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Thanks, Exactly what I was looking for.

Good to know, thanks Looks like ill be doing mainly white wines in my closet setup

So does anyone have a link that discuses this in detail, or is there information on this from some yeast manufactures? Cause there are 2 main places that I can setup my carboys and equipment, one is the shed and in florida the shed is gonna be way to hot I'm guessing, and the other is probably...

Do all wines regardless of type (fruit,kit,juice,concentrate) require the same temperature for fermenting? Or do some need it to be warmer or colder for optimal fermentation? And what is the optimal temperature?

Luc, those were excellent articles and some of the other article I found there were also very informative, thanks for those,I really appreciated them. I guess I'm going to have go out and buy some different types of wines for testing/sampling purposes, my wife is the big wine fan here, I like...

Unfortunately I did not have a hydrometer when I made the primary, so I have no idea what my starting SG was. So i guess in not know what the ABV is. But is there a specific SG I need to look for on my next few rackings that will help me figure out if anything needs to be added..... There is a...

"add per recipe or according to your taste." What taste does the tannin add to the wine? Like extra tannin will give your citrus wine a ______ taste, and less tannin will give your wine a _____ taste.

So.... Do most or all wine recipes call for pectin enzyme? Same goes for tannin? Is there a basic formula that says with certain types of wine you should use tannin? And is tannin always used in the primary? Or could it be added to the secondary for finishing the wine? Sorry for these what may...

Great... That is the only supplier within a 1 1/2 drive from me, so I won't follow there advice but ill still have to shop there. Thanks for all the input all, I'm learning something new everyday. Doug

This recipe I'm following calls for pectolase... Local wine supply store says tannin is the same thing? Is this true? What is the difference between the 2? Just racked from primary to secondary yesterday.. Is there anything else I need to add to this orange/banana/raisin fruit wine after...

I don't know, hydrometer readings are just a little confusing to me right now I guess. Been reading as much as i can on here about hydrometers. Package says hydrometer is calibrated for 60 deg, add 0.001 for every 6.2 deg above..... I'll have to find me a good table for future readings. If I...

"Did you add 4 tablespoons or teaspoons of yeast nutrient?" Teaspoons

Ok so my lovely wife bought me a new 3 gallon carboy so I could experiment with my three 1 gallon carboys... Good wife Racked into my 3 gallon and took a sample to check with the hydrometer....kind of baffled on the readings. Picture attached. Also I did not realize that my primary temp was so...

Should the mixture be stirred up before splitting the wine into the 3 carboys, or will it be fine just to do it . Thanks

I'm in south central florida near sebring, wine I'm making for my first try is a orange, banana, raisin wine, using crushed fruit, except the raisins which will be crushed after primary..... It's a recipe given to me by a old friend that's been making wine forever. If it comes out half as good...

Newb question that I just can't find the answer for using any search..... Maybe searching with wrong keywords I don't know. When removing wine from primary to secondary, can the wine be split into multiple 1 gallon carboys? Reason I ask is well, I made my first mistake right from the start. I...

Hey all, I'm new to this hobby, I have been reading up as much as possible on every article and post I can find, but still have questions, and I want to learn as much as possible. Ad of coarse, get a good buzz now and then. Got my first experiment going now. Can't wait to see what happens with...