What I do is press the wine of the skins and let it sit in my 23 liter secondary fermenter for 3 days then rack it into a clean 23 liter container with...

I am an all-grain brewers who has just begun to make wine. I am using a kit, and the final step before bottling is to add the finings and let it clarify. With...

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I have a stubborn carrot wine, which ended up far too sweet (I'm new to this winemaking lark!), so I got hold of some Contessa restart yeast, and threw it in...

Has anyone done an experiment in which a liter solution of water is used as a base and added enough tartaric and lactic acid (in the proportions that one would...

We have some late-harvest Merlot grapes fermenting now that will be made into port. We want to make a few bottles (lets say 1 gallon) into a cherry chocolate...

A friend's Syrah grapes have a very high pH of 3.9, but he doesn't want to add acid because he is happy with the TA of .68. What is his best course of...

At what stage in the winemaking process is the right time to blend? I've read inconsistent info. Intuitively, I think blending before clarification makes...

I am looking for suggestions on what type of yeast to use with this peach fruit base. Also, do these canned fruits produce good wines? Thanks

I've no interest in this property, I'm doing this as a favor to a friend of the owner. 66 acres, 10 acres of vinyards 10 years old (unsure of varieties). ...

I have a bone dry Gewurtzraminer that I'd like to sweeten some. Going to do the wine conditioner trick. I know add to taste but is there a rule of thumb how...

We fermented some Merlot last year. It was fermented to "0" sg and it had a good flavour. Some ws bottled, the rest left in a demi. Yhis year it is extremly...

Howdy Fellow Oenophiles........ A few weeks ago, there was a post about sweet potato wine. It referenced famous Jack Keller's link to the recipe...

The only disadvantage to having a wine cellar is that bottles can get put away for so long that you forget where you got the wine. A couple of weeks ago, I...

I was just given a 10 gal barrel used for 2 vintages by a commercial winery. I have a 6 gal batch from fresh grapes in glass carboy right now, ready for a...

i want to make a wine out of some excess fruit i have on my property, i brew beer regularly so i assume i have the materials i need to make some wine...but i...

Hello all, I certainly got my share of grapes this year from a variety of sources. I have about 1500lbs. or so, but I just can't help but see how my wine...

My merlot is in secondary fermentation. What is the procedure for measuring TA now that there is alcohol and SO2 present? I have the general idea of boiling...

I've pretty much followed Stanley Anderson's recipe for Blueberry Burgundy. Starting SG: 1.108 (a tad higher than his recommendation) Finishing SG...

I have come upon a way to remove the tanins from unripe wild persimmon. I would like to try making a wine from them in the hopes that the unripe fruit will...

Does anyone have plans for a home made wine filter that wont cost alot to build?

What happens when bentonite is added to a red wine, in respect to colour loss? Does it convert a deep red into a blush, or is the change relatively small?

I'm declaring it a success. After installing it a couple of weeks ago, I began looking closely every morning for freshly munched, naked berry stems. I never...

Hello, I just started a Welch's Grape Juice Concentrate wine according to Jack Keller's recipe today. http://winemaking.jackkeller.net/reques65.asp. ...

Has anyone ever tried sur lie ageing in a carboy with continuous stirring using a magnetic stirrer??