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Hi, I've just started a batch of persimmon wine which is the biggest I've ever done (over 300Kg of fruit). Anyway... since the sieving the fruit from the must when transferring to the secondary is quite a lot of work (it breaks down to tiny fragments that clog the sieve very fast) I started...

Hi, I have a few batches of wine that have been aging in demijohns 2-3 months and I am considering bottling them (I already racked twice). I have a few related questions: 1. Is there a difference between aging the wine in bottles or in demijohns? (in other words is it better to let the wine...

I want to make pomegranate wine and I`m thinking on adding freshly pressed grape juice. Is it a good idea? Anyone tried it with pomegranate? If so how much should I add per liter (the grapes are of "Isabella" variety)?

Hi, Has anyone here tried to make wine from quinces and is willing to share their experience? All the recipes I found specify the number of quinces per gallon of wine, but not their weight. I suspect they used smaller quinces than what I have and I don't want to start guessing... (If I use the...

Hi, I would like to freeze fruits in order to make wine from them once I free up some carboys (and enjoy the cooler temperatures of the winter). Can I do it without damaging the quality of the wine? Thanks.

I decided to check the alcohol content of the fruit wines that turned sour before I throw them away. To my surprise I got 9% alcohol with the vinometer. could it be that the vinegar bacteria turned only part of the alcohol into vinegar, or is the wine just too young and this is way it is sour? I...

I have encountered a serious problem when making fruit wines - all my recent batches taste sour and i`m afraid that they all turned into vinegar. At first I thought I used to much acids so I made a few batches with no acids at all; the primary fermentation went smoothly and i moved the wine to...

Hi, I have a couple of batches of wine that are too sour (I guess I added too much acids, even though according to the titration I did it was supposed to be fine). How can I reduce the acidity level? I read that through cold stabilization I can make the tartaric acid crystallize and I hope it...

Hi, Has anyone tried to make carob wine and could share a recipe? I found a recipe in Jack Keller's website but they say it was never actually tried. Thanks.

Hi, I bought some lallemand DV10 yeasts. I don't have the original package and didn't ask the seller so I am not sure about the optimal temperature for its fermentation. Lallemand website specifies the range of 10-35 celsius for the yeasts activity. Not the optimal temp... Does anyone...

Hi, I have been reading quite a lot of books and online material recently about making fruit wines, and have a number of questions: 1. How can I calculate the total amount of sugar I need to add? It is quite difficult to measure SG for many fruits which don't contain large quantities of water...

Hi, I am in the process of making a melon wine and messed up things a little bit... To make things short - I almost killed the yeasts and now there is a good fermentation but in addition a bad odor of stuck fermentation. Is there a way to get rid of this odor, or should I just discard this...