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Is it possible to simply bulk age and let the wine degas without any effort? How long would one need to let the wine sit for this to occur?

So I just read a blog from someone on here about yeasts and their cycle during fermentation. It generated some questions I have regarding the use of airlocks during primary. I've always just assumed that having the primary under airlock and stirring was okay - haven't had any issues with...

I have a few things sitting around and thought I'd make a quick 1 gallon recipe of chokeberry/blackcherry wine. Would be interested in thoughts on the below. Main question I have is the yeast - wondering what might make the most sense for such a wine. This is a hybrid of Jack Keller's...

I am fermenting a port-like wine, small batch. Recipe is my own, a combination of banana and fig. Original gravity was just at 1.10 when I pitched my yeast - after 8 days with EC1118, its down to 1.0094. I've not see a gravity drop this low. Fermentation has been pretty strong the whole week...

How long do you wait before you decide to toss some energizer/nutrient for the yeast if the initial fermentation doesn't start? I've seen posts where the initial fermentation can take a couple days to launch, but wonder if there's a point where you just toss something in to get it going.

I've been working on my port - mainly watching it at this point. Here's where things started, ended, and next steps (I think). Starting Gravity - 1.098 Ending Gravity - 1.00 (after incremental feeds of additional sugar) Gravity after Fortifying - .094 Gravity after Sweetening - 1.018...

How does one go about re-using yeast from one batch to another? I have been working on a blueberry port, and was thinking of trying to create a white port like fruit wine and wanted to move a small amount of my existing batch over to see if it would begin fermentation. If I've already...

So I've been working on a port and I've now racked for the 3rd time and I'm guessing there is still a minimal amount of fermentation still occurring - it was last at 1.004 but was sweetened a couple times over the past week to increase alcohol content. My sense from measurements is that I'm...

I have a port fermenting and I'm curious how one might calculate the final alcohol from the various SG measurements. Here is a list of my measurements: Starting 1.098 Ending 1.004 Re-sweetened to 1.015 Ended at 1.008 Re-sweetened to 1.016 Ended at 1.000 So how would one use these...

So I mixed my initial concentrates last night for a port I'm making. I let it sit a bit to get it all to mix well, and ran some tests this evening. Here is what I'm getting: 1.048 after adjusting for temp and hydrometer calibration 3.25 pH 78 degrees at testing .65% tartaric 4.15 ppt...

So I'm getting closer to my first batch and making sure I have most of the equipment available in time. In looking at how to handle degassing, I came across the foodsaver method. Coincidentally, our family got one as a gift this year, and out of curiosity, I attached a vacuum gauge for my auto...

I'm going to make a port from blueberry and fig concentrates, and was hoping to get some feedback on the general recipe below: 2.5 gal Recipe Yeast energizer - 1/2 tbsp Pectic enzyme - 3/8 tsp Acid blend - 1.5 tbsp Camden tables - 5 Wine tannin - 1/16 tsp Blueberry Concentrate - 32oz...

I've been looking around for supplies to start my first attempt at a wine and am confused about the impact of using different types of primary fermenters. I've seen references that glass works but the smaller opening of carboys makes it hard to clean and might impede oxygen flow in the early...

So I've brewed beers for a long time, took a break, and have found myself very interested in making a port. A local winery I frequent produced an excellent blueberry port a few years ago, and I've always wanted to try and replicate something similar. In doing some research to come up with a...