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I have thee gallons of peach wine in the secondary. When I racked it from the primary there was hardly any lees left in the primary. In the 3gallon carboy there is about an inch of sediment on the bottom. When I rack the wine off of these lees can i make SP in the carboy? Is it hard to do...

I am ready to make peach wine. I found the recipe here. I'm wondering if you could look at my changes and give your opinion on my procedure and maybe answer my questions. Even if you could only answer one thing I would appreciate it. 15 lbs ripe peaches 3 lb ripe bananas sugar 1...

I have my carboys in my cellar (not a wine cellar, just an old dirt cellar) For the last three months the temp in my cellar has been pretty constant at about 65-68 degrees. The outside temp has dropped to the low 30s and the air temp in my cellar is down to about 50. The temp of my carboys is...

I have a bunch of apples that I want to save and make wine later. They are about 1/2 dollar to 1 dollar size. They are green and fairly sweet. Should I just put the whole apples in the freezer or cut and core them first?

I am going to make some peach wine. I am worried about the peaches browning. When I am cutting up and destoning peaches to can them or make jelly, I always cut them and toss them into a bowl of lemon juice to stop them from browning. Do I need to do this when I'm making wine?

This sounds dumb, but since I'm on my first batch of wine ( coke cherry) I have nothing to compare my wine to. I am trying to figure out if my wine is " clear". It does not look hazy, but I can not see through the carboy. When I pull it out in the wine theif it looks clear, like a store...

On 8/10 I started at SG 1.085 at Temp is 78°. On 8/25 sg was 1.004. I added juice and sugar and sg was 1.022. Now sg is 1.000 What is my alcohol content?

I have been unable to find info on an Fpack. I know that it is something to do with adding more flavor later, but I can't figure out exactly what it is and how to use it. Can someone point me in the right direction to learn how to make and use one?

I'm making chokecherry wine. Is it time to stabilize? Can I bottle now, or should I just age it in the carboy? As you can tell from my readings, I'm not an expert at reading the hydrometer, but I think I'm within +/- .002 on the readings. Here is what I've done: 8/7/2012 20...

I have a few 7 gallon primary buckets, but no free carboys. I want to make a few gallons (2-3) of peach wine. After primary fermentation, how long can I keep the wine in the bucket under an airlock?

At a local antique store I found a turquise carboy that looks to be about 5 gallons (maybe a little smaller). I assume it is antique because there are a lot of bubbles in the glass. Assuming there are no chips or cracks, are there any problems with using very old glass carboys or...

If my wine is still bubbling in the carboy does that mean it is still fermenting? I know that if you go three days with the same reading it means it is done, but if it is still bubbling do I even need to take a reading or do I know it is still fermenting?

My first batch of wine is chokecherry wine. My next post will be the copy of my process for making this wine. You'll see at the end that my wife thinks the wine in the 1/2 pint jar smells like vinegar. My dad isn't sure. I don't think it does. I think it tastes like strong alcohol...

I have had two batches of Chokecherry wine in the secondary fermentor for about 8 days. I am trying to figure out when to rack them to get the wine off of the sediment. The 1 gallon and 3 gallon are out of the same batch so I want to do those at the same time. There is a 1 gallon jug, 3...

So when you're making fruit wine, how long do you leave the fruit in the primary? How do you know when to take it out?

This is my first time making wine. I am making a batch of chokecherry wine. My initial SG was 1.085 on 8/10/2012. It has been in a primary bucket with an air lock at about 67-70°. Tonight (8/20/2012) the SG was 1.006. All of the fruit is still in the bucket. Was my initial S.G...

All of the recipes I've read give a specific time for when to rack the wine to secondary fermenter. How do you know when to rack it? Is it when the SG stops dropping? I've got a batch of chokecherry wine in a bucket that has all of the cherries in it. I am trying to figure out when to...

I'm looking for ideas on where I can get 1 or 2 gallon glass jugs? I'm going to try a local dairy that sells milk in glass to see if they have gallon jugs. Any other ideas? I can't find or even think of where to get 2 gallon glass jugs?

I have an actual cellar in a 110 year old house. Its only about 5'6" high, cement floors, rock foundation. There is a ledge going around the outside of the cellar about 3' high and 2' deep, kind of a shelf built out of rock. There is quite a bit of dirt that has come in through the rocks over...

Someone on here mentioned that the sugar in a recipe should be a guideline. When you make wine with fresh fruit, how do you calculate the amount of sugar you need to add to the must for your primary fermentation. After I take the SG, is there a calculation I can do to figure up how many...