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Great! So I have 2, 1 gallon batches started! Now, the yeast all sunk to the bottom. Is that okay? Will all the yeast at the bottom eventually dissolve?

Do I active the yeast before adding it?

Thanks :)

I'm using a 1 gallon carboy. How much head space should I leave?

I'm gonna give his a try in a 1 gallon carboy. Just want to make sure I have this right.... It's all done in one carboy? No racking from a primary to a secondary?

How long can I save a yeast slurry?

I'm interested in making this. But could someone explain what it tastes like? Can it be compared to anything?

Lol! I want to do a test run :). Would I just divide the recipe by 5?

Great! Can this be made in a 1 gallon recipe? And it's all done in a carboy.....correct?

Thanks!! I'm looking for a dry, crisp wine for summer :)

Is this a sweet wine or can it be made to be drier?

Maybe I missed it.... What should the SG be around when I rack to the carboy? Thanks :)

So I put the activated yeast on last night. Before I went to bed I checked on it and I could hear it bubbling. This morning there is a little foam on the top but I do t hear or see any action going on. Should I worry?

My starting SG is 1.100. Is that too high? Is so....what do I need to do to fix this? Thanks!

I'm going to give this a try tomorrow! If I wanted to add oak chips, when would be the best time to do that? Also, I see you don't use bentonite others do? Can you explain this to me? Thanks!

Great! Thanks again!

Lol ok... Thanks!!

Should I add anything to my wine in the carboy while bulk aging for 30-60 days?

Can I start it in a carboy?

Thanks! I want to move my carboys to he basement, which is at a temp under 60 degrees. I plan to age my wines in the carboy for about 30-60 days. Thoughts?