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Gang, I need some advise..... I have started a batch of apricot wine and realized that I am out of the yeast that I have used with great success in the past on apricot wine - EC-1118. The only yeast I have on hand is Red Star Premier Rouge. My understanding is that is really aimed at red...

Just received my Novello Pinot Noir from FWK. It's been hot here (95ish) and it was warm when it got here. Wish they'd go back to the styrofoam containers......anyway, that's not why I am writing. The juice for the Novello wines is said to be 6.3 liters = 1.664 US Gallons. So, to reach 6...

Alrighty, where to begin? I guess I have two questions: I am making a plum wine because I have a lot of plums from a friend. I have completed primary fermentation and racked from a bucket into a 6 gallon glass carboy. I didn't degass when I racked into the carboy. The wine started to clear...

OK, just racked a Cab Sauv from a 6 gallon carboy down to a 5 gallon because I still had too much headspace and didn't want to add ANOTHER two bottles to top up (already added 4 at the start.....no way did I get anywhere near 6 gallons ....but I digress). I had about 1/2 gallon extra that we...

OK gang, any ideas here: I just racked my first FWK Cab Sauv kit from the fermentation bucket to the 6 gallon carboy. I know almost all the kits will need a bit of topping up with another wine, but I only had 5 gallons. I would have needed 5-6 bottles of wine to top up to within a couple...

I'm new to this wine making stuff and have a question: From reading on this forum I see that I should not leave very much headspace in a carboy when aging the wine. My understanding is that tthis is to minimize oxygen contact. Since I do beer brewing, I have CO2 available. Would bleeding...