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My thought is, since my wine is still in the primary, I have time on my side. If I juice the apples now and add some Metabisulphite (to knock out wild yeast) and caramel, I can let that mixture sit while my wine is in secondary fermentation and that with time it will flatten out and it will be...

New question Thinking ahead.... It is my assumption that I will need to backsweeten (used champagne yeast) my plan is to juice some apples and make caramel, mix the two and use that mixture. My concern is that my juicer will aerate the apple juice. How should I degas the apple juice so that I...

Thanks! Had my mother in law pick some up for me as she lives near a store!

Well, I don't live near a store to buy it.... My hope was that I could cold stabilize and that all of the active yeast would die? Questions like these are why I joined here! Thanks so much for the reply. P.s. I love boxers, I have 3

Hi everyone. I'm new to winemaking, and looking for help/suggestions. I'm in the process of making a 5 gallon batch of wine. I started with 16 pounds of pears (all that were on the tree) and 10 pounds of Granny Smith Apples for the fruit 12 pounds cane sugar and 1 1/2 gallons distiller water. I...