If I like my wine at an ABV of 1.010 for sweetness and I’ve let it go dry to .995, is there a calculation I can do to figure out the amount of sugar to add?
If I wanted a FG of 1.010, I use a yeast with an ABV tolerance of 14%, bumped up the SG to 1.111, would I have to do anything out of the ordinary before bottling?
The reason I am asking is that I would like to ”preserve” some of the natural fruit flavours in my wine and I find if I ferment dry...
Bottled my Costco Argentia Ridge Merlot kit today, doesn’t taste like a Merlot I am used to, will it taste better with aging? I know this is a very cheap kit at $85.00/2 kits, [emoji15].
What’s the minimum I should let it sit?
I started a gallon batch of pineapple wine today using juice. Just wondering about the solids in the juice as they seem to have settled to about one third of the gallon jug. Will these remain after fermentation?
I started fermentation of a gallon of apple wine a week ago.
Now a week later the fermentation has slowed considerably, when do I rack into another container?
I have made wine in store and now trying a kit at home. Tonight I started a one gallon batch of apple wine. I am so excited to be a part of this forum and wine making!