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My wines tend to go too much dry and i don't understand the art of back sweeting as i always tend to go out with the dose even if i try to go 100 g of sugar at a time for the gal.... Please i meed assistance on this issue... I also found another mistake that i was doing with my wine when...

My first batch of strawberry wine

I just made a 6gal fig wine and cannot wait till it start fermenunt, come on levenin do your job!

I made several batches till now , all made following recepies i found on the net. but the most of them i have a common problem which is acidity... I have to say that i dont let them age so this could be the problem, but my question is... Is there any way to determine when the wine is ready to be...

Does the alcohol level effect the final taste of a wine, please quote your thoughts .... I know that it suppose not but usually i plan my wine to be 15 ABV but today i tasted some which were marked to be 9.5 and were completely different from mine....

Had to share this in order to feel good with myself!!!! Tonight was racking my strawberry wine and was transferring it from a 5 gal (5 liters) carboy to a 5 gal (4.5 liters) one and I had some headspace left.... Had read some info from this site about marbles in order to fill up space in...

last year I made a pirckly pear wine as per recepie below: • Prickly pear – 5 Kg. • Mixed raisins – 1 packet. • Water – 2 liters. • Sugar – 1.5 Kg. • Citric acid – 3 tea spoons. • Pectic enzyme – 2 tea spoons. • Nutriment – 25 grams. • Campden tablet – 1. • High alcohol yeast – 1...

I have read about several methods to extract the juice from fruit, soaking, boiling steaming, pressing, etc… My question is which of these will give the best result? And I don’t have a press and still thinking that I’m still a newbie and don’t want to invest in one until I’m quite sure...

When you talk about back sweeting the wine or adding the fpack in which quantities is this done per gallon and will it spoil the wine if left bottled for a year or more? Any suggestion will be of great help...

I made up a strawberry wine and right now it is in the carboy, which I filled up till right under the neck, the fermentation is strongly on the way, do I have to worry about the space left in the Carboy or shell I leave it as it is untill the next racking (2 months time)

I'm reading a lot of posts which focus on the sulfites, what they are for real and I have to add something to the wine as from what I could understand they have an effect on the preservation but I cannot understand exactly what to do....

I had made up a batch of swrawberry wine but forgot to add to it the citric acid and tannin, can these be add later or will effect the fermentation

Does Any.one had tried almond wine... Mine is very dry and feels in taste like a bottle of the concentrate. The one used for cakes to have an idea .... Is this correct taste or no.....