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I added sparkolloid to both my peach and strawberry wines the other day and was wondering how long I should wait before racking it. I've made skeeter pee before and if I remember correctly, the recipe said to wait two weeks for it to clear. However, I know peach and strawberry drop quite a bit...

Yeah I was just curious because I found a couple posts on here about how it added body to the flavor. wondering if anyone else had tried it and what their results were.

I just racked my 5 gallon batch of strawberry and I definitely need to top it off. Would it be weird to top it off with some extra peach wine that I have laying around?

Unfortunately I can't bulk age because I just found out a couple days ago that I'm moving to another state in May. I'm just trying to make sure the wine finishes before I move so I don't end up dumping my entire batch.

This is my first batch of wine and I just wanted to double check with you guys before I touch it. I followed the directions in a beginner wine recipe book. Starting SG was 1.090. Transferred it into my secondary with airlock when it hit 1.030 (which I know people recommend racking it when...

Ah ok makes sense. So just leave it in the bucket without an airlock until it hits 1.000ish? I'll keep that in mind next batch I make :-)

Oh really? The book I'm using says to move it into the secondary and add airlock when it hit 1.040. Then rack again when it hit 1.000. Idk if it's any good. It's called the Winemaker's Recipe Handbook. Purple cover

It's at 1.040. But I guess I spoke too soon. All the sediment sunk to the bottom

Hi guys. This may be a dumb beginner question but I just racked my first batch of peach wine from my primary bucket to secondary carboy with my auto siphon and a layer of sediment has since formed a layer on top of my wine. Should I just leave it until I rack again in a few weeks or do I need to...