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Started a 6 gallon batch of Niagara and a little over 24 hours ago I pitched the yeast. EC-1118 yeast (no starter just rehydrated 15 minutes prior), 68 degrees F, so far nothing has happened. No yeast caked to the top, in fact, it all seems to be at the bottom of the carboy. I have a napkin...

So I bottled 220 187ml bottles of Niagara yesterday. There is approximately 3/4 of an inch headspace per bottle. Within minutes after corking, many bottles corks began to rise out of the bottle about a quarter inch (none popping off). I pushed the corks back down, but many gradually came back...

I'm looking into trying something new. I want to make an 18% sugar/water alcohol mixture to be bottled and used in mixing for making alcoholic beverages (No distilling). I'm using Lalvin's EC-1118 and would like to know if it should be sorbated/stabalized like a typical wine. Ideally, I am...

Has anyone added this to their wine? Is it all-natural and can it be used instead of an f-pack? http://www.bacchus-barleycorn.com/catalog/blueberry-flavoring-extract-p-4365.html?utm_source=googprod&utm_term=82030

I recently bought a bottle of wine from a local PA winery entitled "Pinot Colada." I assume they blended Pinot Grigio and Coconut. Whatever it was it was awesome. I'd like to try something similiar to this, but use Welch's White Grape and add Coconut juice. Anyone have any recipe advice or...

I recently made a Welch's Niagara wine on June 21st. Fermented dry in a week or so. Racked June 26th. Since then, the wine has completely cleared, no airlock action or bubbles rising in the carboy and there doesn't seem to be any sediment in the bottom. It's only been about three weeks since...

I currently have 7 different wines in one gallon carboys for secondary fermentation. The one gallon mark on these carboys is an inch or so below the neck. My question is, is the line my wines are filled up to adequate or should it be topped off more (above the one gallon line)? I hate doing this...

I'm interested to hear what some of you guys use you stir musts in glass carboys. I generally use carboys immediately for primary when I'm making wine from 100% juice. I've heard of people using chopsticks, but I'm sure there are some other clever household items used to get through the glass...

I'm starting to ponder how I would like to back-sweeten my 1 gallon batches of concord and niagara. I used 2 11.2 oz cans of frozen juice concentrate for each. A lot of people use 3 cans. When I back-sweeten (after adding k-meta and sorbate), should I add another can along with some additional...

My blueberry wine has been fermenting for 5 days. SG 1.090, current gravity .990. I am racking and fitting with an airlock tomorrow. I only used 3 pounds of blueberries for this batch and read that you guys recommend 5-6 pounds per gallon. -Can I make an f pack from new blueberries to...

In just 72 hours using Lalvin EC-1118, my cherry wine went from a 1.090 to a sub 1.000. How is this possible? Fermentation has slowed down drastically since yesterday. I was expecting to rack at 1.020-1.040 but I'm well past that point. Should I siphon to the secondary and fit an airlock now or...

24 hours after I added the acid blend, tannin, pectic enzyme, and campden tablet I realized I didn't have anymore yeast nutrient. I rehydrated and added the EC-1118 yeast to the must without the nutrient. What can I do at this point? Should I add some sort of energizer or just cross my fingers...

It was my understanding that Lalvin 71B-1122 would be the best yeast for cherry wine in dealing with the malic acid. However, the wine/yeast pairing chart I saw in the WineMaker magazine recommends Lalvin EC1118. Any thoughts?

I am wondering if it is ok to use a 6 gallon bucket for a one gallon cherry wine recipe during primary fermentation ONLY. After 5 days I plan to transfer the batch to a 1 gallon glass carboy for secondary. I believe the oxidation process does not kick in during primary and the yeast needs the...

I'm making my first batch of cherry wine and I figured I'd invest in a juice extractor to ease the beginning process. I read somewhere that a steam juicer will actually kill some of the enzymes in the fruit. Is this true? I decided to go with a GE 800 watt Juice extractor while understanding...