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Started two jelly wines two weeks ago....they both started at 1.100. Used lavlin ec1118 yeast. After a week I transferred into six gallon carboys....airlock activity is good, and bubbles are going but a week later the one is at 1.08 and the other 1.07. Any suggestions on what I can do so that...

Followed the recipe for a jelly wine five gallon batch. Took the first reading and it was way high....1.2...followed the advice online and diluted it to a 1.1. Today is day 5....yesterday and today hydrometer reading was 1.085. The solids of the jam float to the top and I stir them back in...

Friend of mine has buckets of concord grapes...I have never attempted wine with any grapes, just other fruits. I am in desperate need of any help I can get. Looking for recipes and tips. Thanks in advance!!

I have 6 gallons of cherry, raspberry, and plum almost ready for back sweetening. I have used simple syrup on my trial one gallon batches but have considered other options to give more of the fruit flavor. Has anyone had good luck with the frozen juice concentrates? Or are you better off using...

Wanting to attempt some fun flavors of 100 % fruit juice that I picked up at store today. Am looking for a good recipe that can be used for a variety of the flavors....(red sangria, white sangria, cranberry pineapple....). Thanks!

I just opened a large can of the vintners harvest strawberry base....have never used this before. The inside smells like strawberries but the are a brownish color. Is that normal for canned strawberries? Should I use them? Thanks in advance.

I have had my triple berry wine in secondary for two months....specific gravity reading is still 1.07. It tastes good, just sweet. Is it okay to stabilize and clarify or what do I need to do?? And how soon after stabilizing does degassing need to be done? New at all of this and feeling...

Am almost to the stabilizing and clarifying stage and am wondering how much of each to use if doing gallon.....directions are for 5 to 6 gallon. Using Pot. metabisulfate and pot sorbate to stabilize and kieselsol and chitosan to clarify... thanks in advance:)

I am new to all of this. Am using Vintners Harvest Cherry base. Am using two cans for six gallons but read that it doesn't have much fruit flavor after fermenting. What is the best way to add flavor, and sweetness if needed? Any help or suggestions on using these fruit base are appreciated:)