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I've seen jack Keller's recipe that calls for 2 bottles per gallon. I also have seen somewhere where 3 bottles is recommended. Has anyone used 3 per gallon? If so, any advise/extra notes on aging, tannins, ect ect. Thanks homies.

I've seen it mentioned here and there but other than the beer side of this page, haven't seen too much mentioned here in the wine department. As the title asks, what is the science of cold crashing? As in when do you it? How long does it take? What temperatures are good? Does it work well...

Today I made a 5 gallon batch of strawberry wine with 26 lbs of fruit and got the SG to about 13%. I added the chemicals plus 1tsp of tannin. I saw it in a generic recipe that I got from my LHBS. Problem is now the whole batch is brown! Will it return back to that beautiful red or did I just...

Good idea if they're not too damaged? or is that a negative? I'm assuming that normal corks would be too damaged. Thanks for the input :)

I know there is a TON of variables but what would you say is the average time it takes for wine to clear in the 1st rack?

Hi everyone. I know most strawberry wines call for 3 to 3.5 lbs of fruit per gallon. Anyone ever try a batch with more? Say 5 lbs-ish then add sugar to reach 13%-14% potential alcohol? If so, any difference in taste and sweetness?