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I have had a batch of wine in 2ndary fermentation for just a few days, I noticed a scum around the top of the bottle where the wine is fermenting. Thought it might be bacteria, so I thought I'd better re-rack into a clean bottle, and add some Campden to take care of any odd bacteria. So I did...

Friend of mine who makes peach wine a lot, uses Malt extract in his peach wine. This is primarily a flavorant and helps mellow out the flavor. He also uses the toasted oak chips as well. This got me thinking of other things to put in peach wine. I was wondering if some dry roasted unsalted...

Some of the recipes call for adding about a cup of "light dry malt" to the must. I'm trying one of these recipes, and can't figure out why the malt is added to it and what it does. I've not been able to find any information on that in my research. Who knows about this?

I'm Greg from Dallas. I got into winemaking from a friend who makes the most delicious peach wine. I was so impressed I decided to give it a try.