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I'm contemplating getting a kit. How many of you feel that the addition of certain additives... E.g. extra tannins or enzymes such as OptiRed, of extra oak, or raisins, etc, makes a better product? Do you just go with what the producer recommends? I like dry Spanish reds as a general rule...

This is about 3 liters of blackberry wine from frozen fruit. It's been sulfited and has been sitting like this for 2 months. I kind of forgot about it while I was busy with other stuff... Initially i thought that all the CO2 it put off would protect it. Now that I think about it, I'm worried...

I saw on a couple mead forums that the mead makers add all their fruit and ferment/age in a carboy until the fruit drops to the bottom, at which point it's time to rack. Is this necessary? Could one just ferment like a regular fruit wine with the fruit in a bag in a regular ol' plastic...

2 weeks ago I pressed and transferred 5 gallons of cranberry wine from fresh cranberries @ 1.015. It was racked and topped off with commercial juice @ 1.005 3 days later. Tonight, after waiting patiently I decided to rack off again. I confidently started racking, thinking the bubbles I saw...

I'd like to pick the collective brain about this one. I know a flavor pack is a fruit added toward the end of fermentation. My situation is I'm working on a cranberry wine and it was just pressed and transferred to secondary last night with a specific gravity of 1.015. I topped off an hour ago...

Right now I'm working on a cranberry wine. Started at 1.085 SG with Lalvin K1-V1116 yeast, with appropriate rehydration technique, plus Fermaid-K addition 24 hours after pitching and just now again at 1.050 SG after 72 hours. The ambient temperature in my basement is now a temperate California...

So pretty new at this. I started a couple five gallon batches and ran into the conundrum of not having appropriate sized containers. My 5+ gallon sized primaries from MoreWine weren't quite big enough to allow for caps on grape wines without making a big mess so I had to split my batch between...

Just crushed and protected my cranberry must. I used 21 lbs of cranberries (frozen, thawed and crushed by hand), 5 lbs of raisins (chopped), and water to make 5.5 gallons. Added enzymes (trying some Lallzyme and Opti-red instead of pectic) and SO2 to 50 ppm. My question is: I know I will need...

Hello everyone, I've been lurking for a couple months now and figured I should introduce myself after benefiting from all your collective experience! Raised Minnesotan here, but became a Pittsburgher when I got married ( I know there's a lot of folks from PA on here). Currently stationed in...