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My wine has finished fermenting (with the help of fermentation stopper) and has been on the shelf in a demijohn with airlock bubbler and bung for a month now clearing. Do I have to seal it with an airlock bubbler and bung or can I seal it with a solid rubber bung while it clears in the demijohn...

2 weeks ago, I began racking 5 gallons of various wines made with baker's yeast (elderberry, damson & apple). I fortified them with a bit of rum and a bit of brandy to taste (about 1 Cup of alcohol each to a 4.5 liter demijohn). I also added a sugar syrup to sweeten it to my taste. I like it...

I made some elderberry/damson/apple mix wine a couple of weeks ago. I made it with baker's yeast and fortified it with brandy and spiced rum once the airlock bubbling had stopped. I did not need to back sweeten it as it was sweet enough for my liking the way it was. I added some potassium...

Hello. Rhino fart help :?... I started my apple wine! It is day 4, is this normal? ... One bin had a significant amount of more pulp in it than the other bin. I allowed them to rest for 24 hours before pitching the yeast (Lalvin 71B-1122). When I pitched the yeast, the temp. of the must was...

I purchased some high alcohol wine yeast (Gervin GV4 High Alcohol Wine Yeast). I was going to use it in my apple wine but then I found out that it could cause a sulfur odor in that wine. So as suggested by some kind folks here, I purchased a more suitable yeast to use in my apple wine (Lavlin...

Hello. I am a beginner. I want to say thank you to all of you that help me get on with my wine making! Nice to meet you! I am not sure how to change the title of this thread. It should say "Hello" or something. Sorry for any confusion.

Hello again. I am still trying to perfect my basic sweet apple wine recipe before I make it. With your help I have made some alterations to the original posted thread. Please keep in mind that I am an absolute beginner. I am not using a kit and I'm still learning how to use a hydrometer. I...

Sorry, please ignore this thread.

I am totally new to this and trying to get my head around the use of a hydrometer. I am making a basic apple wine. I would like it to be sweet and at around 17% alcohol. I have been told this: "You want 17%, so you take 17%/131 = 0.130. This means that your SG needs to fall by 0.130 during...

NOTE: Just to clarify, there have been many alterations made to this post since it was initially posted. My original recipe has been changed many times to correct it as I gathered information. So, if some of the initial comments from others do not make sense, this is why. Sorry to confuse...

Hello. This is the first time I have ever made wine. I am making elderberry and some damson wine. I was told that I could use ordinary baking dry active yeast so that is what I used. I put it all in as instructed and it bubbled for 1 day, then stopped... so I siphoned it, gently reheated it...