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Thanks, Keith, that sounds good.

Thanks, John. I don't mind waiting so I'll probably do something along these lines.

HI there, I have some strawberry wine that is totally dry, totally clear and tastes pretty good. I'd like to make some new fresh strawberry juice, sweeten it, and use it with sorbate to backsweeten a little. Problem is I don't want it to get cloudy and stay cloudy. I should've saved some...

Thanks! I guess I have to start testing one way or another!

Cool idea...I should check if my local university would do this. Here in Minneapolis, USA, they have a cold climate grape program.

Thanks, ceeaton. I think the problem was mostly when I degassed and racked it a few months ago. It tasted good, and I added 1 campden per gallon since I'd been degassing. I'll bet if I had been testing, I would have noticed sulfite was already sufficient. It has a noticeable sulfite taste and...

Hi there folks, I over sulfited my black currant wine. An experienced winemaker tasted it, and it gave him the sniffles. I racked and splashed it, and this helped at least slightly. My question is...should I wait a few weeks and rack/splash again? Can I just keep doing this every few weeks...

Mike and Jim, this is great info. I guess a filter won't remove pectic haze? Looking forward to this juice anyway!

Thanks so much! Here in Minnesota, I should be able to find a cool room! :)

Frozen Chilean juice is on its way. It contains yeast already. Any advice on good techniques for this wine? Thanks!

Thanks JohnT and cmason...I'll probably wait until it's closer to the end. Maybe if you oak it faster, it'll clear faster, but I'll probably have it in the carboy for awhile anyway.

Thanks, sounds good!

I have 5 gal of cab franc that has been in malolactic fermentation for about 2 weeks. An experienced winemaker said this would be a good time to oak it. However, if I think there's enough oak flavor before the malo is done, I will have to rack it to get it off the oak. If I rack it while...

Thanks for the advice. I'll try to freeze some leftover like you said because it's a big dose and a little pricey.

Hi there, I have 5 gal each of merlot and cab franc which are both below 1.00, and at 72 degrees. I don't have acid or sulfite testers. How does my plan for MLF sound? I might use MBR 31 which sounds like it gives nice berry flavor, but it's for 66 gal. 1. A 2.5 gram packet for 66 gal...

Rescued from Bermuda Triangle Thank you for your answer! You are right. They are all totally dry, 990 to 996. I wish all problems could just go away like that. Really appreciate the post.

Hi folks, I think I have stuck fermentations in two buckets of Chilean juice, a merlot and a cab franc. I measured with a refractometer and the room temp has been around 72 degrees. It tastes good, but SG is not moving. Any ideas how I could restart? The data is pasted below. These are my...

I made a wine kit called "Coastal White." It's been bottled since April 2013. It tastes OK, but I found that I like it a lot if I sweeten it with a little Reisling juice I have frozen. I think I'm going to open all the bottles and add the Reisling. Eventually I will have to clarify it. Any...

My second batch of wine, VR Black Currant, is in its 3 gallon secondary, beginning to slow. When I transferred it, I had about 700 ml of extra which I saved for topping off after racking later on. The extra stuff has not completed fermentation yet, and I am keeping it in the fridge. Should I...

Cool, thanks Abe and Seth. Bottling my first wine, Welch's and frozen Berry blend juice this weekend. What a hoot, Welch's on french oak.