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So I made some cider about a week ago or perhaps it is an apple wine now? Regardless it tastes faintly of olives no apple taste whatsoever. Should this taste mellow in time? I hear this is due to aldehydes in the cider, is this dangerous? Any help or advice would be appreciated.

Anyone know what gives you headaches from homemade wine. I only used commercial juice and yeast nothing else, no Campden or anything like that. Everytime I drink it, the next morning my head is killing me but if I drink a wine from a winery one that contains sulfites even, I feel perfectly fine...

I started 4 batches 5 days ago, took readings before and after and now they're all at about 6-7% abv so I guess they're done. Threw them all in the fridge to cold crash (3 qt containers). Is this a normal amount of time for fermentation to complete? I feel I've see everyone else talking about 3...

I have about 10 packets of champagne yeast, was wondering if I needed to store them in the fridge or if they're ok in the cupboard. They are all unopened and the house is around 75-80 degrees.

I have some ciders fermenting in their original apple juice containers (3 qt container) I was wondering if I could cold crash them and then pour it off into a few 2 liter soda bottle for storage. I figured this would hold the pressure for carbonation. Are there any problems in doing this?

Hi everyone, I'm brand new to the site and brand new to winemaking. I started a simple batch last night using store bought apple juice and grape juice. I read several forums stating that you need to add sugar to boost the alcohol content in your wine, which after taking hydrometer readings I can...