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The best I am finding here in my country is this natrium benzoate thing. They say here that it is used as a conservant. I did some research on net but nothing clear. Can somebody tell me if you use it and what exactly is its function because the words I heard were not very specific...

Maybe this is another silly questions but anyway After the first fermentation is it always supposed to be skins above and juice underneath it? The reason I am asking is that up to know I managed very well with a tube to do the racking, just penetrated the skins mass and the liquid...

I have made wine just 6 or 7 times. So I am a total amator. I know that. But somehow I have come up with a decent wine. This last time something strange happened. A week ago I crushed some grapes and began the usual process. I have to say that all the other times I haven't used neither...

I have read it here or somewhere else that honey can be used instead of sugar and since I don't like too much sugar and never used on wine I am considering this honey option. Have anyone else tried it? And if so, how you dot it? Just add it or you dissolve it in hot water let's say? Thanks

Hello Can somebody tell me what it would be the difference if I decide to make the wine using only the juice of the grapes and not the skins? Thanks

Hello After some questions around I learned about this salycilic acid. This is one is being used just like sulphites to preserve wine and all. According to wikipedia it is the base ingredient for aspirine. Anyway, I just wanted to know if someone has used this instead of that one FSo2 or...

I don't know why but I am not comfortable with the idea of adding chemicals to wine. Does anybody know any other natural way to conserve wine? Lemon for example or whatever.

Hello all I made some grape wine one week ago. I let it fermented only 8 days and then I began to bottle right away. I tasted it and it looked fine so I am drinking it. Now my only problem is that is this a problem to drink the wine so fast. I mean, I read here, u have to rack it then...

I have to make this question because it is bothering me. There is this old man near who's been doing grape wine for 10 or 20 years. And since I am completely an amator I try to talk and ask him about a lot of things. And when I told him about using yeast and sugar for grape wine, he...

Hello I am noticing at the sixth day of fermentation too much foam. I crushed for the first time with a fruit mixer. Ca this be the cause? Anyway, does this sign, too much foam, indicate anything? Thanks

Hello everybody Wishing you well It's my first post here. I have to say that I am a great wine lover and also very amator in making it. Anyway, I had this first question. LAst time (some days ago) I made wine, I got lazy and I crushed the grapes with a fruit mixer. But when I was...