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I bought a 4 oz package of medium toast French oak yesterday. On the package it says that its good for 25 gallons. In the kits that I have done, I've added 2 packages of oak that each seem to be as much as the package of French oak I bought. So, I'm wondering if its really a stretch to think...

I stopped by my LHBS to get some yeast for a batch I want to start in the next week or so. By looking at some recipies similar to what I want to do, I found that Montrachet was probably the way to go, and I assumed that it would be good to ferment to dry for a total abv of 12 or 13%. When I got...

I'm making a kiwi wine. Everything has been going fine through primary and secondary fermentation. After secondary fermentation finished, I racked and degassed. The wine is now fairly clear and has been bulk aging for 3 weeks. However, there is no sediment at all in the bottom of the carboy...

For a fruit wine, the recipies tell you to add the frut, nutrients, enzymes, etc. and then add water up to a certain level, in my case 3 gallons. When you do this, do you add the water with the fruit in the primary? The volume of my fruit is displacing over a half gallon of the must. So, if I...

Is it better to be a little early or a little late when racking to the secondary? I've got some blackberry in the primary and the SG yesterday was 1.070 and today it is at 1.050. The directions say to rack to secondary when SG hits 1.040, which will probably be tomorrow. But, I know I won't be...

Many years ago, I tried making some beer and wine. The wine did not turn out drinkable and I didn't try again. After recently tasting some wines from kits, I thought I'd like to try again and I still have some of my originalequipment. But, when I started looking into the kits I found they are...