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I just made two starter batches of Lalvin D47 yeast for my Dragon's blood and Strawberry berry wine mix (two batches). My usual yeast EC-118 used to sink in the warm water and disperse. This D47 got "muddy" and "clumpy" in the water...kind of like flour paste in gravy. Is this normal? I'm...

Well, I'm new to this wine-making thing. I started a 6 gallons of Winexpert California Pinot Noir a month ago; and, a 5 gallon batch of Apple from cider about three weeks ago. Now I'm considering a batch of Dragon's Blood for this month. The thing is, the time before drinking my wine is...

Hello, I'm making a batch of apple spiced wine and am using Pasteurized Apple Cider (100% juice, no preservatives, no additives). It is cloudy and requires "shaking" to mix it up. My question is do I have to use sulfate first in the primary before waiting to add yeast, or can I just mix in the...

Hello, I've decided to make 3 gallons of spiced apple wine using the recipe I found on this site and bottled apple juice. I'm not sure what juice I should be looking for. I found Mott's brand 100% fruit juice with no sugar added, from concentrate. There are no preservatives listed on the...

Hi, I'm new to wine making; just started a batch of WineExpert California Pinot Noir from a kit a week ago. I have a local Brew shop that is really great and finally thought I'd try a batch. I'm not a very sophisticated wine drinker, and am trying to learn as much as I can about the whole...