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Newbie here.....started wine-making last fall. I started Martina's After Eight Chocolate Mint wine last October. I didn't add the acid blend until I transferred to a carboy (like I had read about). I bottled it yesterday. It had been 5 months so I was sure it was done....hadn't...

In looking at Jack Keller's Lavender Wine recipe, I see he says the flowers can be frozen but doesn't say anything about whether they can be dried. Does anyone know if it's OK to use dried lavender buds/flowers? Are there any flowers or herbs that couldn't be used dried?

Does it matter how much water is added to the must? :confused: Can I add just a little water to get more of the fruit's flavor?

When I take a sg reading before putting into a secondary, I drink the sample. I really, really like it at that point.....little alcohol, fruit flavor, sweet, and a little bubbly. Is it possible to stop it at this point with potassium sorbate or something? Or isn't there enough alcohol to...

Everything I can find about making soda pop involves using flavoring. I would love to be able to make soda pop with my fresh fruit. Does anyone know if it can be done? If so, where can I find instructions on making this?

First, can someone explain the reason we are suppose to top up 1 inch from the top? What happens if there is a 3 inch space? I have my 2nd batch about ready to go into a carboy. I have only been able to get a 1 gallon carboy (now in use) and 5 gallon carboys. This batch will probably fill...

I'm a beginner....only my 2nd batch ever. I just bought StarSan....it only gives directions for 5 gallons. I didn't know how much to use for a 1 liter spray bottle. I know I got too much but was in a hurry so I sprayed the bucket heavily and after a few minutes, I wiped with white napkins...

My 5 gallon bucket is filled to within 3 inches from the top. My big stainless steel spoon isn't long enough to reach the bottom. I've read it's important to stir up the bottom. What can I use to stir with? Can I use a piece of wood? If so, what kind? How do you sterilize/sanitize wood?

Last night, I put the smashed wild plums (including the pits) into the primary vessel, poured boiling water on them and stirred in crushed Campden tablets dissolved in a little water. This morning when I uncovered the primary, I noticed a small spot of white bubbles on top. Is this OK...

I have wild plums I'm trying to make into wine. They are small (1-inch diameter and smaller). The instructions say to cut the plums open and remove the pits. With these plums, there is a lot of meat that sticks to the pit and I'd lose a lot of good stuff. So I just squeezed them to...

I can't believe this....yesterday I had to pour into the secondary vessel. When I put the bung on it, I could push it through. I tried the next largest size the guy sent me and it was too big. I called this guy and it turns out he doesn't have all the different sizes...I wish he'd told me...

I placed an online order with homebrewit.com on Sunday. Today I called to add something to my order and got an answering machine....I left a message but never received a call back. Tonight, I sent an email and it was returned as 'delivery failure'. I checked the forums and saw that people...

This is only my 2nd batch of wine so I'm still full of questions (which never come up until I'm in the middle of making it!). :confused: I am about to start apple wine. This is all the directions say in preparing the apples: "Quarter the apples and run them through a mincer." Does that...

I don't have a local place to buy wine-making supplies but have been getting some through the mail from a place about 100 miles away. When I asked for a powdered sanitizer, he sent me LD Carlson "Easy Clean" 'No Rinse Cleaner'. The bottle doesn't say what it is and it doesn't say anything...

This is my first batch of wine ever....sour cherry. So now I'm to the point I should probably transfer to secondary vessel. So I took a hydrometer reading and it's floating at 40 (is this 1.040?). I see wine should be 1.010 - 1.020 before transferring. What am I suppose to do to...

How do the rest of you prepare your yeast? From what I've read, some people make it an all day affair by putting it in a cup of water and adding juice or must every 4 hours. Some say to add sugar and let it sit for a while. (how much sugar and water? How long is a while?) Others say to...

From what I read, it appears some people strain the pulp off the must before adding yeast and some people strain it just before putting it in the secondary vessel. Does it matter which way it is done?

Newbie here! :confused: Can Yeast Nutrient be added 2-3 days after the yeast is added? (I don't have any yet)

I am totally new to wine-making....I haven't even seen anyone make it. I'm having a hard time taking in so much information so please forgive me if my questions are dumb. Last night, I mixed up a sour cherry recipe and put it in my primary. After it has sat for 24 hrs, I am to add the...

After putting everything in the primary, these directions say: "Cover the pressed fruit and let it stand COVERED for 24 hours before adding the yeast." Do I leave this at room temp or refrigerate it? "... then add yeast and nutrient, cover, and set in a warm place for four days, stirring...