I started a batch of peach wine and the yeast has been working for about 24hrs...I'm now finding out that peach needs some extra "body" whether it be grapes or adding raisins...Is there any way I could add a little bit of "body" after the wine has already started to ferment?
Do yall use an airlock for the initial fermentation?? Or do you just cover it with cloth or something? IF I used a bucket would there need to be a lid on it or just cover with cheese cloth and secure?
I'm a newbie and just now started my wine making endeavors. A guy I work with told me to only use glass carboys for fermentation. I bought 7 one gallon glass carboys for cheap and plan on making small batches of different recipes. Will it be alright to do the initial fermentation in a one gallon...
I recently started my first batch of homemade wine using homegrown concord grapes. It is only in the second day of fermentation and it has turned into a pinkish color. Almost like a dark pepto bismol color...Is this normal?
