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I followed the recipe for for my Mosti Mondiale, but failed to note that I needed to put in yeast food. I'm now about two days away from bottling. Will this skipped step ruin the taste of my Barolo (sp?). My sons will be bottling my wine, and I will make gifts of it all assuming that it's...

My must has been fermenting for nearly a week, but the reading is still at 10 per cent, whatever that means. I am only allowed to put the must into the secondary fermenter at 4 or 5 per cent. Should I just allow it to continue to ferment and take daily readings, I assume? What's the danger...

I am close to bottling my first carboy of wine, but the recipe says that I'm not to bottle cloudy wine. It also says that I should just wait. If waiting another week for it to clear up doesn't work, how do I filter out the stuff to make it as clear as possible? One visitor to my humble...