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Has anyone tried to add milling spices to wine while it's bulk aging. My carboy was full and I had 1.5 liters left so I'm aging in a seperate bottle. I thought about adding mulling spices to the 1.5 liters for a few weeks which would give me2 nice bottles ofholiday red that can be serve slightly...

Iwonder if my issue with with temperature. I've had the carboy in a basement which is close to 58 degrees. Should I bring it back upstairs closer to 70?

I'm having trouble with my wine clearing. Could it be that storing at 58 degrees is slowing the clearing stage? Should I bring it back upstairs closer to 70 degrees until i full clear?

How strange is this. I hope everyone says it's common. After racking my sangiovese wine, I went to clean the syphoning tube and old carboy. Odd that the water had a blue-ish tint to it. My assumption and hope is that its because something in the sediment has a blue base color or maybe it's the...

sangiovese

How strange is this. I hope everyone says it's common. So I took the advice by twisting and re-racking into another carboy. WhenI went to clean the syphoning tube and old carboy, the water had a blue-ish tint to it. My assumption and hope is that its because something in the sediment hasa blue...

Not cans, it was from a pail. Long story but I wasn't able to do as much research prior to getting my juice. I'm almost there(bottleing) but just wasn't quite sure what I should be looking for to let me know that YES, it's time to bottle.

I was under the impression that once my yeast was done woring, I no longer needed warmth and cooler temps was better. It's been stored around 63

Yes, it'smy first batch butnot a kit. I used 6 gallons of Sangiovese grape juice.

I haven't yet racked off again.I was curious about that because there is more sedimement on the bottom as well as on some of the ridges on my carboy.So if I rack again, will I be ready a few days later?

It's been a bit over 2 weeks sinceI de-gassed, added stabilizer and isinglas. When will i know the coast is clear to bottle. The wine seems to be more clear than it was a few weeks ago.

No, I didn't add k-meta. If I had to guess, I think I racked too early and dumped too much of my viable yeast. Rookie mistake i guess. I did rehydrate the yeast. I used warm water @ 105 degrees per packet instruction.

my local brew shop didn't have the specific yeast but recommended a redstar champagne yeast as it can handle the existing alcohol. I added it last week and still don't have any change or activity in my carboy. My brother started a merlot at the same time and just reached .996. Would it make...

Now what my local brew shop didn't have the specific yeast but recommended a redstar champagne yeast as it can handle the existing alcohol. I added it last week and still don't have any change or activity in my carboy. My brother started a merlot at the same time and just reached .996. Would...

I added more yeast a weekago and still .....nothing. SG still at 1.007. Airlock has no activity so I'm guessing I will just hae a low alcolol sweet wine. My Brother has 5 gallons of Merlot that was started at the same time. He just checked SG and he is at .996 Would it make sense to try to...

Not a big fan of very dry wines. Prefer pinot niors or malbec. Will your suggestion of the adding the Lalvin bring me to an extemely dry wine. My apologies, it's my first wine and I didn't have much time to research. My father brough me a 6 gallon bucket of Sangiovese juice and said...."hey...

Rookie mistake. My father has made wine in the past and said you didn't need to add. Won't go that route again.

I went the natural or wild yeast route. Should I leave it or is it too late to add the yeast you mentioned?

<B style="mso-bidi-font-weight: normal">Is my wine stuck! I started with juice (Sangiovese) 3 ½ weeks ago and unfortunately, didn’t have a hydrometer at that time to take an initial reading. It’s already been racked once. About 5 days ago, I moved it from an area that was keeping the juice a...

Is my wine stuck! I started with juice (Sangiovese) 3 ½ weeks ago and unfortunately, didn’t have a hydrometer at that time to take an initial reading. It’s already been racked once. About 5 days ago, I moved it from an area that was keeping the juice a constant 67 to a different area that now...