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I am fermenting orange wine. I racked the must to secondary. It has got a lot of bubling activity for 2 weeks. I'm on the 4th week now. On Sunday, I am gonna rack it from its sediments. I haven't added yeast nutrient at the begining. Can I add wine nutrient in the middle of the process.

Where to store the yeast nutrient/energizer? How long would it last in the storage? Thank you.

Last week, I made people try my wine. They were satisfied much. One of my friend told me this: "As someone who doesn't drink much wine, and mostly drinks white wine, I was pleasantly surprised by how pleasant this wine was, without the sharp bitter flavour of many red wines. It was like meeting...

I've also found a recipe at http://winemaking.jackkeller.net/reques33.asp which says ".... Add boiling water and stir well to dissolve the sugar. Cover and set aside to cool. When cooled to 70-75 degrees F., add yeast." Does it makes difference if I sprinkle the yeast over just after when...

it has been 3 months.

At the south cost of Turkey for instance in Antalya, people make quince wine but I haven't tried. In inner Anatolia we have the famous grapes "Kalecik Karasi" and "Okuz Gozu". I recently made wine from "Kalecik Karasi"; there will be a wine ceremony on Wednesday and people going to taste my...

I broke the oranges into sections and removed all the seeds. Then removed all white pith as I could. Droped them in a blender and liquefied with a cup of water. I got approximately 18 litres of orange must. My wine yeast isn't in packet so how much table spoons of yeast should I put into the...

Where can I store the yeast nutrient? Should I store it in the refrigerator or in the cupboard. How long would it last in the storage? Thank you.

If raisins add nutrients then can I subtitude raisins for yeast nutrient? Where can yeast nutrient be stored.

After waiting 1 day I checked the SG. It has moved a little bit lower than 1.000. Unfotunately I didn't check the starting SG. Sure I will let you know about my wine. Thanks for the advices... :e

Hi Robie, I checked the specific gravity. It was 1.000. It is Turkish "Kalecik Karasi". The grape is being used in wine making. It's why I didn't add sugar. Hope I did the right thing didn't I? The room temperature is 65 F.

Yes like I said, I don't think the fermentation has resumed in the secondary.

I didn't add sugar? After first fermentation which has gone well, the must foarmed since the last day, I transfered my 2.64 gallons of grape must to secondary. After 3 hours I still don't see any signs of bubbling in the airlock. Is it because I didn't add sugar in the mixture? Any advice...

The taste was harsh but it is drinkable. If I could ferment this wine again I would add more sugar. I used muslin as a strainer in order to get the stuff out. It hasn't come out well enough. How can I filter effectively? I've learned much from the replies. Thank you all.

I didn't sulfite it. It has been 1 year. I use the bottle for the first time and it is about 1 litter. The "headspace" is 6-7 cm. Here is the pictures:

Can a wine reproduce fungus over the time? I let the orange wine aging in a glass bottle. Couple of days ago when I lifted the bottle up I saw the sediments were floating around as group. It resembles amoeba. My bottle seems like that...

I intended to make cranberry wine but I failed out crushing them. Anyone have any known methods that work for squeezing the fruits out such as strawberry and cranberry. Thanks...

I have a recipe. It does not mention fermentation steps at all. Just says: "Put the juice in a jar with 2 pounds of sugar, the yeast nutrient, and 4 pints of boiled water. If you want sweeter one, add a further 1 pound of sugar when the fermentation has settled down." I can't figure out if there...

One thing I'm curious about. When moving a bottle of orange wine (to give it to a friend, for example), if the sediment is disturbed, will it harm the wine in any way? Is it enough to simply let it rest for ...days so that the sediment settles again? I wish you all much happiness and health in...

I am referring to the sugar fermentation and I am trying for a dry wine. As I'm a newbie it seems that I don't have much equipments to end up MLF. So I'm gonna take the reading, probably rack more time and wait till it gets stable and completely clear. Thank you all :)