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Pod evening everyone! I know I have seen the answer on here before but I am havering a difficult time finding it again! I have a gallon of coconut wine I would like to bottle but it is not clearing, it has been setting for several months without any fermentation going on and has been racked...

Know it is the new big thing, and I must admit I have had a lot of requests from friends to try making one, does anyone have any experience with this? If so I could really use some advice!

I am curious what some of your opinions are about storing non grape wines. Should they be consumed once they are ready or would they keep indefinitely stored correctly?

So I have racked my pecan and my walnut for the second time stabilized and back sweetened! Left them to mull for a week and tested them out last night. The walnut is fairly bland, it seems to have a smoothness to it... Although quite the burn shortly after! But it is missing something, as with...

I am making a pecan wine and despite all the warnings that it would be too oily I did not have much of a problem it smells good and tastes fine ( a little harsh but it has only been transferred to the secondary) it has stopped bubbling now, and I am still waiting for some of the yeast to drop...

I am getting my wine into the secondary and have some 6 gallon jugs and 5 gallons of wine is it ok to just fill it with the what I have an airlock or should I top it off with just water, or a water sugar blend... Any suggestions would be awesome!

So I started making wine with a pear wine recipe and have two bottles waiting they are still having a little issue clearing... It though maybe it was just because it was a fruit wine so I tried my hand at a nut wine and am still having the same issue after 10 days in the primary I siphoned it...