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I found a couple bags of oak chips that are 7 years old. Should I use them in the wine or the grill?

I have a C.C. Showcase Old Vine Zin in primary about 72 degrees. It's day 8 and the SG is .995. Would it be ok to rack now into secondary, or should I wait the full 10 days? Will it affect the taste for not being in contact with the skins for 10 days?

Whenever I try to make white wine I always end up with the same result. A metallic taste in the wine with just a hint of rotten. I've made 2 white kits and most recently an Alexander's Sun Country Chenin Blanc concentrate. I'm 100% positive that I didn't over sulfite and that I cleaned and...

I subscribe to Wine-Maker magazine. I got a renewal notice that says I can give it free to a friend for 1 year. I don't have a friend of family member who is interested. So, the first person who posts a reply to this message will receive my 1 year gift subscription. After the year is up, you can...

Is it ok to ferment a kit wine, such as winexpert at 80-83 degrees? I realize optimum temp would be 70-75, but I'm having a hard time maintaining my wine making area at that temperature once warm weather starts.

Hi folks, I'm new to the forum. I've ordered from George before so I decided to join and post my question here. I'm still new to wine making. I've fermented a kit very succesfully, but I'm having a problem with my first attempt at muscadine wine. The wine is very very tart. I added what I...