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I know it won't clear it, but I was just curious is most use filters.

How many people out these use a vino filter ? Reading a lot of post for knowledge and curious organs I rarely see people talk about filters

I had a post that never posted. That contained a lot Of information about this batch. Going back through all the comments I realized it wasn't there. That's my fault for not double checking. I agree that there are some very nice helpful people here who have also reached out with advice...

Some people shouldn't throw stones. You were a beginner once too. People like you make it difficult for other to ask questions. If your frustrated with US DUMB BEGINNERS, I suggest you and the rest of the pro's keep your ignorant comments to yourselves. After all this forum does says...

Sg was .998 when I bottled.

Scolding someone be user they didn't bulk age is ridiculous. I have made 13 batches and never bulk aged. This was the first time a cork blew and asked for help and got told to bulk age. Some help that it. I must not be up to the standards of all the pros here because I don't bulk age.

Jesus, I asked for help. Not to be scolded. Get a grip people. Relax a bit and offer advice in a manner that's not ignorant Forget I asked

It was started in August and bottles in October I'm thinking the same, that it was for some reason still fermenting. Here's what I have done Opened all the bottles, dumped into carboy, let it sit for a day with an airlock. Lil to no movement in the airlock. So I added 1/4 of med sulfate...

Opened a Malbec I bottled about a month ago. The cork blew as I was pulling it out. Can I fix this or has it gone bad? What should I do?

its been 1 week since i started this blend, today i check the SG. it is at 1.032 after 7 days. how long should i let this go in Primary before transferring and pressing grapes?

i guess this is the difference between real grapes and the kits..

So i just got home and don't see much activity in the must.. is this normal? I have always used primary fermenters with the kits. for this i am using a big tub with a lid. no airlock as the lid isn't air tight

I ran 120 lbs of grapes through my juicer, I added to skins back to the juice. i used 1/2 tsp of Metabisulphite to the must. After 20 hrs i added 2 packets of RC 212. i aded this like i normally do with kits. by that i mean i just sprinkled it on top. after which i saw that i should...

So,i went ahead and got some grapes today, 4 boxes to be exact. i have de-stemmed the grapes, I ran them through a juicer, have them in a large container. With the advice from our ocal wine store, Lou told me to add 1/2 tsp to this amount to kill the wild yeast. wait 24 hours and then add...

The pail I have is Lodi Gold Muscot What do you mean pitch the yeast? all i did was transfer it to the carboy and let it run its course. should i just leave it alone at this point?

it was 45 degrees when i got it, so its my understanding that it was not yet fermenting. should i kill the yeast in it with campden and restart with wine yeast?

its been going for a week as of today.. i did not take a ready last week. i completely forgot..

SG is 1.020 not 1.200

I added nothing to this, i transfered it from the 6 gallon bucket straight to my carboy. i has been very active with fermentation, SG is 1.200 it is still very active with the airlock constantly bubbling. should i add more yeast?

I am a beginner in this wine making process. I have made about 10 batches from Wine expert Kits. I decided to try from Juice that i got from a produce dealer in my home town, I have neevr doen it like this, and a guy who was down there said to take the 6 gallon pail home and transfer it...