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I have a strawberry-Banana Wine that has been back sweetened, had glycerine added to it and filtered. The Wine is crystal clear. I started the fermentation around 9-15-22. Can I go ahead and bottle now and it age properly in time or will it age for the worse as opposed to aging in a glass...

I just checked on my watermelon wine in secondary and it smells like urine somewhat. However, when you sample it with some sugar it appears drinkable. Any concerns if the watermelon sour’d during fermentation

I started this fermentation with juices on 10-3 with an initial sh of 1.100. I installed a fish aquarium heater in it and set it to 75f. Day 5 the sg was 1.040 but my heater got unplugged. I plugged it back up and now 2 days later the sg is .940. Wow, that puts my abb at 21% if I did the math...

Anyone have a good link to purchase these and are they # 9?

I have attempted to make some watermelon wine . I started on 9-14 where I mashed up 6 seedless watermelons put them in a mesh bag in a 6 gallon bucket with wine tannin, pectic enzyme, yeast nutrient, sugar, acid blend and 6 campden tablets. I let the must set for 24 hours prior to adding the...

Anyone tried these?

Does adding campden tablets to the must help prevent spoilage like in watermelon wine?

I am making watermelon wine and I added one pack of Lalvin ec-1118 yeast to the 5 gallons of must. Would 2 packets of the yeast speed up the fermentation or be too much?

Regarding degassing, should I degass prior to filtering with Bentonite or after clarifying with Bentonite just prior to bottling? Or, does it matter?

I am trying to make some wine using Welch's Grape Juice and when I woke up this morning it had overflowed through my airlock on top of the plastic lid. The Yeast was added about 36 hours ago. It looks like I am going to have to transfer some of this must into another bucket with an airlock...

Today I made 5 gallons using Welch's Grape Juice. After adding all the sugar my ABV showed 17% on the hydrometer and I tried to add more water but ran out of room in the bucket. I did get it down to 15% ABV. If I only want 13% ABV in the end can I stop the fermentation when it gets to 2% ABV...

Hello, I am Dave and am new to this forum. I am interested in learning to make wine. I made three different batches today but have questions. Thanks