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I started my Monti and Chianti from juice buckets Oct 4, OG was 1.080 on both. I racked to secondary at 1.030, and since its been 4 weeks, and they both are still at 1.000, my chianti is slightly lower. I still can see a tiny amount of activity going on, but I am not seeing the gravity going any...

First of hello, I havent been here in a while due to busy with work, and I keep forgetting my dang password. Ive gotten a lot of great advice here in t the past, so hopefully someone can answer this question. I recently decided to try my luck with a Mead. I looked at a ton of recipes, I had no...

I made some watermelon wine a few months ago. It seemed it went fine and I got lucky and avoided it spoiling by letting it ferment cool. It had a nice watermelon smell. Well after a few months aging, it turning a lime green color, but is crystal clear, and it smells like musty watermelon. Does...

I just started a small batch of Watermellon Wine. I have been reading a little into this, and it seems I may have just wasted my time:slp. Heard alot of wierd stuff about making it, and also heard it rarely turns out any good. I started it obviously out of season so I had to use baby seedless...

I have a Bananna wine going along nicely. Only problem is the amount of sediment is rediculous. It seemed very thick and cloudy at first but after 3 weeks of racking from primary it seems crystal clear. I am getting ready to rack again off the gross lees. Pronlem is I will lose quite a bit of...

Ok this sounds stupid but....I had a jug of sanitizing solution stored, for whatever reason I smelled it to see if it was k meta or water....holy crap it was horrible....how toxic is the fumes? I am actually worried now that I inhaled that smell. any help?

Well I have decided to add some glycerine to my reds. I am just trying to figure out the best time to add it, and how much. I have seen so many different comments. The directions say 1-2 oz per gallon, I seen somewhere else 1 teaspoon per gallon. Directions say to add @ bottling, and I have seen...

Ok....I got a Shiraz, a blend (metlot, cab sav, cab franc), a white merlot, cherry and a tropical fruit blend(strawberrry, pineapple, bananna, mango) going aging now. this month I decided to check their progress. All of my wines look crytal clear so I am pretty happy there. My 2 dry reds (shiraz...

I have now a small handfull of carboys in my basement, with a variety of wines aging now. Well my airlocks keep drying up, and I have to keep checking them and adding water. I am using the 2 piece ones, you know the ones that are like a tiny cup with the little cap. Well every once in a while...

I know they both are pretty much the same but doe any one have any opinions on which one is better to use? If you like one more than the other please explain. I am just curiuos what everyone else thinks.

Ok I know this is off the wall....but has any one ever tried it. I have been doing some research and it seems fairly easy, at least the uncleared version. does any one have a good recipe for Sake, the fileterd version? or for the unfiltered version. I wanna try this but I dont really want to...

Ok I have a fruit mix working its mostly strawberry, with some pineapple, banana, and mango. So far its been ok, just moved along very fast up to this point. After only 3 days it was below 1.040. then it was all the way dry at .990 after only like 2 weeks. it looke like it was starting to clear...

I started a fruit mix of strawberry, pineapple, banana, and mango....crazy i know. Well the Gravity went from 1.090 at start to 1.000 in just 3 days. Once I realized the gravity was so low so fast I racked it into carboy under an airlock now its foaming like crazy. So my question is did I mess...