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Wow how embarrasing to have to ask this question! I have only had a commercial cider a couple of times, and a 5L batch I made myself; both sort of similar, rather acetic, and funky, but ok, if that is what cider tastes like. Well, I thought I'd have another go at it. I up the batch to 20 L. and...

I was referring to a summary overview for cider and found the suggested yeast addition (post fermentation) for carbonation is given as 1/4 ~1/2 tsp champange yeast. However, it does not state (in that location) per what volume. (elsewhere... 1 gallon is mentioned.) My question is, does that...

What is a reasonable expectation for number of liters juice per vine ? I am looking at German white wine varieties, but don't want a lot of plants just yet. Is a single vine likely to produce a suitable volume of juice for some expirimentation? How many Liters and which trellis style is common...

Can the thick, heavy sparkling wine bottles that come with cages (eg Martini) be corked with a standard cork, if it is only going to be used for regular wine?

I am aboiut to purchase a 2-handed Portugeese (sp?) corker. Actually I just bought it but it is still in the pkg. On close examination, I discovered numerous, quite a lot actually, tiny rust points on the main metal stem. I belive they could be sanded out very easily, however I would rather not...

QA23 for RED wines ? Why not? I often see advice that this or that yeast is for reds or whites... what is going on ? What does color have to do with flavor? w/yeast? w/wine quality? What is behind these suggestions?

Does someone know the minimum time pectinase can be effective in? A typical plan seems to be up to about 36 hours @ room temperature, but what about @ between 40~60 C?

Blackberry Wine : After about 3 weeks it is time to rack off the lees and begin aging. At that point the wine is supposed to be between 0.990 ~ 0.995. However, the air lock is still producing CO2 burps every 40 to 50 seconds I could just take a sample and check the SG, but figure there is no...

I only have Wyeast yeast nutrient on hand... the wine making instructions I have say to use 1tsp per per gal. But 3 Tsp in 3 gals seem to be excessive. What do you think? What would you use? (My question is "in general" but I make mostly blackberry wine, if this is important). Do you think...

First 5 days after pitching... Not sure I really need to ask, but the instructions I was reading advised to stir only the top half of the must, and this sounded wierd to me, so I thought Id ask. Any reason not to stir the whole thing? After some reflection, it seems that they were saying the...

After a while I get myself confused; on one hand I think it is a good idea to sulfite when racking... on the other hand, I recall reading that it is better not to sulfite in the secondary(?) as one doesn't want to kill the hardworking yeast .... Do you sulfite at every racking or are there...

Spelling Bee Sip-up or Immitation Concentrate ? I bought a can of "Alexander's Riesling* Grape Concentrate" only the lable reads "Alexander's Reisling Grape Concentrate" instead of "Alexander's Riesling Grape Concentrate" Is this a problem? I have found cans on the internet with...

Are Kits and Concentrates the same thing? Are people calling winemaking products like "Alexander's Riesling* Grape Concentrate" a Kit ? "Alexander's Riesling* Grape Concentrate" is another question- see my next posted question: Spelling Bee Sip-up or Immitation Concentrate?

There are not many choices locally, but I have found some alexander-Riesling concentrate... I am thinking about getting some. Any thoughts on this product? I found the instructions on line; a few items that caught my eye are: 1. Rx calls for 5 tsp yeast nutrint per 5 gal; the Wyeast...

Blackberry wine... comming on 3 wks now... will be racking soon, but the vessel is a wide mouth 8 L. jar,and there is about 6L in there now, even less afterr racking. So, should I... rack and leave it with a huge 25~33% head space? top up with water? top up with juice from...

I pressed out my blackberries and discarded the skins.... Should I still opt to use pectic enzyme? If so, pre or post fermenttion? (I wanted to keep & ferment on the skins but the freezer was full and the berries were ripe... but the pectic and other supplies had not arrived yet, so I tried...