I found this quart of juice at Trader Joes. It tastes like a very dry red wine, as it is, unfermented. But I do not like very dry wines, so I willnot try to...

Hi All, My wife and I just started making wine last June. First was a Riesling from aWine Expert kit and we are drinking it know, I think it really came...

What exactly does this do it a wine? I saw one post that said a "Yeasty flavor". I didn't think you wanted that?

This is how I made a batch, I hear better vodka makes a difference but can't seem to believe that given the amount of sugar and lemon overtones... Limoncello...

I would like to age a Sauv Blanc I am planning on making in steel like the New Zealand Nobilo Icon. I just have a few quetions about it: 1. What does aging...

Thought I'd share a recent project with the group. I'd tired of waiting for the spring loaded pistol type bottle filler to be back in stock by a major supply...

Can someone suggest the best corker to use with synthetic corks? From what I read here, people seem to have more trouble with them than real...

Hi Everyone - As a newbie at winemaking I really appreciate all the info in this group - I'm on my first shiraz batch and plan on doing as instructed without...

I've had a persistent problem with my wines over the last several years, and I suspect the solution is relatively simple. I've noticed that many of my batches...

Hi, I'm making a Wine Expert Rioja kit and I have a question. According to the directions, Step 3 calls for stabilising the wine by adding metabisulhite,...

Evening- I just racked off 500ml of pure yeast from the bottom of my 15 gallon demi. I've let it settle out in the fridge and I'm tempted, since I like the...

OK, true confession time. I made my first wine (from a kit) about 8 months ago. For the last ~6 months it's been bulk aging in a soda keg. At the time I...

I have an Italian floor corker that when compressing a cork one of the irises opens up a 1/16" or so which leaves a crease in synthetic corks and everyone will...

Hi there....looking in my freezer, i've got blueberries, raspberries, and strawberries. Even some rhubarb. Has anyone ever made a really crazy concoction...

I don't ask many questions on this newsgroup but I ALWAYS read the postings EVERYDAY and greatly appreciate the efforts of those who respond with their...

Just wondering how long I have to wait for my dandelion wine to start tasting good. I've read that it takes time, but every time we taste it, I get closer to...

Folks, Just thought I'd share an old family recipe for step-by-step winemaking (with pictures). My dad was an Italian immigrant from Calabria and I have fond...

i am about to add some chalk to a mead which has way 2 much acid. my question is what should i use to clear the cloudiness it will cause? i assume that the...

i made 5 gallons of tomato wine back in the summer,july. said id update you on it.at the 3 month mark it was prett nasty with a strong tomato aftertaste. the...

Does anyone know or know of the conversion rate for fresh to dried fruit? Like, how many pounds of grapes go into a pound of raisins? I am looking...

What does it taste like? I have some Pinot Grigio I bottled on 11/20. Tried some tonight and it doesn't taste right. Kind of a musty taste as my wife says.

In the coming month I plan on trying Jack's recipes for Barley and Wheat wines(Actually, to be technical, believe both recipes are somoeone else's, but getting...

HI, IWe just started our first batch of wine, a Vintner reserve Merlot kit, last night. When we put the lid on the primary fermetner I put the airlock in. ...

Do the synthetic corks that are now being used by many wine manufacturers seal bottles better the same or worse than real corks. I would think there is less...

I am a home brewer (all grain beer) and I am venturing into wine making. I doubt I'll go beyond extract kits, but I want to give it a try. What is...