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Waiting waiting soon to bottle

Made wine from Aronia & Autumn berries, pressed & drained bags of these thawed berries what a mess that was! I had enough juice to make a five-gallon batch of wine, started the wine on July 20, 2020 (SG 1.085) today the SG is .998, the wine was racked four times up to today and will be filtered just prior to bottling. This wine has beautiful ruby colour to it & is very velvety on the tongue.

Hello All, I'm new to wine making, been at it 2 years and the first year was a fail. Last year I think needs a bit of help. My wine is nice and red and tastes nice BUT it has a very strong tingling/sparkling feeling to it. We bottled the wine after 6 months. One bottle exploded but the others didnt.. just that sparking sensation... how do I get rid of it please?

Dawg, Are you saying that you only use one quart of lemon juice until fermentation is finished and add the last two when fermentation is complete ? I start with one quart and add the second when SG reaches 1.04 and add the last quart after fermentation is complete. If I'm reading you correctly, only using one quart for fermentation would be a lot easier on the yeast because of less acidity.

I would like
The Complete Book of Winemaking by The American Wine Society
or
The Way to Make Wine by Sheridan Warrick

Thank you!