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Steve, if I recall, I used 4 oz per litre which is more than the minimum so I guess that is why I didn't get any re-fermentation. The problem I had was that when I mixed the conditioner into the wine the wine was all streaky. No matter how much I stirred the conditioner into the wine it would...

I like to mix a few tablespoons into ground beef or turkey when I make burgers. The mustard adds a nice subtle flavor to the burgers.

The bottle of wine conditioner that I am looking at says "Add to wine after stabilizing and clearing, Minimum addition 15 mL Per Litre (2oz/US Gal). I read this as the minimum amount of conditioner to add to have an affect on the wine and not the minimum amount of sorbate that is in the...

The ordors you are describing sounds like the wine is progressing through fermentation. First let me say that there are wine makers that simply prefer to pitch the yeast right on top of the juice rather than rehydrate. It just takes the yeast a little more time to get going so what you did...

I usually only rack my wines 3 times. Once fermentatation is completed. I transfer the wine to a 5 gal carboy, let rest for 7 to 10 days and rack off the gross less (heavy sediment). After about 30 -45 days I do a second racking to remove the fine lees and let clear. If you are not cold...

Check the label of the wine conditioner you are using. It probably will contain sirbate in which case additional sorbate will note be needed. If you are adding sugar, you can make a simple syrup by warming some on the wine on a stove top and slowly dissolving the sugar into the warmed...

If I am bottleling 20+ bottles of wine I give the bottles a quick rinse in sanitizing solution and then let drain but if I am only doing a few bottles I rinse and simply shake out any excess. The little sanitizing solution that remains should not do any harm to your wine.

Other than vigorously racking back and forth to blow off some of the SO2, I don't know what else to try. You may have to chalk this up to "What the hell did I just do". I think we've all been there before. You didn't say how much wine you made but if you added a pint to 5 gals it is...

The amount of SO2 added really depends on the pH of the wine. White wines generally have a high pH and therefore require hire amounts to protect from oxidation and browning. From Presque Isle Wines: Campden Tablets, 0.55 gram each. 50 tablets. 48% SO2. One tablet per gallon yields about...

Thanks Luc. I use pectic enzyme in fruit wine (other than grape). I've been told it helps reduce or prevent a haze in the wine.

Depending on how much needs to be topped off you can use apple juice which won't affect the flavor. At least it did not when I used it to top off my raspberry/blackberry blend. I like the idea os Sryah, haven't heard that one before.

I agree with CPFAN. Using a filter for the primary racking and even the secondary racking will clog up the filters pretty fast. Rack by siphoning and then before bottling filter if desired. You may find that after racking 2 or 3 times filtering is not needed. You can also try cold...

Do you know what the Tartaric Acid reading is? pH for red wine should ideally be between 3.3 and 3.6. So while your's is a liitle on the low side without knowing how much acid is in the wine it's hard to anwser your question.

The wine should be fine if it were only a day or two with low water in the airlock. As suggested in a prior post, refill the lock. If you are not ready to bottle, check the water level at least every week. In your last post you said you were not planning on adding any potassium...

For the apple wine, it sounds like you are on the right track. I just made some last month. You really do need a hydrometer to know when the fermentation is completed. Once the brix is at 0 or -1 (or 1.000 for specific gravity) you rack the wine into clean carboys and add a 1/4 tsp of...

I don't have any experience in kit making but from what I have read it is best to follow the instructions and not deviate from them.

Hi Bob, Did you try to splash rack the wine to remove the odor? Splash racking is where you vigorously rack the wine back and forth a few times between carboys letting the wine splash to get air into the wine to push out the sulfer odor. I had a sauvignon blanc that developed the dreaded...

I made a red raspberry/blackberry/blueberry blend wine in August of this year. When I pressed the fruit using a small press and a nylon bag my pulp was a deep red color, probably from the blackberries. I can see though that just using red raspberries would probably result in a pink to brownish...

It all depends on how I am making the wine. If I am making wine from grapes I usually make 80-100 gallons at a time. If making wine from juice then I usually have 4 or 5 batches going (6 gal pails). If making wine from fruit such as raspberries I make 2 gallon batches. I won't make wine in...

Hi Nate, what did the starter look like before you added it and did you follow the directions in regards to the temperature of the water added to the yeast? If the water was too hot, it will kill much, if not all of the yeast. The starter, after 15-20 minutes should have been foamy. Did...