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Right, but if the hydrometer is less than 1, it should be done, yes? Tell me about cold crashing and sterile filtering. Pasteurizing ain't gonna happen. I'm not boiling my wine. Also, I've had wine for 2 solid years in the carboy and then bottle it and still had it pop corks. I have my wine...

I forgot to mention, we do muscadine, scuppernong, apple, pear, blueberry, peach, mango (overripe from the farmer's market), strawberry, etc. i think Blueberry is our favorite...so far. It seems like the corks get popped on the strawberry, mango and grape varieties more than anything. Maybe...

I'm not a newbie winemaker, but I am new to the forum. I did a little research and I did find a few things that I thought were applicable to my question, but, decided I'd annoy you guys anyway. I belong to a fishing/shrimping forum and we all give the newbies a hard time for posting questions...

I've used wine clarifier...it's bascially bentonite clay and had good results with it.

I'm 47 and married to my wife of 21+ years. We have been making wine for 8 years and are also into beekeeping. My wife and I are nutrition and fitness coaches and help people lose weight and get in shape. You can check out my site at www.jayfloyd.com or send me an email at [email protected]...