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I started it in early June. Last month I added some bentonite because it had a slight haze. Now it's crystal clear. The SG was .992 today before I sweetened it. Right now it's sitting in a carboy. Hopefully it will be OK. I am going to wait at least a month and see what happens. :p

Well, I ended up having to dump all of this wine down the sink. It was not drinkable. It's such a shame because the wine, aside from being dry, tasted great before sweetening with sugar. My guess is that I did indeed have some fermentation going in in the bottle. Currently, I have some...

Thanks for the help - it's gives me a few things to try next time. Oh, and one last question, will decanting help out my situation or should I just hold my nose when I drink it? :o

I added 1/2 cup of sugar to sweeten it (1 gallon batch) and then I added 1/2 tsp of pot sorbate. I was out of corks so I let it set in a carboy for a month before I bottled it. When I bottled it I didn't notice any sulfur odor. The wine also has a slight pearl to it..... I have used the...

So tonight my wife opens up my recently bottled apple wine which tasted great when I bottled it. With my first sip I got I could smell sulfur right away. The wine tastes fine, but the sulfur smell really hits you when you drink it. Should I just decant the wine an hour and then drink it or is...

I did add some cinnamon sticks during fermentation, but I can't taste any hint of it at all. I guess I didn't add enough. Maybe I'll throw a bottle in the crock pot and then add some spices until I like it. Sort of like a mulled wine. :)

I have got some apple wine that I need to bottle and I am wanting to spice a couple of bottles of it for Thanksgiving/Christmas. Has anyone ever added any spices directly into the bottle before corking? I was thinking along the lines of adding a stick or two of cinnamon, some nutmeg, all...

I was thinking about making a filter system and I was wondering if anyone sees a problem with my design. I am thinking about using a whole house filter and a small food grade pump to circulate the wine throught the filter. All of the DIY systems I have seen filter the wine once into another...

Thinking back I think I may have racked this wine too early. I had a couple other gallons of wine going that needed racked and I decided to go ahead and rack this one since I had eveything out. It was still slightly bubbling when I racked it. I guess whatever yeast is left over is now having...

The bubbles are pretty large when they rise to the top of the carboy and there are not a lot of them. They do not look like the normal fermentation bubbles. I am pretty new at this so I cannot tell what's going on for sure. The good thing is that the wine tastes good so far and it looks like...

I haven't added any potassium metabisulfite yet. Wasn't sure if I could do that at this point. If it is malic acid fermentation what does that do to my wine? So far it tastes fine - just a little carbonated.

I started some apple/cherry wine (from concentrate) back in August and every time I have racked the wine it has been very carbonated. I have degassed a couple of times during racking, but I am still getting some bubbles along with a very small amount of fine lees (a dusting). Is this normal...

Today I bottled up some apple wine after stabilizing with some wine conditioner/sweetner as well as adding a little apple juice to increase the flavor a little bit. I had a little left over which I put into a sealed mason jar (for drinking later)!. A little later (3 hours) I noticed that the...

I was assuming it was just lees, but like I said the wine looks very clear at bottling. Maybe I am just bottling it too soon. I guess I am a little impatient - I just want to try out my wine. :) Will, the lees hurt my wine that's bottled so far?

I have noticed that after I bottle my wine after a few months I have a very slight film that forms on the bottom of my bottles. Is this normal and if not deos it hurt the wine in anyway?

I use the oven to get the bottles to dry quickly so that I can store them between botteling. I still wet sanitize them and rinse them before filling them with wine. I just didn't want to have a bunch of bottles/carboys sitting around the house drying out for a few days.

Anyone ever use the oven for drying out sanitized cleaned wine bottles? I have been doing this as a short cut to drying out the bottles. I just set the tempature around 250 and then let the bottles sit in there for 10 or 15 minutes. Then I turn off the oven and let the bottles cool off inside...

Just curious if anyone has ever added craisins to their wine to add body? I just started a new batch and I added some raisins which made me wonder about adding some craisins which come in a variety of fruits.