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I saw a thread similar to this the other day but it didn't quite have the answer. I made a strawberry wine about a month and am going to be putting it into tertiary. There is a lot of lees in the bottom and am going to be about half a gallon shy of a full carboy. I'm not worried about losing...

I recently came across a a bottle of 100 campden tablets and 2 oz. of pectic enzyme. Now they are pretty old and are from a wine shop that went out of business and I got a hold of these and some other things they have a price of 1.99 and 1.85 which compared to the price I pay is pretty darn...

The recipe that i got off of the guy I get my equipment off of says to leave the dandelions and other things sit in a primary for ten days. Today is day nine and there seems to be a white film forming on the top of it and when stirred it clumps together. My first time making dandelion wine...

Hi I was wondering what to do here. I rent a house and the basement is all musty and moldy. I know that I have read where the mold taste and smell can get through the corks and into the bottles. I am wanting to keep a few bottles out of each batch for a year or two and see how they turn out...

Do all wines need to be degassed? I just got a kit that said to degass it and was wondering if I should do this for all my fruit wines as well. I haven't before, but I'm kind of new at this.

This is my first batch of EdWort's Apfelwein and I'm kind of impatient. I really wanna try this stuff and was wondering if I cold crash it in the fridge for about a week if it will still be able to carbonated or if this going to knock too much of the yeast out. Please let me know if anyone has...