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First, for the wine you have now, it isn't going to go bad really (seriously it's wine, it's got to be pretty bad before I wouldn't drink it). It isn't going to "uncarbonate" though. Every bottle will be a little carbonated, and that is something you'll just have to chalk up to inexperience...

It's only been 5 weeks, give it some time. I am sure you racked it from primary, now it's probably still in secondary. If you've got a fair amount of lees you may want to try racking it again, but truth be told, you might as well just leave it for a few more weeks/months before doing anything...

If you do any beer brewing and have a decent capper you can get a 29 mm Bell and 29 mm caps and actually cap the wine bottles without corking them. Obviously a cork will be a better long term storage option, but I rarely keep anything around long enough to age.

I don't know if this really qualifies as a beginner question, but I would say try titration instead of the pH papers. You will get a more accurate depiction of the actual pH.

The majority of the time that people get headaches is from the histamines in the red wine. Each wine/grape is different so it's possible to get a headache from one wine, but not another. I am not a doctor, nor do I give any thing like sound medical advice, but you could maybe possibly, at your...

I have the day off... Might as well. It's only an hour and twenty minutes or so from me. It'll be fun for sure.

I agree with Mike. The wine will still develop in the bottle, maybe not to 100% but 99% is good enough for me. I suppose there are those of you out there that make wine and cellar it for decades but I generally only save a couple bottles from each batch of wine I make. I tend not to worry about...

Sounds like there is absolutely no pomegranate in your nectar! Here's what I would do: Rack it, get it off the lees, then leave it for a while, let it ferment or age or do whatever it's going to do, some times all it needs is some time to mellow. Then in a months time or so, however long you...

Well, since no one else has said anything, I suppose I will throw my two cents in. First, I here by admit knowing nothing about any mustang grapes, that being said a typical wine grape typically requires 16-18 lbs to yield a gallon of juice (this may not be the case for a mustang grape, I'm not...

Typically the colder you ferment the longer it takes, the longer it takes the more time the wine has to absorb flavors from the fruit/pulp, so in a round about way, yes, the colder you can have it ferment the more flavor it should have. My watermelon wine came out to a yellowish color, did you...

It can be very hard to get started! Mine ended very similar as it began and was still very tart. All sound advice.

Nice looking equipment! I have a hard enough time convincing the lady that the 25 pound bag of sugar will be used, spending something to the tune of $350 is going to take more than a wide grin, but you all seem very confident that it would be worth it. It is unfortunate that they won't be able...

I have made Skeeter Pee before. I wasn't sure wether listing it was appropriate for the wine forum. I've also made mead (again some people say it's wine others don't) and I have done a speck of brewing. I live near Columbia, but I just moved from Kansas City. I made a couple gallons of the...

I have been making wine for a few years and I have been getting along fine with just a press for the most part. Last year I decided to make some Norton Wine. It took several hours, close to 8 I would imagine, to destem all those grapes (120 lbs!) Crushing took a little bit of time, but my fiance...

Hey gang. I've been making wine for three years now. I started like many of us with small 1 gallon batches of Welch's concentrate, but have progressed leaps and bounds since then. I like to ferment anything and everything as long as the price is right (in season). I have made wine from grapes...