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Anybody have experience adding raisins to wine that is stabilized and aging? I have a couple 6gal kits that I've been aging and was just wondering if adding raisins now would be helpful.

When racking from primary to secondary, what is the preferred method? Do you want to leave as much of the lees as possible in the primary, take some of the lees, or transfer all of the lees into the secondary?

I've been using rubber stoppers to seal the one gallon carboys after thoroughly degassing my wine and setting aside to age. Have been having problems with two carboys with the stoppers coming out. Yes I've dried them. I'm now using the screw on caps. Any thoughts on the caps? I'm not too excited...

Have a rhubarb wine that won't clear. The recipe did not include pectic enzyme, so I added some after about 3 months. That hasn't worked after about a month. Now I'm thinking more peptic enzyme or sparkolloid. Any suggestions?

Seems like a dumb question, but when is the common time to use when figuring out how old your wine is? Do you start when you pitch your yeast, or when it's done fermenting? Thanks