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This is about our 4th batch of wine. So fairly new to the hobby. We made 11 gallon on the same nite. 6 gal elderberry, 1 blackberry, 3 wild grape, one bottled juice. this was started 10-22. The fermentation started out right away. Worked for about a week and then slowed. Like other batches I...

I sure appreciate this list for questions. We started several differnet wines new years eve. Instead of drinking it, we made it. We made concord, Wild grape, a bottle of 1/2 wild and 1/2 concord and a couple others. All the wines quit working vigorously about 2 weeks later. I racked it 3 times...

Could anyone explain the difference between Yeast energizer and Yeast nutrient? Recipe calls for energizer and my friend does not have any. Can you substitute anything else. She is making apricot wine. Hope I have given you enough info. thanks

I dont think I have a problem but just wondering if anyone else has experienced this and if I should do it different next time. I am making wine out of Jam (peach and apricot). My SG was really high when starting so I added some water. I did not want to dilute it too much, taste wise, so I...

I searched and searched just to find cold Stabiliztion instructions. I want to know: How long what temperature. I want to try to reduce the acidity in wild grape wine. I assume you rack it off the crystals that precipitate. thanks Pam

I am considering making some wine from Peach and or Apricot Nectar. The kind that is in the store in a can. Has anyone done this? Will it clear out well since it is a nectar? I searched and searched and did not come up with a mention of nectar. Thanks. If I need to post a different area let me...

After making a kit and having it finished in not so long a time , I wondered what is the benefit of letting "from scratch wine" sit before bottling. If my wine stops fermentation in 7 days, and I rack at two weeks and it is 99. SG, it is done working right? I let it sit a few months and...

I am just very new at this, but what I have found is that new wine just started will be very active for 7-14 days. After that it is slow and starts to clear. I might be wrong.. Like I said, no experience. I have a friend that is making pear wine. Hers has been actively bubbling, bubbling...

I dont get topping off. You dont fill a gallon jug real full to allow space for fermentation. But then after you rack it, the volume drops even more. As it clears, I have read you need to keep the level up to the shoulder of the jug. I have read about topping off with concentrated grape juice...

I am trying to find out info on a commercial wine. I have been asked to buy a German type wine as a gift. The type of wine is Gewurstaminer or maybe Gerverstaminer. Does anyone know anything about this type of wine and what a good brand would be. Thanks'

I just recently bottled some wine. I had several gallons of different kinds. I thought all the wine was very clear but I must have picked up some settlings before bottling. After the bottles are corked and sat for 3 days, I noticed that there is a faint amount of white settling on the bottom...