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I am attempting my second batch of apple juice wine and after I back sweetened it has refermented. I added potassium sorbate ( 1tbs per gallon) and it has still refermented. Should I increase the sorbate when I "re-back sweeten?). Any suggestions would be apprecisted. Michael

Has anyone had any experience with theseplastic vessels? Thanking you in advance. Michael

I want to make apple wine and am contiplating using apple cider from an area orchard...(no preservatives etc)...My question is; will the cider eventually clear because it is very cloudy on the shelf or should I just use apple juice because it is already clear. (the only preservative in the juice...

how do you combat the little friggin' tings? Any help would be greatly appreciated over here!!! Z

I am making a Riesling wine and fermented to dry. I am going to back sweeten and have a few option for sure. as a newbie to wine making,I am uncertain of which method to use. Wine conditioner? Granular sugar? Corn syrup? Niagara Concentrate? I am leaning toward the niagara concentrate but would...

I'mpreparing to make a wine for next Christmas...A "Holiday spice" wine...Does anyone have any experience with Welch's concentrates that can offer any suggestions or advise? I'm thinking of blending Concord & Niagara.. Z

I'm making my first batch of wine and am using a Sun Cal kit (Riesling). I racked it after ten days as the directions instructed and found that the percentage of alchohol percentage to be approximately 7.2 %... Start =1.084 Racking= 1.032 Fermentation activity is not presently active at this...

I just racked my wine for the second time and tasted it. I noticed that it has inquired a "fizz" or a "sparkle" to the body but tastes good...Is this normal? Will it go away? what happened or what doI need to do to correct it?.. This is my first go at wine making and I used a Sun Cal...