I bottled my first batch of WE chilean chard. in Jan. I opened a bottle and noticed a "film" floating on top of the wine. I did not notice it during racking or in the 2 mos.aging in the carboy. Any ideas?Thanks in advance.
I have only made wine from kits whose instructions call for immediate botteling after it is clear.Would it benifet 3 mos. or so of bulk-aging prior to botteling?
I have a lot of dried cranberries,rasins,apricots,and pears.Can they be used to make wine? I have heard that some dried fruits are treated with potassium sorbate.Will this prevent fermentation?
I just started my first batch 24 hrs.ago. The guy at the wine supply store told me to cover it with a lid and put an air lock on it as oxygen was necessary for yeast reproduction only. Do the yeast only produce alcohol during anerobic fermentation,or is an aerobic environment a necessary...