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Haha, at least it sounds like I didn't ruin it. Fortunately there is no co2 so I guess that's good.

Thanks everyone for putting up with my questions which I am sure are basic to all of you. Very new at this and am hoping to make some good wine someday....haha

So you don't think anything is wrong other than me not waiting long enough? In your opinion what should I do now, put back in bulk and let sit for a minimum of 30 days? Should I re-filter after that before bottling? Thanks for your help everyone!!

I believe after reading other posts I bottled way to soon....ugh.....

Definitely see the benefits to not only bulk aging but waiting more time.... thanks!

Well I have made several batches of wine but noticed something in my very first batch which is bottled that I don't know what it is? When the batch stopped at .090 SG I added Campton tablets. Three days later I added bentonite. Four days later I added Potassium sorbate. Next few days after that...

Makes total sense!......thank you

Hello, I've been reading some on aging of wine but I have a question I'm hoping you can answer. What do you gain from bulk aging vs. bottling and letting it age in there? I'm sure there are benefits because most speak about bulk aging but I am unclear still what benefits it has over bottling.

Hello, My starting SG was 1.092 and it is 1.054 now. It was a combination of the Vinters Best wine base and Vinters Harvest puree. I also added sugar syrup at the beginning to get the SG up.

Thank you for the input and the welcome!

Hello, I am new to the site and to wine making. Just had a question for you all. I forgot to add my pectic enzyme at fermentation setup. It has been almost 4 days since I started the batch of Vinters Best cranberry. Am I okay to still add it or is it to late? Thanks everyone