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When is the best time to start Malolatic Fermentation? After Primary? After dry? Wait longer? This is my first batch of wine using grapes and also using Malolatic Fermentation. Any advice is appreciated. Thanks! K

My black spanish and "favorite" grapes

When using Parson's Square to backsweeten wine and you add simple syrup by the fl oz; how many fl oz of simple syrup will dillute wine alcohol by 1%? How much do you think flavor will be impacted as a sweet wine and also as a port when back sweetening and adding (aguardente)brandy?

When using Parson's Square to backsweeten wine and you add simple syrup by the fl oz; how many fl oz of simple syrup will dillute wine alcohol by 1%? How much do you think flavor will be impacted as a sweet wine and also as a port?

Anyone make wine using Apache blackberries?

Does anyone have a very detailed resource to point me to for the process and all the steps of making wine with fresh grapes? Never attempted it before. Thanks, Keaton

Just started 1 gallon of plum wine used a lil over 5 lbs of dark plums sliced up and frozen for two day before...TA was 23%...added two tsp of acid blend...and S.G. was 1.010 and given suspended fruit and temp i added 2#'s of dissolved sugar...added PE this morning and will pitch Lalvin RC212...

Just recently came into some grape vines; 2 vines of Black Spanish and 2 vines of 'Favorite'! I replanted them into planters a little bigger than the gallon pots they came in. I plan to build an 8'X10'X8' Pergola/Arbor to train them on in the fall so until spring/"bud break" then they will...

Started in June and added flavor pac about a month ago...last night I racked it but lost too much head space and didn't want to top off with water so I figured I'd just bottle it. Had a partial bottle when the Secondary Fermenter ran dry so I threw it in the fridge....tasted it earlier tonight...

I have been researching grapes for planting on a 6'W X 6'L X 8'H arbor. I live just West of Houston, Texas in a clay/clay loam soil. The grapes i'm trying to decide between are: Black Spanish and Champanel. From what i found i really like the Champanel grapes but cannot find any insight on...

I've been adding sugar "Blindly" and would like a little insight into how i may use the SG reading. I think from reading i've read that a good SG to start fermentation at is 1.095. is this correct? Also in what increments do you add sugar to minuplate the SG? cups, Table spoons, lbs...

Is this too clear or is it about right for this type of fruit? Image taken after almost 24 hours after I added my Sparkolloid.

I am going to add an F-PAC to my Apricot wine but the local farmers market doesn't have any Apricots...so i was wondering what y'all thought about making my F-PAC with their peaches or should i just go to the grocery story and pick up some Apricots there?

What's a good sugar to water mixture for making a simple syrup to back sweeten a wine like my Apricot?

How long will a fruit wine keep? Bulk aging and Bottle? Also what additives can one use to prolong aging and how long will it keep after adding those? Thanks!

Hello all, i have recently stumbled upon this great site of fellow enthusiasts and figured i'd say hello and get a lil info. I'm new to this and am already thinking of going a little out there and trying a Lime Wine. Your thoughts on attempting?