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I started a few batches of wine in 2018 with fresh high quality grapes and they came out great, much better than your average $5 bottle of wine. I did not use any yeast nutrients though. Do yeast nutrients improve the taste and quality of wine? Would it be worth adding to my next batch?

I'm making a one gallon batch of wine from fresh grapes which is now bulk aging and will continue to do so for a few months. One reason among others is to let it naturally degas. My assumption is the CO2 would escape via the airlock however there is no movement in the water in the airlock. Am I...

I have a 1 gallon batch of wine from fresh zinfandel grapes from a local winery. I didn't measure the acidity of the juice but I'm assuming it was on the higher side since it's had a sour taste since fermentation was complete. It's been aging for almost two months now with oak cubes. It smells...

I'm using superkleer (chitosan + kielselsol) to clear my whites. The Viognier cleared beautifully, however, after being degassed, I'm not able to get the Chardonnay to clear completely. Is it just a matter of using a different fining agent? I ordered some bentonite in hopes it will do a better job.

Does anyone else have a hard time siphoning from primary into secondary? Between getting carbon dioxide in the siphon and grape skins stuck at the bottom it seems near impossible, even after doing my best to remove the skins. Perhaps I just need to invest in a better siphon? Any other suggestions?

I started aging my wine in a 1 gallon glass carboy. I plan on aging it about 2 to 3 months. How high should I top it up to? Right now I have it little under two inches from the top as shown in the image.

I just completed 4 days of primary fermentation from cabernet grapes. My specific gravity came out 0.996. What would've caused it to finish so fast? Are there any negative effects that could come from it?

I just completed secondary fermentation (ended at 0.992) on a red from fresh zinfandel grapes and I am getting ready to degas. Just about every local winery I've talked to do not clarify their red wines, only their whites. My concern is if I do clarify my reds (in my case using super kleer)...

I accidently added too much potassium metabisulfite (1/4 tsp to about 3 gallons of must). After letting it sit for 24 hours and then adding yeast, the yeast took and it was bubbling happily after 24 hours. I'm now 4 days into primary and it's still bubbling very happily. Will the excess sulfites...

I am making white wine from fresh grapes (1 gallon) and am two and a half days into primary fermentation. I have some space in the fermenter and about a cup of extra juice. Can I add the extra juice at this point to be fermented as well?

I've been able to acquire wine grapes from a few local wineries. Once I've crushed the grapes, is it necessary to add chemicals (such as campden tablets) to the must to sanitize the grapes or would it be good enough just to ensure all my equipment are sanitized?

I am about to make wine using real grapes and will be using a cheesecloth for straining. Since it's red wine, it would be strained after primary fermentation when sodium metabisulfite was added. Do I need to sanitize the cheesecloth before use? If so, what would be the best way to sanitize it?

I'm looking to make about 1 gallon of wine with 15lbs of grapes, after the grapes have been crushed, how much juice would there be compared to the skins and seeds (stems removed), particularly what size container would I need for primary fermentation?