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I have a carboy of red wine from pure grape juice where the sediment is not settling in the carboy. It was started in late September, after fermenting for 1-2 weeks, I racked adding oak chips and racking it again in January adding metabisulfite to it. I always sterilize all equipment each time...

I've been making my wine from unpasteurized (fresh) grape juice from California for years without adding yeast. Would it be better to add yeast? What is your opinion and why?

I have 4 carboys of unpasteurized grape juice that started fermentation in mid to end of September. No yeast was used. I've been making wine for a few years without any testing equipment but just last week I acquired a pH tester and used it today to test my wine. The reading show a pH of 3.9 for...

Hi, I want to bottle a 5 gallon batch of red grape wine but I want to make sure I am doing what is right. I added potassium sorbate to the wine last night, 1/2 teaspoon per gallon. Is that amount okay. I also read in other forums that potassium metabisulfate is also requited, 1/4 teaspoon for...

Which of these is the preferred chemical to use to stabilize and provide a longer shelf life for red and white wine?

I will be starting a new batch of wine using fresh commercial grape juice(not<a href="file:///C:%5CDOCUME%7E1%5CAl%5CLOCALS%7E1%5CTemp%5Cmsohtml1%5C01%5Cclip_filelist.xml" target="_blank"> </a> pasteurized).<a...