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What do you use to top off a carboy after racking your mead?

Hi I made a batch of white wine from Aurore grapes that were given to me. Fermentation is all but complete and it was racked. The pH might be a little high at 3.6 for a white wine. What can I expect in aging? Should I oak it some? Is it a better dry wine or sweetened some? Can’t trust...

I am looking for advice on running a second batch of pear wine. A little history. I had 60+pounds of pears on the ground mostly that fell from my 2 pear trees after harvesting some for ourselves. I picked them up, sorted, rinsed and cut into chunks and got about 40# of fruit. Then I added a...

I have a batch of red wine that has been bulk aging for a couple of years. I’d like to make some into a Marsala. Does anyone have any experience with trying this?

I stopped at a grocery store and found that they had a lot of apple juice on clearance. It was normally $7 per gallon marked down to $1. The contents showed it had both K-meta and K-B above. At that price, I decided to give it a try and bought 6. With a little bit of internet search, I...

I understand as a barrel, red oak is unfavorable due to the porosity and all. But has anyone tried it in a carboy? Unless I'm way off base, it seems that being porous would be advantageous since the goal is to saturate the wood better for filtering and imparting flavor. Or does it just make...

Madeira Does anyone have experience with making Madeira from a dark grape? I'd be interested in hearing thoughts, successes as well as failures. Regards, Steve

I have several batches of wine predominantly from Valiant grapes (known for low acid and difficult for me to read TA results due to very dark color). All of the batches appear to need a lowering of the pH and all have gone through primary fermentation, unfortunately. Right now one batch is in...

Hello, I have a 150 pounds or so of Valiant grapes that have been in the freezer for a couple of months because I didn't have time or any more fermenters to deal with them in the fall. These were all stemmed by hand, which was tedious. We usually juice these, but I think we're set on the...

I'm trying to understand this topic better. I read up on malolactic fermentation for dummies. It generated as many questions as answers. Questions I have and are pertinent now include: 1. Can one tell if MLF has begun on its own? If so, how, SG readings or something else? 2. If...

Ideal gas law aside, does anyone know just how much CO2 pressure can be generated from the yeast fermentation? I've seen calculations on volume of CO2 generated by fermentation. But, nothing yet as to the potential pressure buildup. Sort of curious after a canning jar of dark grape juice...

Can anyone tell me reasons why to select one over the other variety?

Sort of a weird question. Has anyone has tried making wine from juice that's been "cooked" so to speak?

Has anyone tried this? I have heard of egg whites. But I have not seen anything using eggshells. Here is an article I found on the subject. http://www.barbarapleasant.com/cloudyapplewine.html

Hello, First time poster, but I've been making wine for awhile now. However, this is my first attempt at making white wine. My neighbor said I could pick some grapes he still had on the vines. The grapes are a Pinot Grigio that have frozen down to 19°F a few times. I picked quite a...