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Hey Guys Got a problem. I've got hydrogen sulfide in my wine, probably because of stressed yeast. I just got done degassing and splash racking it hoping to get rid of some of it. I read an article about using copper brillo pads in wine to extract the H2S. Does anyone have any experience...

What grape variety can I add to my must to get a deeper color red in my wine? The last two years, the wine came out good but was on the lighter side. I've heard Alicante is a good grape for blending or maybe Petite Sirah.

I think I have a simple question about yeast nutrient. I'm not sure when or how to add it. Can I just sprinkle it into my must or do I mix it in with my yeast when I re-hydrate the yeast? If I can just add it to my must, how far in advance to I have to add it?

My wine is sitting on a very thin layer of lees and its been racked twice, degassed and clarified. Its been sitting for about a month after adding Chitosan and Kiesolsol. I ordered pH test strips and just tested my wine. I plan on getting a pH meter to get a more accurate reading, but right...

I have a question about sanitizing and filtering. I'm looking to get the Buon Vino Super Jet. When using KMeta to sanitize the filter pads and tubes before filtering wine, do I need to run regular water through it to flush the KMeta out?

Hello All, I just joined this forum and I was looking to get a little help. This may be a little long and I apologize in advance. I'm new to wine making, I got started from my father in law, who was born and raised in Italy and has been making home made wine all his life and any...