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Gum Arabic / Arabinol made wine cloudy Has anyone added this to a wine and have it go cloudy? I had a 3x filtered, perfectly clear Niagara wine that I added 0.3 ml/L Arabinol (gum arabic) to right before I was going to bottle it. Now it is hazy again. My understanding was this was supposed...

I need to buy a 4-6 spout bottle filler soon. Looking for advice on what to buy/not to buy. I'll be bottling 600-1500 bottle batches at a time. Thanks for any input!

So I seemed to have committed what sounds to be the cardinal sin #1 of wine making - bottling cloudy wine. I thought my traminette wine seemed clear when I bottled it, but now 2 weeks later in the bottle there is a cover of sediment on the bottom of each bottle. It definitely did clear...

I have had a 6 gallon carboy of Traminette wine outside to help cold stabilize it & precipitate out acid crystals. Temps dropped into the teens & when I went to check on it the top 1/2 of the wine in the carboy was frozen. Has anyone had that happen before, should I be concerned about it at all?

I just started a jug of Traminette from Walker's Wine Juice Farm in NY. The jug says 1.18 acid, which seems very high as I'm used to seeing acid expressed as 0.5%, 0.6%, etc. Could it really be 1.18% or are they using some measurement unit I'm not accustomed to? This is my first attempt...