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Made wine from juice, Pinot Nior. Fermented in carboy, 5 gallons, since October. Multiple rackings, treat with K-meta but only once. Just bottled today and tasted some. Has a sour aftertaste. Will this mellow out in the bottles?

I know this is a wine making forum but I am looking for some guidance on beer bottling. I broke my beer bottle capper over the weekend and needed to cap 50 more bottles of beer. Couldn't find one anywhere so I used my wine corker and corked the bottles. Is this an issue? Should I cap over...

I am making wine from juice. Pinot Noir. A started back in October. Is it too late to add oak chips for flavoring?

I've been making wine for 5 years now, from juice, and I usually pop my first bottle after one year. I introduced a friend of mine to the wine making process and after 3 months he's serving his wine to all his friends and they are raving that it was good and where is my wine. How can the wine...

I transferred my wine from a 6 gallon carboy to a 5 gallon. I put the extra in a one gallon growler however there is a lot of air space. Is it ok to let it age like that? See picture.

I have moved my wine into a carboy and keep seeing fruit flies in the air lock. I see little white things floating in the wine. I assume the larvae. Is my wine damaged or ruined? How can they survive in there? What should I do now?

My wine has been fermenting now for 5 months. I was using a wine thief to taste how the wine was aging. I accidentally snapped a very small piece of the glass into the 5 gallon carboy. Is this entire batch pretty much a waste? What is the best way to handle this? Sent from my iPhone using...

I tried making wine from apples. I cored and crushed and sifted pounds of apples to make 1 gallon of juice. Boiled the juice for 45 minutes let it cool. Added yeast and let ferment. I racked it once and it has been sitting for a month. I tasted it today and there is no flavor at all. It...

I started my new batch of red wine from juice. Primary fermentation is finished with a steady temp of 70 degrees. Now that the wine is in a glass carboy the weather has not been cooperating and the wine has crept up to 75 degrees. Is this going to ruin my wine? Temps are supposed to drop...

What is the best way to stop fermentation? K-meta?

I made red wine from juice. I let it age 1 year. Perfect table wine however it has a slight carbonation to it. Very very slight. Is there a way to get rid of that? What is the reason this happen? Thank everyone for all the input. It really made my first year wine making a success.

I bottled my wine 30 days ago and now I want to empty 9 bottles into an oak barrel I recently received. Is this a good idea? Can I just pour the wine into the barrel using a funnel?

I have been making wine from juice (Cabernet Sauvignon- Pinot Noir mix). It's been aging for 10 months now and I just bottled it 30 days ago. I have 25 bottles and just got a 2 gallon (9 bottle) oak barrel from a friend. It's a little leaky but should I empty 9 bottles of my wine and let it sit...

I have been aging a good blend of red (Cabernet Sauvignon-Pinot Noir) wine from juice for 10 months mostly in a carboy but in bottles for the past 5 weeks. I left the bottles upright. Should I store then like this and let age or should I store them on their side?

What is the best temperature to finalize the aging of red wine (wine from juice Cabernet Sauvignon - Pinot Noir Mix). My wine is now bottled but its difficult for me to manage temperature now that the warm weather is coming. The bottled wine is sitting at about 65 degrees. Is this too warm?

I have been making wine from juice (Cabernet Sauvignon - Pinot Noir mix). It has been bulk aging now for 8 months in a 5 gallon carboy. Is it time to bottle? Do I add k-meta before bottling? Thank you.

I am making wine from juice-Cabernet Sauvignon / Pinot Noir mix. It fermented for 3 months then I transferred to a different carboy and added k-meta. It has been sitting now for another 3 months untouched. Should I open it and added more k-meta should I bottle it? How do I know when to...

I have been making wine from grapes (Cabernet Sauvignon - Pinot Noir mix). It had been bulk aging for 4.5 months however there was some left over after I switched from a 6 gal to 5 gal carboy so I put the remaining in bottles. I opened everything today to taste and the wine in the bottles taste...

A friend gave me a bottle of her homemade wine. I opened last week and it was very tasty however it also tasted like it was slightly carbonated. What causes this and how can it be prevented?

I am making wine from juice, started the process about 4 months ago. The last time I touched the wine was 60 days ago when I racked it down from a 6 gal to a 5 gal carboy and added a small amount of K-meta. Should I rack the wine again and add more meta? Should I just let it continue to bulk...