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I made a wine expert kit, Pink Mascato. It fermented in 7 days, when I racked it into a carboy yesterday added sorbate and went to degas there was no gas, not one bubble.does this mean there is something wrong

I need to know what my options are for filtering wine? I know the best way is with the all in one but I dont have that kinda money right now. is there another good way to filter wine

Is DB suppose to be a dry wine? I just made a batch and its clear, when I tasted it, its very dry and not much berry flavor

Does everyone heat there sugar in water like the recipe says or do you just add it to the other ingredients like the dragons blood

I have a Wine Expert Kit California Moscato and ready to bottle. My wife said about flavoring some of the wine, with Blueberry or Rasberry. Has anyone done this? Do you like it

I have had my SP fermenting now for 18 days and I can't get it below 1.020 and now its getting a strong smell and no foam on top. I guess I will have to try again

how does everyone make there own labels. I'm no computer geek!!!

I started my skeeter pee on 2/11 SG was at 1.070 then after 5 days it was at 1.050 then added rest of ingredients 0n 2/16 now on 2/20 SG is only at 1.040. I will say the temp has not always been over 70 degrees. is this normal or should I find some way to keep the temp closer to mid 70's

I am saving some slurry from a batch of wine I racked into my carboy. my question is can I put this in a container and put a lid on it or would cause an explosion from the gases?

What does everyone use to clean there equipment in??? my sink isn't big enuf. is there something you can buy to put the equipment in to clean and sterilize in

I keep seeing people say during there primary fermentation that they are opening the lid and stirring there mixture and testing it daily. we are making a California Moscato and the directions don"t say anything about stirring, checking or shaking in the first 5 to 7 days.We are in our 3rd day...