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I would like to start a wine club in the Central Florida Area (Clermont/Orlando). I was thinking a bunch of us get together to talk and share our foods, wine and music. Please contact me if you live in the area and are interested!

I’m getting ready to store my last batch of wine because I don’t have bottles right not so I have a few questions. When you want to bulk-store the wine in the carboy, do you rack after the clearing to leave nothing but wine or is it ok to leave the “lees” at the bottom. If you do rack, do you...

I bought 3 Orchard Breezin’ kits and one of them, (Calipso Bianco wine kit) won’t clear. Here is a summary of what’ve added so far: 1. Bentonite before fermentation (the amount that came with the kit) 2. Chitosan (the amount that came with the package,) and yes, the first package was added...

I just finish drinking my first batch, 30 bottles over 45 days. Some of the bottles tasted more acidic, some sweeter, some stronger, some weaker. I’m just curious as of why wine from the same batch, bottled at the same time with the same corks, kept in the same place would taste so differently...

Has anyone used the drill mounted pumps available in the market? I’m looking for an inexpensive way to transfer wine other than by gravity flow.

Has anyone come up with an idea to filter wine with common household items? (Homemade filters) My goal is not to filter the wine to clear it but to remove any particles that may have been transferred by accident when racking and I don’t really want them in my bottle!!! I was thinking...

I just bought two kits; one is Niagara Mist and the other Cali connoisseur. After reading the instructions they both say to degas by stirring the wine with a spoon 3-4 times per day for two days. Seriously? Couldn’t I just sue a drill mounted agitator and get it all done at once?:cool:

This question is regarding the White Zinfandel kit from Winexpert. This is my first batch and last week I completed the degassing, stabilizing and clearing of the wine. The wine has cleared a lot but it seems there are tiny tiny tiny particles visible when I shine a flashlight through the glass...

My first batch will be ready to be bottled in a few days so I have a few questions regarding bottle sanitation. I’ve seen the tree bottle holder some suppliers sell so I’m assuming my bottles have to be completely dry before I put wine into them. Since I don’t have a holder, I was thinking of...

I was wondering what could I do to make wine from kits with a higher alcohol content. I was thinking adding extra sugar before starting fermentation. Is my assumption correct? what else could I do?

Is there any way to determine when the primary fermentation is complete other than measurring the SG? I'm thinking since most of the sugars are converted to alcohol the bubbling rate of the airlock will deminish, right?

I've heard some people "cutting off" fermentation before it ends by adding sulphite to the solution in order to kill yeast and have more residual sugars in the wine. I wonder how exactly to do this. Also, can the "must/wine" be tasted while still fermenting? It sounds unhealthy but I'm really...

I was reading the instructions that came with my wine kit and it says "Wine kit contains very low levels of sulphite compared to commercial wine. If you want to age your wine more than 6 months you must add extra metasulphitee to prevent oxidation" My question is How much extra metabisulphite...

Just wanted to say HI to everyone in the forum. I've been reading and doing some research to better understand the wine making process at home. I am just waiting for some supplies to make my very first batch so wish me GOOD LUCK!