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Just wondering what it takes to make port? any good recipes out there? I have a 5 gallon pail of zinfandel juice that didn't ferment as well as I would have liked. It ended up being around 1.001, so I decided to turn it into a port wine. What is the best brandy to add? How do I figure out...

Just wondering what everyone's experiences have been attempting a restart on fermentation. I tried a starter yeast for my Zinfandel that got stuck around 1.001 and currently has an alcohol content of around 14.0%. The starter seemed promising last night, but as I've been adding more of the...

I started a Zinfandel on Nov 11th. It's brix was 25 and I let it warm up to room temp before pitching the yeast. Within 11 days I began to notice the fermentaion had slowed considerably and it was not at the 1.000 range that I was hoping for. within 3 days I noticed that the fermentation had...

I bought three pails of Zinfandel- special body grape juice two weeks ago and the fermentation seems to have stopped. I have been constintently at 1.002 for a couple of days. Ideally it would be a fair bit dryer than it tastes right now and I would like to add yeast nutrient to restart the...

Hi there, Being a newbie I have lot's of questions about the wine making process. One question is about Malolactic fermenation. Is it something that occurs natually or should I be including it as a step in each batch of wine that I'm making;assuming it's a type of wine that would benfit from...

Hi everyone :) I'm fairly new to winemaking and just wanted to get some opinions on fermentation rate. I bought three pails of organic Syrah only two weeks ago and the primary fermentaion was very strong. It reached the desired 1.000 range after about 7 days and I then racked it into it's...

Hi everyone and thanks for taking the time to read my posting. I just got back into wine making after a 5 year hiatus and bought a few pails of organic syrah from Bosa Foods this past weekend. I brought the pails home to let them warm up to the 18 to 21 degrees as recommended. By day 2 the...