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Thanks...no no...im not in a hurry at all LOL.... ...reading the forum , they say to wait for 3 consecutive days with same SG before going to the next step....so I did. Just another silly question, in few months, the yeast (without sugar i suppose) would be still alive? how long would...

Mmmmm I need help!!! LOL I left my carboys for several days after I though fermentaion had finished....had reading of SG bla bla bla. Now i just bought sorbate becouse i would like to sweeten my wine, but i noticed that it still bubbles occasionaly..... ..so is this normal, to keep...

What could happen, if I use too much yeast?

Sorry mate, im a beginner too, and ive got also a question about racking. WHY should we rack? Isnt better to leave the wine alone...and rack JUST before bottling?

We all know that yeast combine suger and oxigen, and makes Alcohol. So why there are around so many different kind of yeasts? Apart the one that can resist to higher alcohol....is that important for flavour?

Thanks...and here my first pics on this site :) After my 8 hours sleep...this morning...I woke up and checked of course LOL. As you can see from those 2 pics, there are bubbles....when i lifted the bucket, i smelt CO2. My first fermentation was stronger, i could hear bubbles, this one...

Ok....straight first question for the day. Put yeast on....and its bubbling very slowly....not like when ive done with real grapes. Temperature is about 20' C....i read SG before yeast...was 1.090 about. So my questions....shouldnt bubble alot, at the first day of fermentation? And its good...

Thank you so much...thats great. I like it...had a look....just few questions already. They said to cover during primary fermentation just with sanitized muslin cloth....what about a loose lid? I suppose that a lid wouldnt let in enough oxigen for a great primary fermentation..... Also...

Thank you all for your quick answers....i do appreciate. I've had a read at the beginner book, very interesting....Ive already read alot about making wine, done my first batch with grapes...following beginner kit instructions...was ok and fun :) Now...my apology...I didnt specify what I had...

Hi people, would you pls be so kind to help me make wine from Juice? I just bought 2.4 Strawberry and kiwifruit Juice, no Sugar, no preservatives. So now...what can i do??? lol Got 2 buckets....and 5x 5Lt carboys .....and plenty of sugar :)

Thank you...that article was really interesting. So professional winemakers dont use anything to clear wine to keep the flavour/taste natural.......while homemakers do use just becouse they can't be bothered racking ? Mmmmm so wouldnt be better to suggest NOT TO USE any chemical to clear...

Ok guys...I just been at my local shop....found those 2 products....they both state that: Finings: Improve clarity, remove unwanted compounds improving flavour. Bentonite: natural clay product used for clearing all wines and protein stabilizing white wines. and bla bla bla with...

Thank you...personally i do prefere a little bit of bubbles.... So if there isnt any specific risk in having CO2 (example risk of bottles explosion) Id rather avoid this "degas" and keep my wine with some bubbles. And is there a way to control how many bubbles?

Ok Im new and have been reading about degassing..... ...so is this all about the "taste" of wine? Whats the problem, with some CO2 in the wine?

In my beginner kit I havent got anything else to add...... ...and sweeten....just normal sugar? how much per bottle approx?

And my second carboy...the one that was going slower...is around 0.97. Tasted...mmmm.....again i can taste lots of alcohol LOL Now my next big question for you awesome winemakers.... ...how can i sweeten this wine? Is it possible? What shall i add?

Mmmm now i need help LOL... Secondary fermentation stopped....i just checked with hydrometer....i think i can read about .98 Just bought hydrometer...so havent got initial reading. Sooo....what shall i do now??? lol I open one carboy to check SG...and i noticed few bubbles coming...

yes..lol...ive seen few french videos....interesting their traditionally tecniques...but also ive seen videos for the new degorgment screws....

Today I learnt this new word...Degourment....to remove sediment from wine/beer. Mmm...I've seen that its possibible to buy things, like screcaps....and this is a very easyway to remove sediments. Any suggestions? Where to buy? And...does it really work?? lol

Yeah good question, can you rack AFTER you leave the wine in carboys for months....or its better to rack of as soon as fermentation is finished?