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So...my Chardonnay from grapes has a bitter finish. I didn't oak it or put it through a malo lactic fermentation. I'm wondering if it will age out? Is there something I can do? I have 12 gallons of it!

Hi there. I have a question I hope someone can help with. I juiced all my Niagara grapes last year with a steam juicer. I then canned it for later wine making. The juice was a cloudy pale pink. Like pastel. .. Made the wine this spring and turned a light rose?? Kmeta after fermentation. Let sit...

Ok. So I started malolactic fermentation when sg. 1.002 .racked out of primary into carboy added malo culture and put under airlock. It looks like it is done with primary fermentation. No air bubbles in airlock. Lots of tiny bubbles from malo though. The question I have is... do I just let it...

Hi. I've been making wine for a few years now and have not had this happen yet;) I have a batch of Semillon that had fermented to 1.000 was clear cold stabilized and I had waited to make sure fermentation had stopped. Sg. The same for a month. Didn't see the need to add sorbate because I wasn't...

So I stabilized a white wine too soon I think. It wasn't clear and my sorbate was from last year. Anyway after sweetening it started to referment:( I had added to a 5gal. Carboy 1/4 tsp. Kmeta and 2 1/2 tsp of sorbate. How can I backsweeten it? Should I try more sorbate? (Fresh of course) any...

So I made some bramble tip wine. Thought.... what the heck. It turned out a nice golden color but as it is ageing in carboy it is beginning to look like root beer. Wondering if it has gotten oxidized:( any thoughts?

Oh no! Lifted up my towel on primary and there were a bunch of fruit flies! Am I ruined!!! Sg. 1.020 what should I do???