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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 .

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.

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...

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 ?

I am making 6 gallons of pumpkin wine from canned pumpkin puree. I am using 2 pails and the mesh bags filled with the canned pumpkin. I was just wondering if I did not use the mesh bags, and just stirred the pumpkin in would that be OK. Would that all settle to the bottom of the pails and be...

I have a problem with 18 gallons of concord (from juice) . I am at the second racking stage and noticed the juice is amber in color. I called the supplier where I purchased the juice and he said I should of ordered the skins with the juice. I didn't know at the time,this was the first time I...

I am looking for marbles to top off with instead of adding water. Will any marbles work? Most I find are made in China, and I worry they may not be safe .

My mead came out very good but it was clear when I bottled it, now it has a little haze to it. I am just starting to cold stabilize my wine. Should I cold stabilize the mead too. Will it clear this problem or should I filter it before bottling ?

i have finally had enough of the tartaric acid flakes. i went out and bought a freezer today and am going to cold stabilize most of my wines. if there is another way besides cold stabilization to solve this problem please let me know. here is my process and i just want to know when would i...

vcasey, I am on my RD 3gallon batch of mead (sweet, wine makers recipe book) only one is complete and it came out very good. my questions are 1. I used Lalvin D-47 yeast. Is that ok. sg started at 1.110 and never reached 1.000, it stooped at 1.016. ????? 2. reading what you wrote about not...

I bought 6 gallons of Chilean juice. When I opened it the fermentation was started and pretty good. I took sg and was 1.050. The dealer said to add yeast . Is this the natural yeast working or may there be yeast added that he didn't know. Today sg is 1.042. Should I add yeast or just let it keep...