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I would like to boost the alcohol level of my Black Currant batch before I bottle it. I saw someone mentioned adding everclear. I have a 6 gallon batch but I have 2 questions. 1. Does everclear add flavor? 2. how much should I add to a 6 gallon batch just to boost it?

I started my last kit on 11/2. On 11/4 you could smell that it was fermenting. I never once saw it bubble and 2 days later there were no signs at all of fermentation. I thought maybe the yeast was no good that I used so on Friday 11/8 I pitched some more yeast (D47). Still no signs of fermenting.

I did the clarification and stabilizer for my wine on Wednesday. Almost overnight the wine went clear. I saw a lot of white stuff at the bottom of the carboy and now there is white stuff that almost looks like it is growing. Any ideas?

I thought I would post this in here since this section is about recipes. This recipe is for a batch of spiced mulled wine. It comes out of the bottle ready to warm up and enjoy on those cold fall and winter days. It is based off a local wine that I enjoy but wanted to duplicate and make my own...

Tomorrow I am going to start a batch of wine that will be Green Apple. It is a kit wine. Orchard Beezin to be precise. I have not had very good luck getting this brand to ferment the way it should. It seems to stop too soon. I was talking to someone at the store I get my supplies from and she...

Here in Michigan Leelanau Cellars makes a wine called Witches Brew. It is best served warmed up. I would like to make my own version of the wine (not for selling, but for drinking). Here is a description If anyone has any recipes to make something similar I would love to check it out.

I am doing my third batch of wine. It is Pomegranate Wildberry Zinfandel by Orchard Breezin. Just stabilized it and added the clarifier. This batch actually fermented properly unlike my second batch. I used tap water this time. I have a well, but I have a whole house filter. Last batch I made...

I am on the 8th day after adding the yeast to my batch. It started out at 1.060 and is now down to 1.000. I still have my directions from my first batch and they said to rack it at this point. The directions for the new batch says to leave it in the fermenter for 14 days. Very confused right...

Yesterday I moved the wine from the fermenter to the carboy. It was day 8 which is what the instructions said. I checked the weight with the hydrometer and it was exactly 1.0. I noticed that I don't see the escaping gas anymore in the airlock. I assume because the fermenting is slowing down...

Hello, Just joined today. I am new to winemaking and actually just started my first batch this afternoon. I purchased a kit from Kraus. It is White Zinfandel. I have always wanted to get into making my own wine. I just moved to the Ann Arbor area and the house I bought has about 1.5 acres...