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I am faily new at wine making, having only bottled one wine kit so far. But I have 2 carboys - One full of raspberry, the other a cheap apple juice experiment. The raspberry has been clear for a while, and smelled great the last time I racked it. I will probably bottle the raspberry next week...

I saw this recipe and decided to give it a shot with apple juice concentrate since I had everything but the juice and yeast (and the concentrate was cheap). Here is what I am trying 12 16 oz cans of 100% apple juice 12 cinnamon sticks 2 tsp of nutmeg (1 tsp each in emptied teabags) 6 campden...

Yea, bottle bombs would be bad. But being that it is a raspberry wine, I have read that it should bulk age for 6-12 months before bottling. So it will be in a carboy for quite a while just in case it decides to referment. I'll decide tomarrow if I am going to try and stop it or just let it go...

I has slowed down quite a bit already, The yeast is supposed to be good for about 12% so guessing it is struggling already. thinking some sorbate/sulfite will probably stop it. Then I can let it clear and get it into a clean carboy to start aging.

So I finally got my first wine bottled once I finally got it clear. But now I have a dilemma. I currently have a raspberry wine going. Starting SG was 1.100 and after a month it is down to 1.005. My dilemma is this. Should I stabilize now and hopefully not have to backsweeten. Or let it go...

I posted the other day in another thread, but figure I should say hi. I see there are a few others from Washington. But nice to meet you all.

When I initially went and bought my winemaking kit I was looking for potassium metabisulfite or K-Meta powder. The homebrew place I had gone too was out of it though. So My choice was campden tablets or sodium metabisulfite. So I opted for the tablets since I didn't want to add the sodium to the...

Thanks for everyones help. I did a pectin test and that wasn't the issue. So I refiltered it all and now it is crystal clear. Could have been the capden added after filtering or I could have screwed up the filters. anything is possible, but it is fixed now. Thanks again.

Yea, I added them after filtering. The home brew shop I went to suggested adding them after filtering and being my first batch i took thier advice. They said the filtering would put alot of oxygen into the wine and the tablets would offset that. It's definitly a learning experience for me.

I'll give it a shot this weekend when I have time. Will try a pectin test first. refilter if that fails. Thank you

I Filtered into my primary bucket and bottled from there after I mixed in the campden tablets. Temperature hasn't changed. Instructions on the filter unit say to soak the filters for 2 minutes, but doesn't say anything about running water through it except for cleaning.

Sorry for the long post.. So I started my first wine kit on 9/27/2012. It is a R.J Spagnols Cellar Classic White Zinfandel. Starting Specific gravity was 1.090. I Racked it from the primary to secondary on 10/05/2012 with a specific gravity of .995 since it had seemed to stop fermenting...