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Ok, I will just let father time do his job. Thanks, this has been very helpfull.

Thanks, I will make sure to let it bulk age longer. Is there a way to filter without buying some form of filtering device.

I cleared a batch of wine with bentonite and stabalized it with campden tablets. After it cleared, I bottle the wine and put it away. I looked at one of the bottles and saw that there were yeast that had settled to the bottom. What can I do to prevent this from happening the next time?

I added water to the must to thin it out so to speak. Then pitched more yeast and airlocked it. It started to ferment the next day. I then pored that back in with the rest of the must. Hopefully it will keep fermenting. How do i know when to add acid blend. I dont want to add if i dont need it...

Would too much acid blend harm the yeast. The recipe i used call for 5 tsp. Its only a gallon batch. Could this be the problem?

Hello, Im new to making wine and started a batch of plum. I added everything but forgot the pectic enzyme so I added it when I pitched my yeast. When I checked the next day to see if fermentation had started, it wasnt doing anything. Did I kill my yeast by putting the pectic enzyme and the yeast...

No, I'm not a member of that site but I will go and post my question there as well. Thanks

Im new to making wine and started a batch of plum. I added everything but forgot the pectic enzyme so I added it when I pitched my yeast. When I checked the next day to see if fermentation had started, it wasnt doing anything. Did I kill my yeast by putting the pectic enzyme and the yeast in at...

I want to know if I add pectin enzyme and yeast at the same time will it kill my yeast?

Hello Im Arthur. m new to wine making.