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I'd give Sparkolloid a shot.

Similar situation. I have 6- 30 gallon Flextanks that I will no longer need and I'd love to pass them along for cheap. I'm in central NH. 603-986-9769

Rack into a carboy with recommended sorbate dose and K-meta, no headspace, and let it sleep in the dark at <60 degrees for 6 months to a year. Then rebottle. Time is wine's best friend.

This is good advice. I make 20-30 gallons of blueberry/honeyberry wine each year and follow accepted winemaking practices. ABV- 12.8%, bone dry. FT Rouge at start of fermentation as well as pectic enzyme. In a food grade Brute . Rack into carboys when it hits .996. Rack again in 2-3 months. OK...

Blueberry/Black Currant makes a good medium bodied red.

Roasting never entered my consciousness with tomato wine. We make around 20gal/yr only using end of season cherry tomatoes. Nothing else. It's a dry white most like cabernet sauvignon in grape speak.

Pectic enzyme at the beginning and Sparkolloid at the first racking. Works for me.

I've never had any problems with the starter I make. Mix into 1/2 cup of 105 F water 1 1/2 times the amount of yeast you will be using of Go-Ferm. Stir in the yeast. Let it sit and cool down until there is a nice head of bubbles. Add some of your must a tablespoon at a time about 4 times in a...

It's the body contortions you need to watch.

Don't go down too many rabbit holes. Inventions of merit will always make their way to the marketplace. The adoption of fossil fueled internal combustion engines met with stiff resistance initially. Until fossil fuels became easily transportable and cheap. That era is drawing to a close and...

I used to oak it, but now only add Opti-White at the beginning of ferment. It is in the top 3 of our most requested wines. Bone dry.

Let it do its thing. Things will grind to a halt in good time.

Minimum 9 months.

We use ripe to over-ripe cherry tomatoes fermented like red grapes with K1-V1116. till dry. Slight hint of tomato, but most people think it's a Sauvignon Blanc.

We make a fair amount of tomato wine and use K1-V1116. Nice 3 week ferment at 65 degrees.

Between the turkeys, bears and weird weather- we got nothing.

Pears make some very nice wine without any secondary fruits added. We make around 18 gallons/yr using approx. 220 lbs of pears. Crushed and pressed with a bladder press. We us K1-V1116 plus Opti-White fermented at 65 degrees. Starting SG- 1.092, ending .992.

After bottling and corking I always put them upside down in the cases. No science behind it- just made sense.

We make 18-20 gallons of pear/year. Pectic enzyme, citric acid and opti-white are the only additives. Crushed and pressed. It stands on its own.