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Making wine is all about patience, my friend! just dont worry so much and let the yeast do its thing! edit: I've learned from experience that fussing with it too much and taking too many readings and disturbing the wine can be detrimental to your fermentation. As long as you see CO2 bubbles...

I started a mead almost a year ago and its still quietly fermenting. just have patience and you will be rewarded!

what size is the batch? from what ive read and heard if its 5 gallons its best to bulk age it. Not sure of the truth to this but thats what Ive read. My general feeling is that its always better to bulk age anyway that way the whole batch ages uniformly. But i suppose it is up to you!

awesome thanks! Based on what I know about aging I figured this was the case, but I always like to double check!

I have a wine that I think I may have over oaked. It just tastes a bit too woody at this point in time. Will bulk aging reduce the harshness of the oak tannin or am I stuck? Thanks!

ok thanks! I'll try to take some more readings in the future and rack less and then see what happens!

As far as racking I usually give it about a week to two weeks in primary depending on the fruit and then rack to secondary. Then I will rack every 2-3 months after that again depending on the amount of lees I see. Temp is around 62-64 which I know is a bit on the cooler side but usually what...

So I've been making wine for about a year mostly in 1 gal batches so that I can get the hang of it. I have had great success so far with fruit wines and have not yet attempted grape. My question is this: I have had successful fermentations in all of my 1 gal batches, but the two 5 gal...