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Question: I have a Vieux Chateau Du Roi (Petite Shiraz Blend)(Vintner's Reserve) that I made several months ago. Tastes good - very smooth drinking. Did it at 6 gallons, not 5. What I did notice is that there is almost no nose on it. This may be an artifact of making it at 6 gallons, but may...

I ended up topping off with a lemon/apple wine. It was very dry. The strawberry used a Premier Cuvée yeast, so it will be interesting to see how it turns out. Thanks, all!

Okay - I have the same problem. I just racked off from my primary fermentation for a very small batch of strawberry - Got two solid gallons in 1 gallon carboys which is what I planned - and about 1.5 quarts leftover in a 3/4 gallon carboy - way too much space to add marbles. I would love to keep...

Hi All - Moved from a relatively dry climate to one with more humidity. Went to add my pectic enzyme to a fresh batch of strawberry wine and it was caked into the bottle. For salt, I add rice grains.... How do you keep your powders fresh if you live in a humid climate? Thanks! Erin

I'm picking up a few flats on Monday - will be trying this out!

Yup - same story. I can never seem to wait long enough for fermentation to complete, entirely...entirely...entirely... I just want to bottle my baby up. "It'll be fine," I say to myself...

Okay - was checking on the wines yesterday. Merlot is coming along nicely. Apple still has months to go and then I racked the orange wine - Whoa baby! Is it nice! Smells like honey and orange blossoms. Tastes exactly like a sherry with an incredible finish of toasted almonds that lingers...

Hmm... thanks - orange oil might very well be what it is. Is there a way to know if malolactic fermentation is happening? Would I want to wait for that to finish before adding pectinase? Honestly, I'm not too concerned with how it looks, just if it's drinkable. I haven't broken the seal yet...

Okay, so racked this one time a few months back and am looking at maybe bottling time. One of the things I noticed when I racked was a thin layer of oily substance (?) Almost looks like the little globules of fat when you fry up hamburger. I thought racking it would get rid of it, but it's still...

I'm on my 3rd cheap Amazon kit. No issues so far, but I have thought about kit delivery during the hot summer months...

This is a brilliant idea. Do you just toss them in a nylon bag? Keep them for the entire primary fermentation?

This has been a fabulous string of posts to read! This recipe was my gateway recipe for home winemaking. I make at least 3 gallons of it a year, with various twists. Typically a dry white (like Sauvignon Blanc) - have back sweetened when gifting it as you mention ceeaton (also changed to Premier...

You and me both! Forgot to mention that I added yeast nutrient... :)

Found this recipe in an old cookbook - purports to come out something like a sherry. Making a 1 gallon batch: Added the orange and re-hydrated/macerated raisins in the fermenting bag. Added 1/2 tsp. tannin. Used Montrachet yeast. Initial specific gravity reading: 1.08. Sitting near a heater...

Looking for information about expired yeast. Found what I needed (yes, it should be okay - though I did add some more yeast nutrient) and kept poking around and finding more interesting stuff...