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I did this about a week ago to 12 gallons of fresh apple cider, all the juice, sugar, etc then added too much sullfite, 4 times in fact. aerated for a couple days and added the yeast. No fermentation start yet. Any suggestions?

My 2014 pear wine has a musty nose. acid is 1%. Any advice to improve the odor will be appreciated.

I made several gallons this year and found mead good for enhancing other wines such as apple, plum and even grape. However, there is about 5 gallons left, good flavor, but I don't care for the rich and somewhat strong honey flavor. Any recommendations?? Hoyt

my 2010 blackberry wine sat several months in a carboy staying clear. sometime after bottling, stain gathered on the side and sediment on the bottom. This has also happened in previous years. is there a way to prevent it?