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I have aged some wines from this fall as well as tried a Dragon Blood. I was looking for you opinions on whether to bottle or not. I know Dave states very direct to never bottle cloudy wine. The carboy on the left is a Dragon Blood that has aged 3 weeks and has had a clearing agent added...

I have 2 3gal carboys. 1 has concord grape wine and one has pear. The pear has almost cleared on its own while the grape is still quite dark. I started in early October and have racked twice. Should i continue to let age till ready to bottle and then using clearing agent or Should i...

Okay. Did a second racking to get the lees off the wine. Added campden and K sorbate to the wine to stop the fermentation. Both my grape and the pear wines showed SG .998 to .996. Here in lies the question : Smell is a little on the rotten egg side but the taste is very good......ideas?

Okay. I believe I'm ready for the next step in the process. I made a batch of pear wine (3 Gal). I put in Primary at the middle of October. I transferred to the secondary carboy on Oct. 30th. It appears to be an inch or so of lees on the bottom and no activity coming from the airlock (I...

I would like to use up two 15lb pumpkins left over from Halloween. I have read the threads on the how to but would like to know if anyone has ideas for combining w/ other fruits. I have had a Pumkin Bog wine from a winery that was 70% pumkin and 30% cranberry. My recipe book only gives...

I am part of the growing "beginners" club of wine making. After spending about 200 dollars to get this ball rolling I've completed stage 2 of a concord batch from grapes out of my garden and now i have completed stage 1 w/ some pears I picked from a local farmer. My question to you is : 1...

I recently put a batch of concord grape wine from the primary to a secondary glass. It sat in the primary for 6 days. I have noticed some foam on the top part of glass carboy. It appears to be continuing the fermentation process but the foam on the top is moving into the airlock and causing...

I would like to know if it is better to use a blender when breaking up pears for a wine recipe. Most call to quarter and remove seeds then mash and put into primary fermenter. Wouldn't it be easier and add more surface area to use a blender to break up pears then add to primary?

Few questions for the experts. I recently purchased the whole kit for wine making. I had a bumper crop of Concord grapes this year due to great weather and i thought what better way to take use them than as WINE. So I'm at step 1. I put the grapes (crushed/mashed) and put in primary...