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This is my 3rd batch of SP, it's fermented dry, and now it has the sulfur/egg smell that mentioned as a possibility in the recipe. I didn't have this problem with either other batch, the only real difference here is that it fermented A LOT faster than the other two batches, so it caught me a...

Hi all, I bought a 96 oz can of "Vintners Harvest Strawberry Fruit Wine Base" from my LHBS. Using the directions on the side of the can, I now have it in the secondary happily fermenting away. 3 gallons batch, as advised by the LHBS for a stronger taste. The directions, while otherwise...

My first batch of SP is almost done, I'm at the last 2 weeks before bottling, after backsweetening. I tasted some, and it tasted fine, just a little light on the lemon. I think I know why this is. I scaled up the recipe for a 6 gallon batch, then ended up with about 6.5 gallons adding sugar...

I know there's some discussion about this already in the forum, but not all in one place and hard to read through all the other good advice for just this. I am almost done my first batch of SP and looking for alternative bottling options. I have some friends who want me to call them the...

Hello all, Been reading a lot and learning on this forum. Thanks! I am almost to the point of bottling my first batch, a WineExperts Merlot. The last time I took a sample out to see if it had cleared yet, it had a slight odor to it – what I would describe as “stinky feet”. Taste was I...