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After back sweetenoing with Juice (that had pulp) I stil have pulp suspended in my wine and would like to know how to clear? I don't have a filtering system, so I am thinking of using Bentinote, Sparkoliod or some other clearing agent. Any thoughts on what I should do? Here is me recipe and...

When you add Sorbate and K-Meta to stabilize your wine? Let's say we are talking about a wine made from Juice or fruit and your are going to back sweeten. We transfer from primary, and then do an initial racking after 3-4 weeks. Is this the time you add Sorbate and K-Meta to stabilize your...

I made a riesling using Sun-Cal concetrtate, I made two mistakes, I used monchete yeast and added campden at the beginning. I am so used to doing non-grape fruits, I didn't even think twice. Well it stinked very bad, the rotten egg smell. I tried stirring, degassing and splash racking, none of...

I have a peach wine, that is hazey or cloudly, it is six months old, I have tried Bentonite and racked several times. I would like to try some pectic enzyme at this point, can I and how much should I add per gallon?

Why don't we use a store Fruit Juice cocktail, besides the typical ingredients on the label, sulfite, sorbate and some other preservatives?

For those of you that use campden tablets, this little thing is great: http://www.walgreens.com/store/catalog/Accessories/Deluxe-Cut-N'-Crush/ID=prod6002642&navCount=0&navAction=push-product I typically do 5 gallon batches which calls for 5 campden tablets, it crushes all 5 with a simple...

Just got back from Door County Wisconsin with 68 pounds of Frozen Pitted tart cherries. If anybody has a favortie recipe for Cherry Wine, please post a Reply. I am also thinking of making a small batch of cherry wine with almonds, anyone have a sugjestion of how much almonds I should add to my...

Can you make a Betonite slurry and store it for later use? The recommended mix is 3 tablespoons of Bentonite to 1 pint of boiling water. It is then recommended that you add 1 to 2 tablespoons of the slurry mix to each gallon of wine that is to be treated. But if my batch is only one or two...

Anybody Tried one of these Sun Cal Concentrates? http://www.eckraus.com/SunCal_46_fl._oz._Cans.html My specific question is the instructions say: "After 5 to 10 days of fermentation you will notice the activity slowing down. It is at this point you need to drain the wine off the sediment that...

I have been reviewing many Fruit Wine recipes; they all use Pectic Enzyme, but add it at different times. Some say mix all the ingredients and wait 24 hours and then pitch the yeast. Some say mix all the ingredients and wait 12 hours then add the Pectic Enzyme, wait 24 hours and pitch the Yeast...

I hear this term used, what is an f-pac?