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What is it used for and how does it work?

I have a batch of wine that I over stressed the yeast I got rid of the sulphur smell but now I need to reduce the acidity to soften it How do I go about it?

How do you tell when primary fermentation is done and secondary starts?

When do you need to add yeast nutrient during fermentation and why do you need it?

Just got my Italian juice. Sangiovese with a specific gravity of 1.050 and a cabernet with a specific gravity of 1.070 . Are these good numbers? Sugar content is 15 to 18%

Have a year old Malbec from Chile that I'm not happy with .. Can I mix it with a new batch I'm doing or should I wait til fermentation is done?

There is a white film on top of one of my carboys. What is it How do I get rid of it and is my wine ruined?

What is the best yeast to use for cabernet and petite Syrah to get the best bouquet and fruit taste from the juice?

I was going to bottle my Malbec from last year but decided not to after tasting it. It has nice color but no taste!? Is there anyway to save it??

I added raisins after primary fermentation. They sunk to bottom and now are floating on top? Does this mean anything significant?

I have seen on a few threads about adding raisins during secondary fermentation What does that add to the wine? Is it significant ?

I'm new to this forum and I was wondering if anyone can help. I have a batch that has finished primary fermentation and I had a bad sulphur smell which was a first for me. I splashed racked it and it has improved but it is bland. Will it improve over time or is there anything I can add to...