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Those two would taste different.. White sugar is pure sugar that's been refined. Brown sugar is white sugar with molasses added.

When I looked at the labels for tomato juice, they have added salt. Not sure if that matters, but I figured it wasn't a good thing.

As as long as my wine is finished, added a wine that went through MLF to top off isn't an issue.. Good to know. Thank you.

Because I'm new and I figured why not use it in case I end up back sweetening. Plus, it seemed all the kits used it.

After racking off of sediment, I had head space.. one of the suggestions was to top off with a cheap commercial wine... after reading about MLF, I have a concern. I started reading up on MLF, thinking I would try it soon. What got me concerned was reading that MLF and sorbate are a no no. So...

I've been giving my friends 3 different wines I've made to try and it seems my taste buds are jacked... at least for sweets... Here's the finished gravity after I back sweetened. Apfelwein: 1.000 Fruit punch wine: 1.010 Skeeter Pee: 1.020... possibly 1.025, cant remember. For me, the...

Thanks.. I think I'm going to try 2lbs of fresh Tom's and 1 6oz can of paste for ever gallon. I'm being told from my buddy that it's a sweet wine. Is that true? Im asking because I saw a youtube video that said tomato wine tastes like Chardonnay.

I've got a friend trying to make tomato wine and so far he's tried twice and failed both times. I'm not sure what he did wrong. I do know he used grocery store tomatoes. Since he failed, I'd like to give it a shot. My problem is, every recipe I've found says to use ripe tomatoes.. and...

Will try.. Thanks!

The wine is young.. I think I started it the last week of Sept or possibly the 1st week of Oct... It's young. If I let it age, say another 3 months, will that have more of a mellowing effect versus back sweetening it? Should I back sweeten now then age it or will it not matter? Let me say, I...

I needed to free up a 6 gallon carboy so I bottled 1 gallon then moved the rest of my Pinot Grigio to a 5 gallon carboy for bulk aging. The wine was started from juice and it smelled fantastic.. I mean it smelled so good, I wanted to drink it up.. Boy was I wrong. The sample I had.. when I...

When I 1st posted this, the taste of grain alcohol was because it was too young. I ended up adding more sugar to crude it, but the sulfur taste stuck around. For me, it was too sweet and I didnt like the smell. Others that have tried it seem to love it.. out of about 20 people that tried it...

Thanks for the clarification folks!

It seems once a wine is ready for bulk aging, it should be racked every 3 months. My question is, if the wine is clear, why does it need to be racked? Can't you just leave it in the carboy it'll be aging in and just add K-Meta as needed? What's the need for racking a clear wine, if any?

I'm having the same issue.. I tried using a flashlight to see through my Cabernet Sauvignon and it's like shining a light at a wall, nothing comes through.. I'm currently on the 3 week wait, so when its time to rack, I'm going to run mine through a 1 micron filter.

Based on what I've learned so far, when primary fermentation is over, it's best to rack so the wine can be moved off the gross lees. Now here's my confusion, I'm hoping someone can help me with. Once in the secondary, sediment can fall fast, possibly with the help of a clarifier or it might...

Was this with a absolute or nominal filter?

I'd like to use ZERO sorbate if it's economical. From my understanding a 1 micron filter absolute rated filter will remove yeast. So it got me thinking that a 0.5 micron filter would be the way to go to not having to use sorbate. And even if sorbate was being used, since there would be...

Now you have me confused.. what I'm seeing in your picture looks almost identical to what I'm seeing in my carboy. I had thought it was dead yeast because the pix of crystals I've seen looked larger, where it actually looked like large sugar crystals. Looking at your pic, I'm now thinking I...

I actually have more sediment now, and it looks to be dead yeast.. I had filtered this wine with a 1 micron filter, but I guess that wasn't enough... I'm going to look for a 0.5 or 0.45 micron filter.... I really don't want any kind of sediment forming in the bottles over time.