Have made about 10 various wine kits so far, primarily redcs, and decided I would finally try one of the Port Wine Kits (Brew King in this case). Ended...

For the only the second time I have had a batch of wine that was stabilized, (sorbate and SO2) that had renewed fermentation in the bottle. Both wines were...

Inherited one of those pH sticks, sensitive to +/- 0.05, from Whatmann but very much like the pHeps from Hanna. Unfortunately, the two point calibration failed...

This is a GREAT forum ... Today, at a four hour convening of an Italian lunch-bunch at a Chinese restaurant (where we bring our own handcrafted wines), I was...

I'm curious about what's more important about cool fermentation for whites - is it the temperature or is it the slower speed of the fermentation? I have 2...

Nick, 65 F should not be a problem but it would be a good idea to properly hydrate the yeast starter as per instructions and once you add it to the wine give...

I've made 3 wines this autumn. Blackberry, elderberry and sloe. The blackberry fermented OK but the other 2 stopped short, one at 1.020 and the other at...

My wine club, The Greater Kansas City Cellarmasters, puts on an amateur wine contest every November. We have several hundred entries and judge all types of...

I have a red wine that about a month ago developed a bad H2S problem, because I got too busy and left it on the gross lees far too long. I treated it with 1%...

I have 6 bottles of 1964 Dom Perignon for sale. 450.00 per bottle for all six.

Hi all, I am about to bottle my first batch of kit wine in about three weeks. I had someone tell me that it is a good idea to dip the corks in melted...

Hello, Excuse me if I am not precise on something that Haring ( NY artist ) said about Chianti: He said something like if there is paradise I hope it is...

Hello, I heard there is a Barrique wines paring with food guide made by a Swiss author can any one of you please tell me the exact name of the guide and the...

When reading the latest issue of Wine Maker magazine, I spotted an advertisement by a California supply company offering "liquid camden". Sounds too good to be...

I have 3 fruit wines making and I want to know the best way to make it flavorfull and sweet with a good kick. Is the best method to feed the yeast with a 1/2...

Anyone out there with an Enolmatic bottle filler really should try it out for degassing their wines. I used mine last night on one of the carboys of Riesling I...

Any feedback on the best filter for wine. I have seen three types that are of interest, the buon vino minijet and superjet...

Does anyone know the relationship between Hydrometer Accuracy and Barometric Pressure? That is, what is the inaccuracy of a Hydrometer with variations...

I have a batch of juice at 21 brix, pH 3.05 and TA 7.9 g/L. I'm guessing that these numbers are in (mostly) good ranges but am too inexperienced to have much...

I'm going to expand my vineyard. I'd like to do it with my own plants from the cuttings, but I am not sure when the best time to do it. I live in the Southern...

I just started my 1st batch of an "ice style" wine, a Wine Kitz Ulimate Gewurztraimner. Once I opened the kit, I found 2 smallish bags of concentrate plus the...

I am aquiring alot of used wine bottles and want to know if there is any easy way to remove labels from the bottles. I dont want to keep the labels just want...

Hello, I am planning a trip to Romania and Moldova, have any of you being there? Can you please tell me what are considered the best wines and...

I am not the brightest candle in the window so I could use some help please. Riesling 22.0 Brix ..75 TA 3.10 pH After pressing I had 11 US gal. I fermented...

I have a DJ with 2002 wine that was racked 4 months ago. I am thinking of bottling it now to free up some space and savor some of my fruits. It may be...