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I added too much blackberry flavoring. I am in bulk ageing and have been adding oak to tone it down some. Any ideas would be appreciated!

What are some thoughts on oaking moscato??

Starting a WE Blackberry Special port. When and how much brandy should I fortify this kit with??

Forgot bentonite and is now in stabilizing and clearing!! Idiot!!! Would ya add it now or just trash it!! Don't tell his wife.............

Eclipse Italian barolo w/skins a little foamy on day3 in primary fermentation. Don't think I've seen this before. Temp at 75 degrees. Any comments??! Reason for concern??

Ok guys, saw one at autozone for 35$$. Think this will degass sufficiently?? Anyone have some pointers for using it?? Those youtube videos are drivin me to the cellar!!

Just got my awards and judging results back from the wine kit competition and one of my wines was judged to have a vegitive taste to it!! What does this mean?? I do not pick that up at all in the flavor.

anyone have any tips on adding sugar in the primary fermentation stage??

Any opinions on degassing again during the stabilizing and clearing stage?

this is my 3rd skin kit and now that I have a place to ask I will. Does stirring these skins around during primary ferm. interfere with the yeast??

I've been making kit wine for 4 years now and there is some good info on this site. I will be a regular. Just started a chilean malbec shiraz!!!!