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After 4 weeks, there should not be any sediment on the bottom, correct? Mine has been going for a week now and there is some yeast or sediment at the bottom. Thanks!

It was in the primary for about 10 days. I made a 5 gallon batch. I racked it from a primary fermenter into a 5 gallon carboy.

Ok great! I won't wake up to a nice reddish Splattered kitchen??! Lol

Can you elaborate? I'm new at wine making....

I racked my Welch's grape juice wine from the primary to secondary. About two hours later I check on it and has bubbled up into the airlock! What should I do?? How do I fix this??!

It isn't part of the recipe. What would be he benefit of adding it? Thanks!

I don't think anyone has answered this yet.... Does Apfelwein need to be stabilized like with wine kits?

Added some raisins tonight. Can I keep them in there for about 30 days?

What would brown sugar do to the taste? I started a batch with dextrose on Sunday and I can't wait!!! This wine making is addicting :)

Ok thanks! So I won't be making it carbonated. But does it need stabilized before bottling like other wines?

How do you make it carbonated?

If I plan to keep this bottled for awhile, should I add anything to stabilize? I doubt it will last very long in my house though....just in case :)

Can I add oak chips, raisins, etc to the carboy right after I rack it? If so, should I put the oak chips and raisins in a cloth bag? Thanks!

If I plan to keep this bottled for awhile, should I add anything to stabilize? I doubt it will last very long in my house though....just in case :)

When the directions say to stabilize, what all does the mean? What do I need to add?

Do I need to put an airlock on my primary? The SG is down to 1.05 and a good amount of foam/bubbles. Smells great!

When is the best time to add raisins, oak chips, etc to wine? Thanks!

Ooops.... 21, 874.5 + 2 = 21,876.5

Just started my first today! 2 gallons :) 21,871.5 + 2 = 21,873.5

Another question... Should I cover the carboys to keep light out?