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Thanks everyone for the answers. this had surely helped me. I am going to bottle the raspberry wine and others as they clear up.

Hi, I am new to winemaking and in the process of making few kinds by following recipes I found in book. The raspberry wine I made is quite clear ( after a couple of rackings and a month in the secondary carboy).. the same is happening to the Thompson grape I made 3 weeks back. My question is...

Is there any way to measure ABV in the wine I made. I did not measure SG at the start. :slp

Hi , I made pear wine from a kit I purchased. when ready to be bottled, the wine was flat and flabby tasting(did not feel like wine) - no sharpness at all. not knowing better I bottled the wine (24 bottles). I now realize(I think) that it is due to the acid level. How can I fix it? I want to...

thanks. I want to sweeten the wine a bit. I have ordered potassium sorbate and am waiting for it to arrive.

I am a wine newbie as well. It is better to use a primary fermenter ( a plastic bucket or glass jar with a wide opening ), that way you can stir it every day for 3-4 days and then another 3-4 days later you can siphon off the must to a carboy. hope this helps with your 2nd 2 Gallon

Thanks. I tasted the wine and its pretty dry. What is the effect if I add sugar? also should I add a campden tablet and stabilizer to preserve it?

Hi, I am new to wine making. About 3.5 weeks back I made raspberry wine )( 1gal) from a recipe. after transferring it to the secondary fermenter and raking it 2 weeks later, the wine is clear ( no sediment ). the carboy has more than 2 inch airspace ... hence my concern.. 1) should I bottle the...