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I'm going to make a peach wine and have a new fine mesh strainer bag. In the past I've used a coarse straining bag that was sort of like cheese cloth and it worked. My question is: Will I get good results putting the fruit in a fine nylon straining bag during the primary fermentation? I'm...

When taking a sample of must for an acid or pH test, do you take a sample of the undiluted juice or the juice which has water added for the intended volume of wine to be made (e.g., 5 gallon batch)? In other words I always have to dilute my juice for country wines so is that the starting point...

Reading some of Jack Keller's recipe's he has referenced "no more than 7 p.p.t." Not sure if this a reference to tartaric acid or something else. Anyone know what p.p.t. refers to?

I added the WE red wine conditioner to a batch of muscadine to backsweeten just before bottling. Noticed when I packed up the bottles to age three days later, it appears the conditioner left a fine residue in the wine sort of like sediment. The wine was filtered into a primary bucket, mixed with...

Making a Brewer's Best Cerveza style kit. Primary fermentation is going as expected. Looks like when the batch will be ready to bottle, I will be tied-up at work for about a week. So here are a couple of questions on the primary: 1. Since the batch is sealed in the primary bucket with an air...

Making a batch of muscadine and I use the red wine conditioner that George sells to backsweeten. Does anyone know of a home-made substitute wine conditioner that will pretty much mirror the qualities of the WE conditioner? My recipe is specific and the results are always good with the WE...

This one has me scratching my noggin: Have an Island Mist White Z summer wine kit. Initial S.G. was 1.052. Instructions says to check after 5 days and proceed to rack if S.G. is below 1.010. After 5 days the S.G. was 0.994. And I racked to the carboy. Only slight activity the first day thru the...

<div align="center">What else is more convincing? </font> <div align="center">

Have a beer kit from George I'm fixin to start. According to the instructions, an option between the final SG and bottling is a secondary fermentation. It is supposed to help with clarification of the beer. I'm not too familiar with the beer making, but the secondary fermentation...

Roll your britches up before you read this one.</font> </span> Winemakers mull climate change at Barcelona conference </span>Yahoo news, Sat Feb 16, 3:54 PM ET</span> </span> <st1:City w:st="on">BARCELONA</span></st1:City>, <st1:country-region w:st="on">Spain</st1:country-region> (AFP) -...

I neverread any recipees that suggest adding bentonite to the primary batch when making wines from scratch. I've wondered if maybe it has to do witha conflict with the ripe fruit but how about when using fresh juice? Also,after fermentation, when stabilizing, potassium sorbate is used. Do I...

Any hard and fast rules for a brix or SG when backsweetening a batch or just go by taste?

I'm making a 1 gallon batch of Muscadine. According to my isinglass bottle: Add 1 tsp. with 5 gallons. Since I'm only making one gallon, would 1/4 tsp. be the correct amount of isinglass for fining? Also, the usual 5 or 6 gallon batch of wine calls for 2 1/2 tsp. of potassium sorbate. Would...

During Winestock I enjoyed an excellent plum wine that was made from juice produced at Walker Juice Farm in N.Y. If anyone recalls who made this wine, please let me know. Hopefully, the winemaker will read this inquiry. It's interesting how a couple of glasses of wine will...

I have a 4 liter Carlo Rossi jug. Hopefully someone has used one as a carboy. If so, two questions: What size stopper fits the neck for use with an airlock? Does the 38mm Polyseal Screw Cap for use with the 1-gallon jugs fit this bottle?

Anyone know if there is any variationusing the fruit juice extracted from steaming as compared to the amount of fresh fruit called for in the recipees? In other words, if a recipee calls for 30 pounds of fruit and the same 30 pounds of fruit steamed resulted in 9 quarts of juice, would the...

Most recipees for 5 or 6 gallons call for one packet of yeast. How much yeast would I expect to use for making a1 gallonand/or3 gallon batch?

Anyone remember the brand and the person who said "the little ole winemaker me?" I'm thinking Carlo Rossi but I'm probably wrong.

I'm fixin to gather pears and put them in the deep freeze for future winemaking. I plan on using the using the steamer to extract the juice prior to making the must. Question: Do I need to quarter or halfthe pears prior to steaming or just leave them whole?

I read in a former post here -- in the form of a link from a wine kit co. -- pertaining to the benefits of using bentonite in the primary batch. It makes a lot of sense and it is always a part of the kit wines I've made...