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Scanning through a few supplier websites this evening and I ran across this and it has me wondering... I've been adding DAP (nutrient) and energizer to my wines right at the beginning (before sprinkling the yeast on top.) But, could that combo be TOXIC to the yeast ? I've never had any...

Hey guys, this is the first kit I've tried and trying to make sure I get it right. I did as the instructions said and siphoned the wine into a carboy on day 7 and what I'm supposed to do now is leave it for 11 days.. Here's what it says Okay.. two issues here.. 1) it's been three days...

i've bought a bunch of 23 litre plastic fermenting buckets from the local wine shop. For $2 what's not to like but often they just stink from the wine they made in them. I've rubbed down a few with sanitizing solution to no avail... would it be safe to soak these in B-Brite over night...

I'm mixing up a batch of welchs concentrate tonight but with the addition of half-kilo of raisins (in the freezer right now.) When I thaw them out I'll be dumping boiling water onto them in the primary bucket... shouldn't the boiling water do what campden tablets do to kill...

I've got a carboy here that's been trouble since the very beginning. Not really sure whats going on because I've been successful using the same brand of frozen concentrate except this is a blueberry flavor. I started with 1118.. and then it just sort of stopped doing anything after a...

I dropped by one of the local kit shops to pick up a few supplies and watched an employee racking a bunch of carboys with a pump & filter and she was just letting the wine splash all over the inside. I asked her how long the wine had to go before the customer picked it up and she said the next...

Before I jumped into making wine I read plenty of tips, recipes and anecdotes about making this alcoholic beverage. But it always bugged me that people would commonly say that too much alcohol would ruin a wine. So I've made a few 1 gallon batches with lalvin 1118 at 16% and 17% and now...

I have a 5 gallon batch of welch's concentrate blubbing away right now.. 12 days so far (primary fermentation in a carboy.) It's eaten away about 70% of the sugar so it'll probably be another 5 or 6 days before the first racking but can I top this off with a cup or two of strong black tea...

This morning I woke up and found my 5 gallon carboy of fruit juice foaming all the way into the airlock and spilling over the top :m It's been running fine for a while now and never expected this to happen. Which variable changed in this equation? The only one that I can think of is the...

I just started a small experimental batch of 2 cans of Welch's white grape concentrate + 1 can of Welch's purple grape concentrate. I really didn't bother reading the back label because on the front label it says "pasteurized." With that I figured I was ready to go. So when I got home...

This question likely excludes the wine snobs and anybody that only knows how to make wine kits from start to finish without interruption. But I wonder who else likes the taste of a strong wine with the flowing gases of CO2 as part of that mix. I think it's just an added benefit.. not so...

I haven't done any acidity testing yet but after a few 1 gallon 'experimental' batches I'm considering getting an acid testing kit but it seems like the PH strips would be the easier way of doing it. Most of the local brew shops carry the titration kits which are relatively cheap. Now I'm...

I've been thinking about starting a batch of supermarket orange juice but it has me wondering whether to go with the very pulpy OJ or low pulp. Will it eventually settle out of the wine naturally (how long will it take?) Would adding pectic enzyme at the start of fermentation help...