my wine to a new carboy I I accidentally put in 1/4 tsp of k-meta before mlf was complete. Since I have racked, I have not seen any more bubbles and my airlock is stable with no gas escaping. Did I ruin my wine by stopping the mlf fermentation and is it possible to restart?

I am making a 6 gallon batch of peach/white grape from wenches concentrate. My wife loves the peach wenches wine. I used 14 cans at a starting S.G. Of 1.100. I want to ferment to dry and then back sweeten with peach purée to give it even more peachy flavor. What do you think?

I am making a zinfendel ,Italian Cabernet Sauvignon and a Malbec. I had planned on putting all three through mlf but come to find out through this forum that it is a bad idea to mlf my zinfendel due to the fruity characteristics of the wine. My question is can I stop the mlf fermentation...

What should my ph level be for a peach wine?just started it yesterday, introduced my yeast. My ph was at 3.5.

I have bulk aged three different wines for 14 months each. After bottling, I had some leftover of each wine. They still tartare green to me. Is it because of bottle shock or does it still need to age? Would I be better to not bulk age so long and just bottle age for a year? Doing that would give...

How much raisins would you put in a 6 gallon batch of wine? I would like to add to my cab Sauvignon, Malbec and Zinfendel.

How much head space is necessary when you start mlf and how long should you mlf for? When should I add raisins or bananas for mouthfeel?

Last night I was bottling my ruby Cabernet and accidentally got wine past my overflow bottle. Will this hurt anything?

So at what point should I mlf? I have a California Zinfandel , Malbec and an Italian Cabernet Sauvignon fermenting in the primary's right now. The Zinfandel is already at 1.020 from a 1.100 sg reading. All three are from juice buckets from Pittsburgh. Any thoughts?

Did I screw up. When I was vacuum pumping my wine into the new carboy I didn't pay attention to the depth of my racking cane and I pushed a lot of oxygen into my wine. Will I have gas in my wine again or did I just oxidize it too much? Thanks for your help.

I have a strawberry wine made from a vintners harvest canned strawberries. It is a 3 gallon batch. I have racked twice with a all in one wine pump. The batch has been bulk aging in the carboy for about 7 months. What are my next steps? Rack and degass a third time, sorbate and sulfite, clear...

I am pretty new at wine making only been doing it for about a year and a half. I bought some wine juice from Pittsburgh last September and really didn't think about oaking it until I tasted it. It is good but feels like it is just missing something. Is it too late to oak or spice it up in some way?

I was having issues with my last couple of batches of wine not being degassed enough and being a little on the fizzy side. All of my other batches came out perfect. I couldn't figure out what happened until I started searching on this site. Found out the room I was making my wine in was too...

Has anyone on this forum ever tried home wineries Cabernet Sauvignon or Pinot noir's concentrated juice wines?Are they any good ?

Not really sure how to make one. I have a steam juicer, can I just extract the juice from it and add sugar to it? Will it cloud my wine? If so, how long do I need to let it sit again to clear up? Thanks.

What is the best type of so2 checker to buy? Even after using the all in one wine pump a couple of times on the same batch I still have.carbonation to my wine. What am I doing wrong and what kind of checker can I purchase?

When can juice buckets be purchased from the strip district in Pittsburgh?

Will Cabernet or merlot grapes grow in northern West Virginia? I live about 90 miles south of Pittsburgh.

I have a question. Which is better to use sugar or wine conditioner? Does it matter?

Has anyone on here ever sweetened their wine using juice instead of just sugar or would that just drop your alcohol percent down too low?