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I made a kit wine that i've let sit for almost a year now, how can i tell if its bad? I also made some wine that i've been letting age with wood chips for almost a year as well, are these bad by now or can i add some sulfates and bottle it up?

so im thinking about making a batch of apple wine from Vintner's Best® Apple Fruit Wine Base 128 oz which produces 5 gallons. my question is, is it possible to add a gallon of preservative free apple juice to make it a 6 gallon batch?

So im just about to bottle a World Vineyard Trinity Blend 6 gallon kit, and noticed that my head space is pretty low, can i add water to get it to the right point? it says don't add water but im thinking it would cut out the amount of oxygen exposure. I'm also noticing a pretty long wait time to...

So at this point im a few kits in, all being 45 day kits. I just started my first batch of Cab. Sauv. made from fresh juice from a local produce supplier. My question what can winemaker do to replicate this quick wine drink-ability, while using whole sale fresh juice? Most recipes calls for at...

Dumb old me, didnt realize before starting the process, that my racking cane wasnt long enough for the 6 gallon carboy i planned to tackle. I racked as much as possible before taking a food grade 5 gallon bucket i had laying around, cleaned, and sanitized, dumped the remainder into it. this...

So im trying to mess around with my Cab Sauv Recipe, particularly trying to see which oak chips, provide the best desire flavors. I once heard it's possible to take a 5 gallon batch(23L) and split it up in to 5 separate batches. Has anyone done this, and if so any tips on how to correctly...

So im preparing for the next batch of cab Sauv. im about to start and i was getting some of the equipment pre-sanitized before i got the juice. While cleaning out my previously used 7.9 food grade primary fermenting bucket. i noticed a smell lingering from the previous batch. No matter how hard...

Making a quick batch of apple wine to age around a year. The recipe I found requires you to wait 12 hours after adding the sugar, ascorbic acid, wine tannin, acid blend,yeast nutrient and campden tablet, to add the pectic enzyme. Then requires another 12 hours to add yeast. 'My question Is can I...

Im making a world vineyard trinity blend 6 gallon kit, and when i read the sp gr for the first time it was around 1.092-1.093(before yeast) at 84 degrees. In order to proceed to the yeast stage i cooled the entire batch down to a 72-75 degree temp, then added the EC-118 yeast, and covered it...

Okay my fellow wine enthusiasts, we all know what grapes are best, or Strictly used to make particular types of wines. I want to know what grapes or Fruit (Trying to broaden the thread) you used to make a particular recipe that you love, feel free to leave recipe as well! Give some of the newer...

Im currently making a batch of wine, from simple Welch's grape Concentrate for practice. When i started the batch out the Hydrometer was roughly at 1.099-1.100. From the directions on the recipe i let the primary fermentation go until what i read as .998/.997. i racked it into a secondary...

I'm looking to start an new batch, but I'm pretty new at wine making. I'm thinking of maybe a Chardonnay if its a white, or a Shiraz if it's a red. Does anyone have any suggestions on a type of wine i could start that isn't to hard to complete successfully?

First off, i just want to apologize to the forum for blowing you guys up with questions and threads, but this seems to be my quickest form of getting information from people that have been in my spot. Now for the question, I making a wine from Welch's grape concentrate as a cheap form of...

Hey everyone, I was wondering what are signs that the wine you've been making has been contaminated, or unsafe to drink. Im no where near this point in my current batches, and aside from a few hiccups it seems that both batches are doing well. I just wanted to know what i should look for when...

So i started a batch of Cab in a 2 gallon food grade bucket with a hole i drilled my self in the lid for the airlock, i haven't really noticed any difference in the airlock activity, and it doesn't seem to have an fermenting action like my other batch (which is constantly overflowing in a 1...

Okay so I'm new at wine making, and on my third day my airlock overflowed on my 1 gallon batch. I may had way to Much to begin so I pour 1/4 a cup out and re sanitized everything, then cleaned the airlock, sanitized it and added distilled water, placing it back on the top. I know I should...