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I recently had a thread about removal of the rotten egg smell and I successfully treated it! Thanks guys! But it got me thinking about how to test for copper content, and possible removal. I AM NOT CONCERNED ABOUT MY WINE!! But how would one test for copper and treat it typically.

can y’all help me with this?!? My neighbors first batch ever has a bad case of rotten egg smell. I’m pretty sure her yeast nutrient wasn’t working at full power judging by the action in the primary(hindsight) I have no idea how to use this stuff, and the instructions are less than helpful...

I have 15lbs of strawberries and a 3lb can of strawberry puree, and I am gonna use all of this in a 6 gallon batch. what should the rest of the recipe look like? I don't really want to do another batch of the stuff I normally make, so I am open to suggestions. the bench

I have 7 gallons of blueberry wine in the secondary right now. I cant decide on leaving it dry or semi-sweet. I have never actually had a dry blueberry wine before so I have no reference point. what do you guys think? the bench

I am well versed in bentonite, sparkolloid, and even egg whites....I have no experience with super kleer. I have a batch of blueberry wine about to go to secondary soon, so I'm gonna give this super kleer a try. What kind of sediment does it leave behind? Loose like sparkolloid? Any special...

I usually buy #9 corks. however, a friend just gave me several hundred #8 corks for free. I know they aren't great for long term storage...that is the extent of my knowledge of this size cork. I would only be using it for blueberry, strawberry, and dragon blood type wine...stuff that I will...

Have any of you ever used red star premier rouge yeast on a strawberry wine? I have a bunch of this stuff and want to use it, but have never pitched it in strawberry. I usually use the standard ec-1118 but don't have any, and was wanting to try something new. The bench

has anyone ever used wine conditioner as a mild sweetener in DB when backsweetening? I know it wouldn't be as sweet. However, I am curious. have some relatives who stay away from fruit/sweet wines because they are health Nazis...trying to give them something to fly under the radar. the...

I have been reading the forum for a while and rather enjoy it. I am a long time home brewer of beer and decided to start wine a couple of months back. I also do around 40 BBQ cook-offs a year on various circuits while still maintaining an actual job.. the bench