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My potatoe wine has finished brewing but it’s very sour. My best guess is that it’s below 2,5. I want to add doublesalt to lower the acitity. But I am havi trouble figuering out how many grams of double salt I need to add. i have 20 liters of wine.

I have four 50 liter plastic kegs, that I was thinking about using for wine making. Does the plastic give off any taste to the wine ?

My potatoe wine is now finished but it is a too bitter/sour. What should I do ?

When measuring sg, I need to screw the lid/airlock off which exposes tge wine to air. Is it harmful to the wine ?

What should the ph-value be in secondary fermentation ?

Can someone explain to me how I use the three temperature fields ?

I've made a wine from kohlrabi, but somewhere along the line I made a mistake and now the wine is 23% which makes the taste less then desireable. Can the wine be rescued ? If not, what's the alternative ?

I have a fruit wine eith an SG 1.090 and FG 1028 which I have caltulated to be somewhere between 8 - 9 %, but when I use the Vinometer it reads 15 % ???? Any ideas ?

My potatoe wine is now on day 7, primary fermentation lasted 5 days. Alcohol content is now 7,7% and wine is bubling with 20 - 30 seconds inbetween. Taste is sweet and fruity and it's sparkling a little bit. I'm happy with the resault [emoji4]

At what temperature Celcius would you ferment, primary/secondary, a fruit wine ?

I just starter my wine fermentation this morning and I was a little worried at first because the airlock bubled only once every minuet and a half. But later today I looked again and now it's every two seconds. Is that to frequent ? 10 liter demy john 8 liters wine Room temperature 23 degrees...

In febuary we made tree types of wine, potatoe wine, one with light syrup and one eith dark syrup. And the last one from local root plants and white sugar. Made a few mistakes along the way, so now I have a very strong alcololic and bitter taste. Alcohol level is approxomatley. 20% The wine...

My potatoe wine has turned into a sticky goo after 24 hours of natural fermentation. Shouldi keep it, or make a new batch ?

I will be brewing a new batch of wine soon. But I am wondering what kind of sugar to use. The resipe asks for demerah sugar.

Hello What laws og rules are in your country when getting a wine making license ?

Hello Does anyone know where I could get some training in a winery?

These are my first tree bottles of finished wine. From the left, dandelion, potato and rhubarb. My vinyard should be up and running within the next year.

Hello I've made a few wines the last couple of months and some of them end up havin bubbles an others don't. Why is that ?

Finally the Dandelion wine finished fermentin after 8 week. It has now bees set aside in the cellar, first racking in a week or two. SG 1110 - FG 1040 that's about 9,5% vol. At 18 - 22 degrees celcius. Was hoping for 14 % vol. but as log at it tastes good I'll be satisfied. NAV

Is it okey that fermentation is slow ? My dandelion wine is on week number seven of fermentation.