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Hello I am making red wine using concentrate. I like to bottle relative early, I therefore ask if I should use a two pack fining agent or if kieselsol is enough. What do you think?

I am in trouble....Please help! !!! I have an issue with my apple wine. I wrote about it before - but have news: I added pectin enzymes before fermenting. After fermenting I have used finings (kieselsol and gelatin) The apple wine STILL is cloudy. I then took 3 bottles of wine. 1...

I have an apple wine There is a slight burnt after taste. How can that be?

I found this filter: http://www.directindustry.com/prod/pentair-x-flow/product-71363-1122700.html I am in shock - it sais its 0.2 micron. MUCH smaller than that 0.5 micron USUALLY recommended for filtering out yeast and bacteria.... what are your thoughts on this???

Has any used Pentek filter to filter wine? Any good? I am thinking about pentek filter or getting a pump with plate filters. What do you think?

hello I read this http://winemakersacademy.com/great-riesling-yeast-experiment-part-ii/ it sais that there are difference in aroma and taste depending on what yeast you use. Other places I read that there are no notable difference. What is your opinion

At what point do I add sorbate and campden? right before fining agents or right after clearing when ready to bottle?

What is pectic haze really. If I take apple juice and add Water there is no haze. What happens to The must?

I added fining agents to my wine but after 4 days I dont see much changes. I didnt really remove the CO2 first. Will that be a problem?

Hello I have some bentonite which I put in the must pre-fermentation, as I read it helps fermentation and helps taking away proteins. Post ferment it is still not clear (should it be?) but I have kieselsol and gelatine. Now that I have already used bentonite, I am afraid to use too much...

I measured the acid (TA ) in my must (apple) it was 2.2. Does that really mean I should add 3.3 g of tartaric acid PER LITER ? Or how does it go?

There is The Formula Formula (OG - FG) X 131 = ABV The yeast I have bought is said to ferment to .994. Am I to insert .994 as FG ?? How can it be under 1.000 which is level for pure water??? I like to end up with 12%

Question about use of washed yeast. When pitching your dry yeast pack into must, it will multiply by using up vitamins, minerals and proteins. But if you use washed yeast you must likely pitch in much more yeast than with a yeast pack. I assume in this case it would not multiply as much. If...

When rehydrating a yeast in lukewarm water before pitching it in - do you add the nutrient to this water? Or do you add it to the must? whats your procedure?

I purchased citric acid. But now I read that citric acid might degrade apple wine? Whats your opinion

Does it really matter if you Just add sugar or need to dissolve it first I hot water?? Any benefit adding The sugar after a few days after letting The yeast multiply i primary or are there no difference?

Have any tried using Nottingham yeast for apple wine or cider? Whats your opinion of using nottingham yeast for this purpose? :tank:

I think I have FINALLY found a significant issue regarding the issue of difference between hydrometer and refractometer readings. :ban: If you have tried both you might see they give you different readings when measuring SG/Brix in must. I have read up on in alot as I like to be accurate, but...

My ATC refractometer shows 10.8 but my hydrometer shows 1.046 Why this discrepancy? which one to trust?

Adding tannin helps the taste and should be added before fermenting. BUT... Fining agents can take out tannin and so will cold crashing. And if you DONT cold crash haze can occure when the bottle is in the refridgerator. So, why and when do you add tannin. Some add after fermenting but...