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I posted a question a couple of days ago regarding back-sweetening a Reisling kit ready for bottling. The advice I received was GREAT!!! The end product is GREAT!!! Thanks Wade, JoJo, kutya, Bert, andPolishWineP. I love the balance I acheived with the advice you guys gave. Even more important is...

I'm about ready to bottle a WE Reisling kit, but I have a couple of questions. My wife loves German Reislings which tend to be sweet. I have not checked the SG of this kit since it went into the Carboy (my hydrometer broke just befor fining so I did not have the opportunity to check it then)...

Help! I'm gonna start a batch of Strawberry wine this weekend using the recipe on the FVW website. As written, it will make one gallon. If I want to make two gallons do I simply double everything in the recipe? (including Campden tablets?) Also, is there any problem with starting it off ina 6.5...

I just got a slick new hydrometer/thermometer in one. Is there any harm in leaving this floating in the Carboy during secondary fermentation so that all i have to do is just peer through the glass for a daily reading?