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I have a batch of wild cherry wine that is nearly complete. First and second rackings went great, fermentation was normal, nothing went wrong. At the time of the third racking (6 months after primary ferment) the wine tasted dreamy. Really fantastic. I racked into a new carboy with a new...

I have a 5 gal carboy of plum wine in secondary that is long overdue to be racked again. It's been stabilized in secondary for 4 months (recipe said to rack every two, oops) but never cleared. Totally cloudy. I did use pectinase in the primary. I think I need to add bentonite to help clear...

After 2 weeks in a secondary, I racked into a clean secondary to get it off the lees (I had a couple of inches of sediment due to an earlier error when I stirred the must before racking from primary into secondary, duh). SG read 1.00, so my ferment isn't completely done. But I added 1/2 a...

It's been 2 weeks in the 1 gal secondary, and now time to rack my cherry wine. There's a lot of sediment at the bottom, maybe 2 inches. Several questions: do I try to leave behind all of the sediment when I rack? And should I top up with something to eliminate airspace before adding the...

Just stated my first batch of wine--wild cherry. I added 1 campden tablet to the must, let sit overnight about 10 hrs, then added a packet of Montrachet yeast. Have now read that I added the yeast too soon, and the campden needs 24 hrs to dissipate. So, do I assume the yeast was killed and add...