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Hello Everyone, I'm getting ready to bottle a batch of Vintners Australian Shiraz. I followed all of the instructions up until the end, except I aged in bulk rather than in the bottle. I added the 1/4 tsp of sulfites that was recommended for aging 6+ months (presumably in bottles though)...

Hello All, I am currently doing a batch of raspberry and peach fresh fruit wine. Everything smelled and tasted great when I moved the wine to the secondary fermenter. As my recipe suggested, I waited three weeks before racking again. This time when racking though, both wines reeked with...

Hi All, I was hoping someone might be able to advise as to what I should do in my situation. I am doing a 5 gallon batch of plum wine from fresh fruits. I had the hardest time getting it to start fermenting for some reason. I waited four days after adding the yeast for it to start with no...

I am new to making fruit wines. I just tried my first three batches: raspberry, cherry and peach. It seems nearly all of the instructions for these recipes say to add X lbs sugar. I did as they suggest and in ALL cases ended up with way too much sugar. The cherry and peach were 27 Brix...