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I've read that Bentonite can be added before, during and after fermentation. After reading this article I'm thinking of trying adding it at the start of fermentation. Just wondering when others prefer to add it and why. Any suggestions and advice would be appreciated...

I am going to be making a batch of rhubarb wine and I am also going to make a batch of strawberry wine. My intent was to make two seperate batches and bottle some of each but also bottle some of them blended. I'm also considering making a batch with both strawberry and rhubarb fermented...

I've been doing a lot of surfing looking at recipes lately. I have come across a couple of them that call for a small amount of salt, ie 1 tsp per 6 gallon. Since most recipes do not call for it, I know it's not necessary. Anyone have any thoughts on what it might be for or what it might...

My mother wants to start a batch of beet wine. The recipe we have doesn't call for it but I've read that we should use amylase to help break down the starch. We can't seem to get it locally. Is there anything else that we could use instead?

Just curious about the history of this site. I'd enjoy knowing how it came about, when it actually started, are founding members still active. Just some general info if anyone would like to share

Is there a difference between a wine hydrometer and one for beer?

When you ferment to dry in the primary, should there be much activity in the secondary? I have a batch of orange wine made from fresh oranges that was fermented to dry and then moved to the secondary. There has been almost activity since it moved. I had put some zest in it and it just...

I've been trying to find a recipe for maple syrup wine. Apparently it's amazing but finding a recipe isn't easy. Would anyone have a recipe they'd be willing to share? I've come across these two sites that look interesting. Before I go experimenting using maple syrup ($$), I'd...

Was speaking with someone who said they always take their secondary and give it a good swirl once or twice a day. This moves all the contents around and keeps everything mixed. I was a little confused by this but they're been making wine for years now. I've never seen it mentioned on here...

Have started a batch of cranberry wine. It's fermenting nicely in the primary. I have a couple of questions before I move it to the secondary. I have the cranberries in a sack and wonder if I leave them in there right up until I move it to the secondary or do I take them out when it...

Trying to improve my technique......or develop one would be more accurate. Started a batch of cranberry today. So far I have crushed the berries and put the in a bag, added campden tables etc and letting it set overnight. When should I take the hydrometer reading? I won't be adding the...

As a newbie to all this, I am curious as to if and when a wine should develop a taste of what it's made of. For example, I've made a apple-cranberry wine. I did it before finding this forum so did pretty much everything wrong. Having said that, it hasn't really aged very long. If things...

Still a newbie without a successful batch but I think the one I have set up now is going to be good and I'm already planning my next batch. I absolutely love the atmosphere and information on this forum. It's wonderful I am hoping to start a batch of cranberry wine since I have a lot of...

Hello to everyone. I'll start by saying I'm surprised to be here. Bad place to admit it, but I have never cared for wine. I know, I know. It's supposed to be amazing but I sip politely when it's served and just don't enjoy it. For me, it's always been something like the Emperor's...