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I have a numerous amout of wines going on about a year and a half of reracking every 3 months with 1/4tsp k meta each time waiting for bottles to free up. Is there an amount of reracking like this that becomes too many? Thanks

I have, over a year old already bulk aging a 5 gallon, and 3 gallon of mixed 50/50 merlot/cab sauv. I'm not much of a dry wine person, I make mostly sweet fruit wine. I will probably bottle the 3 gallon batch as is, but I would like to play with the 5 gallons. Has anybody mixed some fruit wine...

I have a a out 35 gallons that have been reracked 5 times over the last year each at every 3 month interval with 1/4tsp k meta. How many times of doing this is too many? Also, I just reracked these last night. If I wanted to bottle them next weekend, could I? Without adding more sulfites? I...

Okay so I've made a few hundred bottles of wine for my upcoming wedding. I have 2 batches (peach, strawberry peach) that I used boiled down juices to backsweetening. I used a 2 part clarifier on them immediately after backsweetening 3 weeks ago. They are still not clear. Wedding is in 2 weeks...

Anybody know a place to get some of the higher grade Nomacorcs in home brewing quantities? I've looked everywhere and have found nothing. I'm looking to get 200 of the Reserva or Select 100 corks for aging 15+ years.

Wondering what kind of plums most of you use for wine. California plums are on sale for 1$ a pound at the local Aldi's and I'm debating giving it a go...

Okay I'm in the process of doing the freeze/thaw thing for 140# of rhubarb (cleaned cut and cubed). I'm guessing I'll end up with 7-9 gallons of juice. Does anybody have a recipe using juice only? I was thinking of doing a batch all juice and reducing the acid with potassium bicarbonate and then...

White grape peach strawberry. Stabilized a week ago backsweetened 2 days ago. Has this brown stuff growing on top today. What do I do??

I'm in the process of brewing 15 gal of cider (lets call it apfelwein for the sake of being in this forum). Got the cider frozen from an orchard for cheap. It's uv pasteurized. Smelled a little funny but tasted fine when thawed. 3 days ago added campden tablets and yeast nutrient, 2.5 days ago...

I've done an awful lot of searching on this and could not find it. I know 1 tab per gallon 24 hours before pitching yeast. Then it is said to add again when fermentation is done and again before bottling. Some say with every rerack. My question is how much do you add when fermentation is...

Recipe was around 32# cherries, OG 1.115, EC1118. fermentation finished 3 months ago. Current SG below 1.00 This was one of my first batches of wine with an oops OG, decided to run with it. I know I will have to age this quite some time. Can/should I add more sugar to this up to the point...