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I'm stabilized, and crystal clear! Yay! Now I added my sugar and I'm supposed to wait 2 weeks to be sure no more fermentation occurs. My ? is, because it's downstairs in my wine room. Other than watching for bubbles through the air lock, how can I be certain that no more fermentation...

My chardonnay came with two pack of oak chips which are floating away. I'm now on day #2 and it's fermenting along nicely. I'm supposed to rack on Day 7 when my SG gets to the right #. Do I move the oak chips into the carboy or do they just last for the first 7 days? Also, I'll be using...

My chardonnay came with two pack of oak chips which are floating away. I'm now on day #2 and it's fermenting along nicely. I'm supposed to rack on Day 7 when my SG gets to the right #. Do I move the oak chips into the carboy or do they just last for the first 7 days? Also, I'll be using the...

Or leave as is? I saw some really nice suggestions regarding a red wine down the forum list a bit. Winexpert Selection International : French Chardonnay I will be performing the Battonage technique on this wine.

It's hung up at .993(over 2 weeks with no movement.), It tastes a little sweet still, and has a nice thick body that holds on a bit to the glass, (like a nice Cab Sav) I know it's pretty alcoholic, but for the crowd I initially planned on making this for, it should go over pretty well. So...

I read about the battonage technique and someone wrote not to try MLF on a kit or they'd cry. A reply was posted saying they were curious as to why MLF shouldn't be done on a kit. Anybody know why? Anybody ever taken the leap and used MLF on any wine? PS- MLF = "Malolactic Fermentation...

I'm looking for a smooth Oaky, Buttery Chardonnay. Any ideas on where to start looking? Thanks. I'm not familiar with any brands or makers

I'm about to rack my first ferment EVER in the next day or two. Am I supposed to top off with water up to the neck of the carboy? Any specific type of water? My tap water has a nice taste, I know some tap water is way off, or should I use RO/DI water like my fish tank? Also, is there a...

I've read through the skeeter pee section and it sounds like they're using the leftovers from a previous wine to start a new one. But after a search for Slurry I didn't see anything that clarified it. Since my first batch is Strawberry, it makes logical sense to use it to make the skeeter...

I hope I'm not the only country boy on here. PS- I don't really say ya'll! :h

I haven't added the yeast yet, I just mixed the sugar and chems with the strawberries last night. How do I lower the SG before I put the yeast in? Just add some water? Take out some syrup and add water? Anyways, WineCalc won't install on my windows 7 machine so I had to just follow the...

I've seen different recipes and some call to add a little of wine tannin to it. I know I do not like red wine with high tannin that puckers your mouth, but I know some really love it. Is this what adding the tannin will do? Or do you add a small amount for body or some other purpose...

This is my first attempt, so I'm not expecting a whole lot.:h I think I might have over read on this subject before I started because I went from knowing what to do with a recipe in hand to being really confused with about 10 different Strawberry wine recipes floating in my head and out of my...