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Last fall was only my second season making wine, and my first using any sulfites. I made a red and a white. So far, I have only bottled the white. To my white wine, I added crushed cambden tablets at bottling (after I racked off the sediment and before racking into the bottles), and now...

I have 7 gallons of a nice white wine that I have yet to bottle, from this year's harvest. It is fully fermented to dryness. When I made the wine, before I added the yeast to the must, I collected a gallon of unfermented juice, and canned it in mason jars using a boiling water bath. I want...

(I am posting this here because I cannot seem to get any of my posts to show up in the regular winemaking forum section.) I have 7 gallons of a nice white wine that I have yet to bottle, from this year's harvest. It is fully fermented to dryness. When I made the wine, before I added the...

I have 7 gallons of a nice white wine that I have yet to bottle, from this year's harvest. It is fully fermented to dryness. When I made the wine, before I added the yeast to the must, I collected a gallon of unfermented juice, and canned it in mason jars using a boiling water bath. I want...

I have 7 gallons of a nice white wine that I have yet to bottle, from this year's harvest. It is fully fermented to dryness. When I made the wine, before I added the yeast to the must, I collected a gallon of unfermented juice, and canned it in mason jars using a boiling water bath. I want...