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Well as I mentioned in another thread, we have been in Germany for the past week, visiting our daughter and son-in-law, who is stationed in Vilsec. As I write this we should be on a plane, on our way home,but........because of the Iceland ashcloud, our flight was cancelled. So here we are...

The wife and I enjoy eating dried organic California Black Mission Figs. I usally get from bulk foods .com. It says they are preserved with potassium sorbate. OK, you know the question.........Could these be made into wine?:p I know that we use potassium sorbate to stop fermentation, is...

This my first batch of wine,apple. To recap: In primary I started with Sg !.089 Day 3, I was down to 1.040. Day 5, it was 1.002, I squeezed out pulp and transferred into a secondary. I'm now at day 10 with an sg of 0.993. Is this going fast?:a1 I was wondering when I should rack again...

Just wanted to officially say hello to every one. I have posted a few times in the beginners area, and wanted to say thanks to everyone for their friendly, and fast responses. I have always wanted to make wine, but finally took the plunge. I've started a couple batches of apple wine...

I am making some more apple wine. Most of the recipes I found suggest champagne yeast. I'm using Lalvin, I have used EC1118, But also have some K1-V1116 and 71B-1122. What are the differences between these yeasts. What makes one more suitable that the other.

OK, I'm sure someone has an easy way too this.:) In primary fermentation of a must with pulp, is there an easy way to get liquid from the mixture, so I can take a SG reading. It's kind of a hassle to strain off or filter clear liquid to take a SG reading. What are some of your secrets...

I think that I may have waited too long to go to secondary fermentation, Started 5 days ago at 1.088. I didn't go to secondary until today, SG at 1.002. I'm afraid I waited too long.:m I checked a day and a half ago and was at 1.040. I got distracted painting and wiring my "wine room"...

After years of procrastination I finally decided to make wine. Apple wine, have started the must, and am about to add yeast. Before I add what should my SG be? I'm at 1.060 right now. Do I need more sugar?