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My kit I got states very clearly that if you have tannin in the wine the SO2 test could read higher than actual. With that being said, I used it and got a result of 50ppm. Which I believe is high. The recipe I'm using is for 3 gallons. I added three crushed campden tablets up front. When...

Ok, I'm new at wine making. I've tried three batches.... And just tried the third and can say I have three failures. All with the same problem. Vinegar flavor. The first two batches and used only Idophor as a sanitizer. I'd fill half the carboy/primary fermenter and shake it up for...

I started with a specific gravity reading of 1.015, after fermentation its at .995. I corrected for temp to get these numbers. If I understand this correctly this would mean I ended up with an alcohol content of 20% and that just doen't sound right. Is it?

I've made a couple of batches of wine and continue to get taste/issue. I am most definitly new to wine making. I have a pinot noir from a kit I bought and a strawberry wine that was made from real fruit. Both exhibit something I can't put my finger on. The Pinot Noir kind of tingles the...