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I just bottled my rice wine a week ago, and as I opened the cabinet to inventory my wine making supplies, I still have a couple dozen packets of Angel leavening. I was at Tractor Supply last week buying wood pellets, and I saw they have a pretty good stock of feed. Now the wheels are turning. I...

Several years ago my wife tried making jam and apple butter. She did a fantastic job, but she doesn't eat jam or apple butter, and I forgot about it. A couple months ago I was cleaning out the panty and found a box of mason jars. A couple had corroded lids and spoiled, but most were still in...

Now that I have my clarity down, it's time to up my game and start controlling pH. I like keeping things simple and repeatable. How do you test and control pH in your wines?

I started a batch of banana wine on the evening of Nov 27th with 1 campden tablet per gallon in two buckets with 3 gallons each. I added pectic enzyme on the evening of the 28th and added the yeast (Lalvin EC-1118) on the morning of the 29th. I've been stirring the cap back down every evening...

Please critique my plan: Our youngest just celebrated her 20th birthday, and for her 21st birthday she asked if I'd make a wine for her. I know she prefers white to red, and she likes sparkling wine. After reading NTexBrewer's post about Glitter Sparkling Wine, I've decided that's my goal, but...

I have a batch of "Freezer Punch" wine that I bottled back in June. I'd had it in secondary for four months and I wasn't getting much sediment when racking, so I went ahead and bottled it. I hadn't advanced to using any clarifying agents at the time, and it's opaque. I was hoping that with time...

Now that I have a dozen or so wines under my belt, I need to work on my quality. I'm planning on purchasing a press this year, and I think that will do a lot to get the sediment out of my wines and make using the hydrometer easier. What can I do to improve the quality on the backend, when...

I have a five-gallon batch of peach wine that's been in secondary fermentation since April. I blended the peach, added water and sugar, simmered it on the stove, cooled it, and started primary fermentation. At the time I hadn't started using pectic enzyme, but since I've been using it in other...

I've had problems in the past getting my wines to clarify, so I recently bought some pectin. I don't have amylase yet, but plan on buying some in the near future. I'm wondering on best practices for using pectin and amylase. The recommendation I saw was to toss in one crushed campden tablet per...