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I started this batch last fall, fermented until SG was down to .998 let it age about 6 months in carboys - reracked 2 times in those 6 months. At that point the wine was clear and had nothing floating in it. Next I back sweetened with local honey and bottled (added campden tabs to...

My friend has about 50 lbs of red and green grapes we will be harvesting this weekend...does it work well to mix them together to make one single batch of wine - or should we separate them?

I have a tree with about 100 pears that will be ripe shortly....do I ferment them with the skins on and the seeds in or just ferment the juice after pressing them or what would you do?

I have had my wine racked into 3 one gallon carboys now since november 2017 so - for about 6 months. I just re-racked a third time and siphoned it off the junk at the bottom. The wine is very clear and has little aroma and not a whole lot of flavor.....what would you do?

I have had my grape wine down at 1.00 or below now for about a week...just transferred off the minor lees...(taste is great already)...so as I am transferring to new carboy...do I add a campden tablet at this point and then begin the 30 day aging process with the airlock on top - is that the...

I have been in secondary fermenting now for about 2 weeks....none of my 1 gallon carboys are bubbling at the airlocks...is that normal?

Red wine grapes home grown - I had two must going a week apart, On the first set - I allowed the must to set for a week punching down every four hours until the SG was 1.00. I strained off the skins and seeds and moved it into to two one gal carboys with airlocks....allowed that to set for...

There are still lots of minor lees forming at the bottom of my carboys....I have heard it is bad for the wine to keep transferring it to new carboys during secondndary fermentation because it comes in contact with oxygen again....what it the best method to filter off the wine away from these...

Making red wine with home grown grapes. I had primary must going for about 4 days - then transferred into two 1 gallon carboys, and it has been a good 7 days bubbling away....the bubbling slowed down considerably so I tested the SG. It is at 1.0....still bubbling but now only once every 5...

Fruit flies everywhere? How do you get rid of these? They are filling up the kitchen corner where I am fermenting a new must and two carboys.

I made the must in a 2 gallon glass container...used 2 Camden tablets to eliminate the wild yeast...allowed that to go 24 hours. Then I added a packet of Red Star wine yeast and that went strong for three days stirring the must often. Kept indoors at about 70 degrees. After 3 days I...