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I've got 7 gal of Frontenac Blanc aging now for 5 months, it's my first white from grapes, I cold stabilized at around 30 degrees F. for a month and boy did it drop out piles of Crystals, it's been very clear for a few months now and I'm on the fence about the best time to bottle it up. I've...

I enjoy gifting the wine I make to people that dont ask for it and who know will enjoy it. I've got one friend who asks me all the time for more wine and offers to pay for it and i tell him i dont sell it so when the time is right I'll bring ya some. He has since offered to purchase a few kits...

Does anyone else use an aerator when pouring a glass of wine? I dont hear any talk about using them. I've been using one for a little while and enjoy the difference it makes, I'm too impatient to let a bottle breath for more than 5 min so it definitely speeds things up and really mellows out the...

I racked a cranberry wine about 2 months ago and added potassium sorbate because the plan was to sweeten and bottle but I put it off til now, does the sorbate lose its effectiveness over time or do I add more to be safe? any thoughts would be great..Thx

Hey gang! I've decided to try mlf for the 1st time on 16 gal of petite pearl that is just wrapping up primary at 1.006 . I have a pack of Viniflora Oenos and Acti-ml nutrient, My question is it best to add this now or press when completely dry and then add? Any help would be great.. Thanks.

I spent an hour cleaning up piles of the green goop from two batches of a second run elderberry last night.i had to use a ton of vegetable oil to get my primary buckets clean and now wonder if the residual oil I cant completely clean out of the buckets will affect future wine,or do I use dawn...

I've acquired this potable water recirculating pump and was wondering if the brass in it would be a bad idea to use for tranfering wine??

finished at .994 I degassed for a bit with a drill lots of foaming. 5 days later its bubbling like crazy do I worry about a second fermentation and should I add nutrient so not to produce hydrogen sulfide, it smells just fine so far? or is it maybe CO2 just asking for a little more degassing ?

Hey yall. I have two batches of cranberry going, the 2.5 gallon batch I used EC1118 and it's almost done fermenting, and I started a 6 gal batch a week later and used two sachets of 71b in this one, unlike the first batch this one has been sitting for about 36 hours with no activity. When do I...

would skipping the 1 lb per gal of raisins in my recipe make a large difference in the final flavor, and would using tannin powder give the wine what the raisins would have done for it? any thoughts would be great.. Thx

I just purchased a portugese floor corker and I'm wondering if the bag of #8 corks I have on hand for my hand corker will be ok to use up, or should I only be using #9 . any info would be appreciated..

If I add my campden tablets in primary per my recipe,would it be necessary to add any more down the road before bottling or aging? Dealing with fruit wines at the moment. Elderberry. BlackBerry. peach. pumpkin/cranberry. any feedback would be great. thanks..

Hi gang, I'm new to wine making and I'm having a blast learning from all of you. My question is what are your thoughts about topping off with a little bit of grape or apple juice frozen concentrate? I have now learned to make a bit more wine each batch in the future for this reason..

I am about to try my first elderberry wine, my recipe calls for 1.5 to 2.5 lbs of fruit per gal. my question is whether or not I should use more fruit than that since I have it or will the flavor be overwhelming, I like a bit of flavor just not the wrong flavor??