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Thanks for the advise. I gave the carboy a couple of carefull shakes and the sediment fell to the bottom. mhopkins, i use a $1 fining from the local shop, as cheap as it gets. It does what its supposed to do i guess so i will keep on using it. Just backsweetened it to 1.0020 and bottled 29...

Thanks for that feedback reg backsweetening, il prob go 3 cups for my 5 1/2 G. I just degassed yesterday, stabilized and poured in some finings. Most lees/sediment ended up in the bottom of the carboy but some floats at the top. I never had that issue before, mind you its the first time i used...

Thanks Dave for the quick reply. Fermentation is almost finished. When i moved it to a secondary carboy to finish it off i took some good whifs and it smells great. For the backsweetening, will it make any difference what sugar i use like cane sugar, caster sugar, brown organic sugar?

HI, Would like some advise from experienced DB ers. Fermentation on my first ever DB is on 1.0010, its been going for 9 days. I could not find any lemon juice so i just sliced one lemon and one lime i had lying in the fridge and put in the straining bag with the other berries. Blueberry...

I find yeast very tolerant. On my first batches I was worried about this and that but the yeast sure wants that sugar. I just try and keep the ambient temperature between 19-26 C and it has always fermented nicely. I use airlock from start and just whisks that yeast in with some nutrient. Never...

If you taste the wine from primary fermentation after being there for 6 weeks I would strongly suggest you are tasting the yeast and other additives. Its no way near a finished product. Only 9% alcohol, suggests unfinished fermentation, depending on your pre fermentation gravity reading. What is...

WHen you move the wine from aging in carboy to bottle, do you use campden tablets. If so how do you do that, half a campden tablet in each bottle? Or do you use potassium sorbate/Kmeta? Or do you don't add anything?

I do red/wite wine with airlock during active fermentation in primary bucket. Never had any issue with keeping fermentation going as long as the ambient temperature is warm enough.

Thanks for the feedback. Sounds like I need to invest in some glass jugs.

HI, I need to store a red wine made from grape juice for a year or more. I was going to bottle it in plastic 1G jugs. I read that if you store red wine more then 6 months you need to add some chemicals to prevent it going bad, what is this chemical.

When do you actually add the campden tablets? At first fermentation then wait 24 before adding yeast, when racking second fermentation, before degassing, before bottling. Theres like all different advise out there. Some just add campden tablets once, some every time they do racking... Whats the...

Thanks for the feedback. Sounds to me to be honest that the best option would be to start with a winekit that is Chardonnay/Voignier. I will separate a part of the Chardonnay and give it a try though. You never know :)

HI, My first Chardonnay is ready from second fermentation, will bottle it this coming weekend. 2 weeks ago we bought and tried a bottle of Chardonnay/Viognier blend for the first time ever. It was fantastic, just the wine type we like. Fruity, crisp and great for the coming summer. Is it...