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I just moved my peach/white grape juice wine into the secondary fementer (6 gal plus 1 gal). The SG was equal to -0.996! I put in the yeast on Sunday evening, had an SG of 1.04 on Thursday evening and it was -0.996 on Saturday morning when I moved it to the secondary. I started at SG of 1.095...

I am not sure if this is a problem, or normal. The wine has been in the bottle for about 7 months and stored in a cellar that is 70 degrees + or - 2 degrees F. I noticed a rust colored sediment forming on both the top of the bottle (see round circle on top of bottle in picture) and the bottom...

Does anyone know if last years frozen dandelions would still be Ok to make wine with. Due to circumstances, was not able to make. Its almost time for fresh ones, but I hate to throw out last years. Tony

I just purchased an Acid Titration Kit. I have seen all kinds of posts and discussion on checking/adjusting acidity, but haven't read when you test the wine. When is it too late to test/adjust the acidity of a wine? I believe that last years concord grape batch did not have the proper acid...

Looking for some advice on a recipe I am thinking of making, for a 3 gallon batch. I am not a fan of wine with a strong/heavy blackberry flavor, so am trying to make a blend. 5 lbs Blackberry (Frozen from last season) 3 Cans Grape concentrate 1 cup chopped golden raisins 3 Campden tablets...

I'm confused! All recipes that involve citrus stress that no "Pith" should be on the peel when you use it. I made some grapefruit wine and was not sure exactly what was the pith. Is it immediately below the very thin layer of color on the exterior of the peel, or is it the more thick outer...

Learned a tough lesson that I'm sure most wine makers know already......too much suger is a baaddd thing! I started with an S.G. of 1.138 and was using Red Star Montrachet yeast. From what I have read, I believe the yeast choked and died on too much sugar. After 4 days of no fermentation, I...