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Hi everyone, I always cold stabilize my red wines, is it necessary to cold stabilize whites as well? Do whites have as much tartaric acid as reds? I'm making a Riesling and just not sure.

I have six gallons of Riesling from Chilean juice. I want to back sweeten it with simple syrup. I was thinking two cups of sugar for the six gallons. My starting sg was 1.096 , finish sg is .994. I guess the alcohol by volume is about 12.7 %. I know it's up to my liking , but I just would like...

I'm sure this was asked before, I couldn't find anything on the life of a bottle of wine after being bottled. I was told that after two years the wine starts to break down. So the answer I got was two years. If it makes a difference I always use a # 9 1 3/4 agglomerot cork .

Jam vs jelly Would most agree jam makes better wine than jelly?

I never used jelly, just jam. I think jelly would have a lot less sediment when racking, but I think the jam would taste better and have more nutrients .

My starting sg was 1.100

I made wine using Smuckers strawberry jam in the past, it came out very good. I used Lalvin71B 1122 yeast. Is there a better yeast I should use because the Lalvin 71B stopped around 1.020.

Can it be the corks?

Five years , can I take it apart and fix it ?

I use a Portuguese floor corker, # 9X175 agglomerate corks and soak the corks in kmeta solution for half an hour before bottling. Lately small pieces of cork are breaking off and floating on top of the bottled wine. Anyone elce have this problem before? What to do?

When making blueberry wine I always use whole blueberries. Today I seen wild blueberries , a little cheaper. What is the difference in whole berries and wild blueberries? Would wild blueberries make a difference in taste?

I going to make three gallons banana wine. I never made it before, I was wondering if it has a plesant taste or what would be the best to blend it with. I was thinking maybe pineapple or strawberry. Any suggestions.

I just started a three gallon batch of JAM WINE,using Smuckers strawberry jam. I found the recipe in WINEMAKERS RECIPE HANDBOOK. It says nothing about adding campden in the primary or anytime after. This is the only recipe in the book that has no campden in the ingredients. Could it be amistake...

only 3 gallons

I'm going to try making wine from Smuckers strawberry jam. What would be a good yeast to use? also, would a bag be used to contain the seeds or will they settle to the bottom? I posted this under recipes, but did not get answered. Has anyone made wine from jam? How did it turn out?

I made strawberry wine in the past, using fresh strawberries. I seen a recipe using strawberry jam. did anyone ever try making strawberry jam wine? If so, how did it come out? What yeast would be best? Was a bag used to contain the seeds or did they just fall to the bottom? also, would any jam...

most mead recipes call for 2 campden tablets per gallon, most wine recipes call for 1 campden tablet per gallon. Just wondering why and is double the amount really needed?

how long after adding the k-meta and sorbate should I wait till I can back sweeten ?

First time making mulberry wine, 3 gallons. what yeast is recommend ?