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Hi all, No wine press available so I pressed my first run by hand and tossed the 'pressed' skins into a smaller fermenter along with some sugar, water and tartaric acid. It's bubbling away making me a second run. Question is: how long should I leave it on the skins? Should I leave it a little...

My wine was happily bubbling away for the past 6 days and last night, with the SG slightly above 1, I decided to rack the juice from the fermenter. My siphon tip thingi (to which hose attaches) wouldn't seal between the 2 parts and I was unable to get a steady stream going. After farting around...

In the process of crushing and destemming Zin/Muscat blend for co-ferment, like the grandparents did. Just hit it with k-meta and now I'm wondering if anyone has experience with a particular yeast for a co-ferment like this? thanks in advance!

1.) Any reason I should avoid using stoneware jugs for wine storage, thinking

Hi all, I'm a 2nd attempt fermenter from Vancouver BC. Why 2nd attempt? My first batch (10 lugs) 5 years ago was a total bust, poured down the drain and the skins went into the garden. It took a few years to re-kindle my interest and get over the defeat, but I'm back and willing to have...