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I just finished fermenting my grapes in my food buckets, which I cleaned thoroughly with hot water and potassium metabisulfite. But I just realized that some buckets got mixed up. So one of the buckets that I fermented in was used to clean some other equipment with bleach. I never clean my...

I have a wine that has a lot of sediment. It's probably the bottom 4-5 inches of a 5 gallon carboy. I racked the clear juice off the top into another container. The remaining sediment seems to have a lot of juice left in it and I don't want to toss it. I tried pouring it through a cheese...

I am about to press my merlot grapes as primary is about done. Was wondering if I could save the skins, freeze them, and then use them again when I get South American juice buckets in the spring. Thought?

I've been making wine from juice buckets for a few years now. It comes out pretty nice but my wife and I have always loved very "dry" wines. How do I get that "dry" mouth feel? Is it done via oaking?

I am getting ready to do my first MLF tomorrow. I bought 9 6-gallon buckets of California juice (9 different kinds). I added 1/4 tsp of k-meta, waited a day until the temperature of the must was about 70 degrees, and then pitched my yeast. It's been a week and all of the must is at SG of 1.0...

I made a peach wine back in June from pure peaches - no water. I did it last year and it turned out nice. This year, it seems to have separated? Thoughts?

Wow, fresh cherries are cheap this year! $0.79 per pound! So I bought 56lbs. I looked on Jack Keller's site for a recipe. Does the weight of the cherries in these recipes assume that they have no pits? I did not pit the cherries before I froze them. On average, what does a pound of...

Granny Smith apples were on sale so I picked up about 25lbs figuring that I would try to make a tart apple wine. I froze the apples and then put them in paint bags with some pectic enzyme. But I learned that pectic enzyme does not dissolve apples like it does other fruit. Why?

I made 5 gallons of plum wine from homewinery.com concentrate back in April. I added K-meta and and K-sorbate in July. It came out a bit thin - I think it was my fault since all of their stuff has always come out well for me. PH is 3.45. So I decided to add 1/2 tsp of acid blend directly to...

Some people have mentioned in a few posts to use Lallzyme C-Max instead of standard pectic enzyme. I did a bit of research and one web site says "Lallzyme C-MAX® is a clarification pectinase designed for a fast and complete depectinization of juices in more extreme situations such as high...

I have been making wine for a little over a year. I was ready to give up wine altogether when I started because my acid reflux would flare up as soon as I began drinking store bought wine. Interestingly, though, I have no problems drinking my homemade wine. Has anyone else experienced this...

I pitched my yeast for a 6 gallon batch last night. I just realized that my math was wrong and i added enough sugar for a 5 gallon batch. Can I just add granulated sugar at this point to adjust? Sent from my iPhone using Wine Making

Sorry for the multiple posts, but I've always used k-meta for sanitizing but recently decided to try star san. I mixed it in a bucket that I normally use for wine making as per the instructions and it came out smelling a bit like rotten eggs. ??

I've been making a lot of varieties of the concentrates from HomeWinery.com and the majority have come out really nice. However, after three months some are tasting / smelling like alcoholic cough syrup. Specifically, a red raspberry and a plum came out this way. I followed the set up...

Mangos just went on sale and I want to make some wine with them. But first I need to process them. My concern is that I lose some juice when I cut them open to get the seed out and skin off. I was thinking about doing it this way: - freeze mangos whole for 2 hours - remove from freezer...

I have limited space so my carboys are close together. I have banged them into one another once too often and I'm not looking to wrap them before I have an accident. I was thinking bubble wrap. Any other ideas? Sent from my iPhone using Wine Making

When should I measure and adjust acid? I've read a few posts indicating that this should be done prior to the start of primary fermentation. Yet I've seen recipes that indicate that this should be done after primary fermentation. Which is it? Or does it matter? Specifically, does sugar /...

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I bought a 1 liter bottle of Adriatic Raspberry Syrup thinking that I would make a wine out of it. Now I'm sitting here wondering how much water to add to make a decent wine. Anyone else done this - or maybe have some advise?

I started a blackberry wine from homewinery.com. Always had good luck with their stuff and everyone has been raving about their blackberry so it was next on my list. Started with SG of 1.075. I am doing primary in a bucket. All was going well - and then I started getting the rotten egg...