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I have a batch of white Plum wine in a secondary carboy... It has started to darken, mostly around the top 2inchs. Two things i can think of is, too much headroom... ( have no other choice for container ) so i know i have too much head room but i dont know what negatives that would/ could cause...

I started making wine just before summer and now i am just starting to enjoy the fruits of my labor... I have 3 different batches in bottles and i like 2/3 right now... they have some time to age yet but a couple our good now... I drank my first bottle yesterday and it was very nice, very clean...

Has anyone made watermelon wine before... I made a batch over the summer and it started out bright red just like the inside of a watermelon... then once i put it to the secondary... it was bright pink.... like a big tub of pepto... and now that fermentation is completely finished... its pure...

Anyone have any links that lay out the brewing process.... I have a decent understanding of wine making... how similar is the process? Also how long does it generally take to make a batch of beer Vs a batch of wine?

What do you guys use to help get the old labels off previously used bottles?

Well??? I live on the boarder of the two states

Can anyone tell me what exactly happens that makes wine better during the aging process?

I started making wine about 4-5 weeks ago..... and you guys have been a big help, especially wade... I am very grateful for alll the help and knowledge ive aquired so far. to this day i have 6 G of banana wine, in a secondary, 6g of peach raseberry also in a secondary, and 6 g of Mango...

I started a peach rasberry wine 2 nights ago... and the peaches were very ripe. Now as fermentation has started the fruit bag has started to get a little mold... as the peaches were very mushy when i cut them up... I was pretty sure thats what i was looking for but what do i do about the...

When is it safe to taste your must.... I have a few more days before i transfer to its secondary carboy... but right now... my bannana wine looks unsanitary!.... hard to believe its going to be something i will enjoy in a few months... thanks

I have a recipe im currently making... It calls for 11 tsp of Acid blend and a 1/4 tsp of Absorbic acid... the kit i bought didnt provide any kind of absorbic acid... Will this be a problem or can i add something else?

Got my stuff and im ready to go!... i seen pineapples were pretty cheap at sams club... but my question is... can i start a fruit wine without the fruit..using just the juice....Seems doable but how would one go about it... I would like to do something with pomegrante juice, and maybe some...

hi there... brand new to forums, and wine making... Ive done a little researh and im not too fimilar with the wine making lingo, but i think i got the process down... for your basic fruit wines.... Seems kinda like making a stock and then just clairfying it....with a couple other things in...