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Jack Kelly has a good article about acid and wine. You'll learn more then what you wanted but its all good stuff. http://winemaking.jackkeller.net/acid.asp

My understanding of bulk aging Vers bottle aging is that you end up with a similar product over all because it aged the same way. Bottle aging separates the wine so it ages just a little different then the bottle next to it.it could be it came in contact with light or it was higher on a shelve...

It always works best for me if I degas the wine first. I can have it clear and ready to bottle in 3 days if I degas it real well before added it. I figured this out while working on some skeeter pee that I couldn't . Now I do it with everything and it works great.

I think it normally got in 3 months. Mine ages maybe 2 months. It's pretty quick and taste good.

I use an average of 8 pounds per gallon when I make my apple wine. Comes out wonderful.

I originally got started after readying the book the job of home winemaking the author was Terry something. It was a quick read and got you started off making something pretty quickly. It gave me a good base to build on as I did more research.

I actually started this a few weeks ago using the same yeast. It smells amazing and I can't wait to actually get to drink some. I make 3 gallons and I though about breaking it out into 3 gallon jugs and oaking one of them and doing something else to one and then Comparing the 3 to see which I...

Seems like it would start the clearing process all over again. I've never done it but that was my first though.

When I back sweeten my apple wine I always boil down some apple juice to give it more of an apple taste and then add some sugar to the boiled down apple juice so it's more concentrated. It ends up tasting amazing an I normally give a few bottles away to client at work. I have about 30 or so...

I made some apple wine a few months ago and at bottling it was pretty hot and hardly drinkable. I opened a bottle this past weekend and it's drastically better then it was at bottling. I'm going to have a hard time letting it age for another few months.

The one on the left is a lemongrass mint mead that I started last weekend. Originally it was heavy on the lemon flavor with a hint of honey and ended with a mintish after taste. And the other is JOAM that is a little over a month old.