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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...

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...

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.

<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...

My Sangiovese is currently sitting in the secondary in my basement where the temperature is around 67 degrees. Would I be better off moving it to another part of the room where the constant temp is about 73 degrees?<?:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /> I also...

My Sangiovese is currently sitting in the secondary in my basement where the temperature is around 67 degrees. Would I be better off moving it to another part of the room where the constant temp is about 73 degrees? I also have a question in regards to temperature once bottled. My parents...

Wine is currently in thesecondary fermenter and I'm just about ready todegas and addpotassium sorbate and potassium metabisulfate. 2 questions.....my guess is it doesn't matter if i add either of these beforeor after degasing does it? Second and more importantly, I still have a bit of sediment...

I'm a newbie....my primary is a 6 gallon carboy and has what I would consider significant head space. The juice comes right up to where bottle curves up so the rounded top portion of the carboy is all air. Is that acceptable or should I maybe opt for transferring into a 5 gallon carboy instead...

Going to jump in to home wine. I was wondering about yeast. My grandfather and father never used yeast as they let the juice ferment on its own. Any advantages to using a yeast packet?