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Love the set up. Will keep you posted!

Hey crwagner89; The color you describe is what tomato wine should be, sounds like you were doing it right. I started with tomatoes that a friend grew, different stages of ripeness as you can see from the image attached. I also didn't have raisins or white grape juice, which I think is what I...

Thanks Wineforfun. I apologize for my basic questions, please bare with me: If fermentation has all but stopped, should I just remove the wine from the carboy after I campden & top it up? Or should I add campden, top it up, and still leave it in the carboy for some time?

Cintipam, BernardSmith, Stressbaby; I can't thank you enough for your feedback. OK, so to consolidate everything: 1) There is consensus that I need to throw in some campden and reduce the headroom. 2) How long I let the wine age will depend on how it tastes, but generally we seem to be in...

Stressbaby, That elderberry wine looks delicious. How did you know it wasn't oxidization? Was this based on its taste? May I ask for more information about the powdered milk? At what point do I put that in?

Thank you for getting back to me! I was getting desperate. So to be clear, you recommend that I remove the airlock to pour in a chablis and then put the airlock back in and allow it to ferment further. Correct? Or did you mean to stop fermentation (by throwing in a campden pill I guess) and...

Hello! I am making a tomato wine (from tomatoes, not from juice). I didn't follow a specific recipe, I looked at several recipes and improvised. Also, I didn't measure anything although I own a hydrometer (I know, I know...I'll be better next time). So, I've racked the wine twice since...