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After letting a 5 gallon carboy of sauvignon:( age for a year, it tasted almost right. I back sweetened to the proper level and added metabisulfate to prevent fermentation. I then bottled it. I tried a bottle after a month and it tasted really good! I decided to let it age in the cellar for...

I've made several batches of wine, almost all (one turned into vinegar...)were really good. Now though I have a dilemma. I have 2 carboy's of white wine. Muscato and Pinot Grigio, that came from a local wine juice seller close to me.(http://www.walkersfruitbasket.com/) Normally I do their...

Hello I have several different carboys of wine in various stages, but I have 2 I'd like advice with. First one is a California Muscato from a kit that has cleared up nicely and is ready for bottling. Looks real nice. It tastes quite good already although I think I'll let it age till fall...

I'll make this short but this batch had been giving me problems from the git go. 6 gallon cider to wine is the goal. The cider I purchased said no preservatives but I don't believe it. I have had so much trouble getting it to ferment. Started out wit EC-1118, and a hydrometer reading of...

last year I made a batch of French Concord red wine and the flavor was really good, so I'm trying it again. The problem was that as the bottles are chilled, crystals form on the bottom of the bottles. I suspect its Tartaric acid. Question(s) is there a way to eliminate them is the year old...

Hoping someone can help. Using this recipe for Apple Wine https://www.homebrewtalk.com/f79/apple-403770/ Problem is I can get the fermentation to get going. OG is 1.090 at present. Used EC-118 yeast. Getting on a week and a half since adding yeast and i get nothing in the airlock...