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Hi All, I measured my TA% and I know how much acid blend I need to add to raise the TA%. Or do I? I have about 15 gallons of must (juice with skins). However, I know that historically I end up with about 9 gallons of actual juice/wine out of that after I press after fermentation. So should...

Hi, My wine has been aging in carboys since October. I racked a couple of times (without adding sulfites), and each time (as expected) I would get fewer and fewer fine lees on the bottom. However, the last time I racked, I added sulfites (in the form of one crushed campden tablet per gallon)...

If so, I was hoping for a huge favor! I just ordered some reduless (I didn't receive it yet). I emailed the company and they said the dosage is .5 grams per gallon. The problem is that I don't own a scale. I went to online calculators and found that 1 dry teaspoon is approximately 4.8 grams...

I've been making wine from grapes for 3 years, and I'm still not sure if I'm handling the gross lees properly. Here's what I normally do: I press when fermentation is almost done. The juice goes into carboys. After 2 days I have a heavy layer of gross lees, so I transfer wine off the gross...

Hi Guys, Really stupid question here. I've been making wine for about 7 years, but I've only been making wine from grapes for 2 years. I make about 5 crates, and up until now, I've crushed my grapes using a club with a flat bottom. I would take the grapes off the stems and crush away. It...

Hi Everyone, Last year I made a white wine for the first time from grapes. I used moscato grapes. It came out okay, and I had to backsweeten it in order for it to be okay. Without backsweetening it was horrendous. Even though it was "okay", ultimately, I was disappointed. I've made white...