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There are many similar threads on this topic already, so not sure if creating a new thread is necessary (as opposed to posting in a existing one). So my fermentation is stuck, it stopped at 1.010 and tastes way too sweet for my liking. After 9 days of fermenting I racked the wine of the skins...

Next grape season is getting close so my planning phase is in full swing. I’m currently wondering if my fermentation vessel is large enough to accommodate the whole batch of red grapes, if the cap will rise during fermentation. I get the grape must in plastic tuns, filled to the brim. Last year...

My cabernet sauvignon is aging since last fall, about nine months now. I must say, not really pleased with the results so far. The taste is still very harsh, it makes your tongue and gums go dry. Is it possible it’s over extracted? It has been on skins a long time, cold soaking for three/four...

Hello, Last autumn I've made my first wine from grapes (opposed to kit wines before) and it is aging nicely. It is a cabernet sauvignon but it still tastes young. Sour and tart. Its been transferred to a fresh carboy twice and on oak chips in between for about three months. I'm happy with the...

This morning I saw by coincidence that there is a layer of mold on my wine. Not sure how long it has been there, but can't be more than a week. Also the fluid in the airlock seems infected. Not sure how clear it is from the picture, but there is a whiteish thing floathing in there. Also there...

Hi there, So this is my first batch from actual grape must; cabernet sauvignon. I let the grapes cold soak for a few days (actually the transport from the vineyard took 3 days) and let it ferment on the skins for two weeks. About 1.5 weeks ago I pressed the grapes and the next day racked it of...