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I'm making another batch of dry cherry wine and need recommendations for yeast. For the first batch I made (which turned out well), I used Lalvin EC-1118. Has anyone used Lalvin 71B-1122? If so, what say you?

I'm preparing to bottle 5 gallons and wonder if it would be OK to run the old bottles I've been saving through a dishwasher. These bottles have their original labels which I plan to leave on the bottle. I don't want to dissolve the labels and have them clog the filter on the dishwasher so is...

I've made a dry cherry wine. I'll be giving some to family & friends who I'm sure will prefer it to be sweeter. What's the best way to sweeten a wine after it's been bottled?

I'm using a recipe from the Winemaker's Recipe Handbook for dry cherry wine and the instructions mention nothing of degassing. This is only my second winemaking effort, the first being a hot pressed Merlot juice which I did not degass. The S.G. of the dry cherry is now at 0.994. Although I...

I'm fermenting 5 gallons of dry cherry wine using a recipe in the 'Winemaker's Recipe Handbook' by Raymond Massaccessi. I used Lalvin EC-1118 yeast and introduced 1/2 of the yeast nutrient prior to pitching the yeast and the remainder two days later. The initial S.G. was 1.085. 48 hours later...

I'm making a dry cherry wine for the first time. Will it require malolactic fermentation?