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I was just wondering if it is needed to de-gas a wine that has naturaly cleared. I made a batch of Pineapple wine and it cleared very nicely on its own so I didn't add any clearing agents. I don't know if I should de-gas before I bottle.....Thanks

I started my very first kit and it happened to be an ice wine. Although it came along just fine and I racked it at a SG of 1.080 just like the kit said then waited 10 days and the SG has only droped to 1.078. The instructions say it should be around 1.060 after 10 days. I have very carefully...

If anyone has the book "winemaker's recipe handbook" and or has made blackberry wine from scratch could you please give me some ideas of what wine yeast to use. All the book says is "wine yeast" doesn't specify which one, but it does say that it makes a nice dry wine. Thanks all

I was just wondering, In the book "winemakers recipe handbook" the recipe's call for 1 campdon tablet. I don't know which one to use. The "Potassium, or the Sodium". I don't know the difference between the two. Help me please. Thanks

I have read alot about temp. of must but what about light? Should I ferment in the dark or just out of direct sunlight? Thanks for any help