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Hello fellow winemaking enthusiasts. I have a batch of feijoa wine (this will be my second, first was very yummy) which I wizzed up with a stick blender and filtered into secondary to get maximum flavour from the pulp. Although I've already racked it once, there are still some specks of...

Hi, I've followed a few recipes that called for sugar to be added gradually. E.g. 50% at start of primary fermentation, and the remainder after 3 days. To date, I've never had confidence in the use of my SG readings to calculate abv because they'll be going down then up then down again and I...

Hello, I have a batch of plum wine in a 23L glass carboy that has just had its first racking after 1 month secondary fermentation. SG has gone from initial 1.052 to 1.042 (slower than any wine I've made previously). I normally use EC1118 yeast but this time my local supplier gave me some...

Hello all, I am looking for an inexpensive racking system to kit out my cellar. I am in Auckland, New Zealand, so I thought St. Allie & Boozehag in particular might have some ideas about places I could try? There is a system I've seen about quite a bit that looks like basically like a...

Hi all, I am nearing completion of my first batch of feijoa wine (seems to be very popular here in New Zealand - perhaps not a common fruit elsewhere?) and I have a terribly naive newbie question about clearing. It's in a 23 litre (about 6 gallons I think) demijohn and has been racked 3...