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Supposedly the full moon causes particles in wine to fall to the bottom as well as a day with high barometric pressure( therefore a bright sunny day not a rainy day) sounds crazy but that it> sometimes the old timmers have answers that get lost with time

Wetting corks corroded my floor corker. After cleaning corker I gas the corks. Make a solution of meta in very hot water, place in pot with steamer basket cover and let sit. Last year stopped that so far no problems I use Nomacorc

They call it second squeezing. Add sugar and water to zinfandel made lite red clears very fast and drinkable in about 6 weeks to two months. If you have a still run it through and you have grappa distilling is illegal in USA

thanks for help but going to be Party Time

Directions on bottle said 500 ml per 5 gal and thats what i added wine was degassed making great pink champagne just wooried about explosions have to drink it fast

Wine was made in sept didnt check SG before bottling stabilizer contains inert sugars and sorbate directions call for 500ml of ld carlson stabilizer to 5 gal wine. Sweetner with stabalizer. Add to taste, 2 oz per gallon is recommended. Wait seven days to bottle(drections) waited more than...

Used stabilizer from quality wine and ale added to white zin. Left for almost two weeks before bottling no fermentation visible. Now seems like it is fermenting again. Used some last Saturday was nice sparkling wine. Worried about bottle breaking. Has anyone had similar problems

Lemon can good gave some to friend that told me they could not find a limoncello here as good as italy told me mine was better than what they had in italy. Orange is done is okay but i"ll stick with lemon much better

Zest of 13 lemons (13 for good luck) 1 liter grain alcohol 190 proof 1 1/2 liter water 12 oz sugar add alcohol to zest let stand on 4th day add sugar syrup( water and sugar) 7th day strain bottle and store in freezer some states will only allow sale of 153 proof alcohol cut water by 20%...

There are many articles that advocate wild yeast been doing it for 26 years no problem hope this doesnt jinks me also do not use barrels many of the old timers used waxed barrels wax was melted and covered entire inside of barrel do a search articles are there i ran google search "wild yeast...

I use 900 lbs zin and 92 lbs alicante

I like to fill to max have had problems when leaving too much head space