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Yakima 728
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    Unpleasant Smell -- HELP!

    I'm hardly the most experienced winemaker around, but I have had many successful and delicious batches of wine (mostly reds) and mead in the past 4 years. However, lately I've had a problem cropping up in almost every batch. The wine is raw but delicious with an appetizing nose when I...
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    Bochet Braggot Cyser What?

    I'm planning on trying my own version of a bochet this weekend (3 gallons). Here's my recipe and plan: Ingredients: 10 pounds of honey (cheap: Walmart or Sams Club) 2 gallons apple juice 1.5 pounds of light golden DME 1 oz chinook hops (leaf) 1.5 oz cascade hops (pellet) Premier cuvee...
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    Cider Ruined??

    I made my first batch of hard cider, following Jessica Shabatura's directions exactly: http://http://makinghardcider.com/index.htm" . I used some delicious cider from a local orchard, and made a slightly sweetened (backsweetened with Xylitol) carbed cider. I didn't try to clear it with...
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    So Much Sediment!

    My plum wine, which I transferred to the secondary fermenter a little less than a month ago, still has a large quantity of sediment (plum flesh, et al) at the bottom (see picture). It doesn't seem to be settling any too quickly. If I rack it after 30 days (as recommended), I will lose A...
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    Stabilizing after malolactic

    I have a batch of Cabernet Sauvignon (grape juice from Chile) working. It's clearing nicely. About one month after transferring to the secondary, I racked it again and started malolactic fermentation about 2 months ago. It's nicely clear (and a gorgeous purple color). I want to rack it...
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    Fruit in the Secondary

    I have a batch of plum (actually pluot) working, and yesterday I transferred it to the secondary. I had put the chopped plums in a cheesecloth bag, but when I pulled it out, I saw that some a fair amount of small pieces of the flesh had escaped the bag and were floating about. I sterilized...
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    Pluot Wine Started

    I'm a pretty raw beginner -- I made a Stag's Head Merlot from a kit last year; and right now I have a Chilean Cab working from grape juice imported from Chile. Anyway, I'm now trying my hand at my first fruit wine. I prefer dry red wines typically, so I decided to make a dry plum wine. I...
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