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After some health problems (ankle surgery) I am back here and back to making wine at home. I have lot of 30 liters fermentation tanks (with huge lid on top) but not enough carboys. I prefer not to buy more and more carboys, not only due to expenses but also limited space. So I am very...

This attempt to re-start with starters failed-nothing happens in tanks, I checked every day for last 7 days. When I made starters (4 bottles described and visible above), activity was obvious but lot smaller (lot smaller foaming) than on Bryan's photos. That made me suspect-perhaps my EC-1118...

Life taught me to apply this rule to my marriage !

Thanks for your response Bryan. Your starter instructions and helpful explanations ("why ?") are perfectly clear (to me). My starter's initial temp. was about 35C. It was about 5pm-6pm. It is almost winter here, temp at night drops to 4C-7C (outside), recently I go to sleep early and we do not...

Your help needed please, URGENTLY 😟 Appr 12 hours ago (early evening) I made starters as per Bryan's instruction "How to Make a Yeast Starter". All 4 bottles were foaming (although a bit differently) within 30 min. (White papers are just a tissues to block beasts from entering in there during...

I intend to add acid (as good people advised) to wine #1 only (SG=0.98). Wine#2 (sweet) and #3 (bloody sweet !) will be re-started soon, perhaps next weekend.

Is tartaric acid best for this application ? Are there any other options/choices ? Plum wine that I will try to improve by adding acid is hazy. It was made in February. I racked it recently and it is now aging. Should I add acid now or better to leave it for another several weeks/couple months...

"You can fix the taste by adding more acid." Please advice how to do that or add some links with knowledge...? Thx

Yes, I saw Bryons site, impressive. I will learn a lot and follow.

🙏 will do as you said. Cold now, I ordered couple of heating belts (35W). I will transfer wine back to 30 ltr fermenters, get them to about 20C and try again. But do I need to add some new, extra nutrient and sugar (to wine, I am not asking about starter kit here) ?

In the meantime, I racked all that problematic wines twice, mixed some of them so that finally there are 3 different wines. Today I measured SG with hydrometer, all wines discussed here are plum fruit wines. Wine 1 SG=0.98 I tried and it seems to be lightly sweet. Wife said "it is not sweet...

I was under impression that racking should be done every 4-6 weeks, couple times (no more than 3-4 times )...? I thought wine should not sit on dead yeast for longer than couple or several weeks as it can develop bad taste/smell...?

That couple liters (if not more) on the bottom...is it possible to save this wine ? Say I transfer (with pump as in my other discussion) huge majority of wine first and then I put this bottom wine with sediment into some other carboy or something...can it be filtered somehow, maybe even filtered...

Yesterday I tried my first wine ever. Meyer Lemon wine, made end of November 22, I used juice only and also fermented in a bag (juice was extracted manually and was not perfectly filtered, there were some small remains of fruits in it). I racked it twice (first from primary fermenter and then...

Whilst I understand and respect "slower is better" rule, I am simply too busy to accept and follow it. I was tired, frustrated, in rush and eventually desperate to rack-pump 150 liters from kegs and another 60 liters from smaller carboys. Also, I can't lift about 65-70kg heavy kegs from the...

I had problems in February with plum wine fermentation. Today I tried this wine in one of tanks (50 liters beer keg), as it was time to rack and wine is very sweet. I never wanted to make it sweet, it must be result of stuck fermentation. (I did not measure SG, will do that properly in couple...

Eventually I purchased this...

Art and science ! It will take me days to process and understand all that-I like that vision. "Barley wine"-that smells well and sounds good to me. BTW: "grains have very large sugar molecules..." - perhaps that is why more and more doctors/nutritionists say humans should not eat any grains as...

For many years, my favorite beer was Stout (Porter). Very dark brown, nearly black, heavy fluid, like drinking a worn diesel engine oil, eg Guiness. And typically higher voltage (6%-9%). Is it possible to make a "stout wine" ? What if I grab some barley, roast it hard on steel plate or somehow...

I just found this: https://www.ebay.com.au/itm/293115752696