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Here's my question: I am almost finished with my second fermentation and then I plan on racking it at least three times because of the difficulty in getting all the sediment out and of course I will be using an airlock while I'm racking, if I am correct on this? I plan on doing this because I...

Thank you for the help I do have it in a stainless steel bucket. However, perhaps it could have been somewhat bigger. Ok, I will take your advice and thanks again.

I am on my second attempt at making pineapple wine using fresh pineapple. My first attempt several weeks ago came out quite well especially for somebody that really didy know what the hell they were doing! This time I'm making about a gallon and going strictly by the recipe. I started late...

Thanks for your amazing reply and I'm glad it's wordy you gave me really good step and step instructions which helped me tremendously. I know what this so I know I have to have patience. Oddly enough my first attempt at making pineapple wine came out pretty good but I made a very small batch I...

Thank you. Is the importance of headspace just as important during the 1st and 2nd fermentation Prior to racking?

I will be starting my second attempt to make wine either peach wine or pineapple wine but I just have a few questions because I'm a real Newbe. I plan on racking my wine three or four times because the sediment can be a real pain in the butt as it can take a long time for it to settle down to...

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I noticed my purse the temp to take peach wine it was taking a long long time to clear and I'm also worried about racking which can introduce oxygen. My first attempt at making wine was with fresh pineapple and it came out very very good there's just a distant taste of pineapple and it wasn't...

Thanks. There is a long learning curve making wine but I will be patient. I may have found a hobby I enjoy. I think on my secondary fermentation I'm going to give it a couple of weeks filter it again let it sit for a month siphon it off leave a few inches at the bottom and hopefully all the...

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I made some peach wine and I did have a problem with too much fermentation but I finally got that to stop. I bottled after racking three bottles. I opened up to the bottles and it tasted pretty good but the third bottle strong acetone smell of course I ditched it down the drain. I understand...

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Thanks for all your advice. By the way, when I made the pineapple and the peach wine, I used regular bread yeast..it worked quite well. The pineapple wine had a strong kick and way over the 10 to %11 that supposedly is the highest you can get with bread yeast. I will get the proper yeast next time.

Yes I believe you're right on that it's not easy to stop fermentation. I have to find myself a brewer supply store to get those chemicals I need to add and then try to figure out how much to add...thanks

Thanks for your help and info I'm just going to let it sit for now. I'm not going to do any more backsweetening. When I made the pineapple wine it came out just fine I think perhaps peaches may be a little bit more difficult to work with my next attempt is going to be plum wine I'll get it right...

Thanks for your information I appreciate it I had a feeling that may have been the problem lol! I think the next time I'm just going to have maybe a little extra sugar when I start the fermentation process with the fruit and not any more sugar added later on make things simpler!

I just started learning to make wine. My first attempt was was a small batch of pineapple wine made from fresh pineapple and I have to admit it turned out very good. However, my experience with making peach wine maybe not so good. here's what happened; I let it ferment for about 4 days strained...