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I have tried raisins and glycerin recently on a Riesling kit because I thought it tasted a little thin with a prior kit. I think the raisins added to the alcohol level and thus offset whatever they may have added to the mouth feel. So after testing the two I plan to go with glycerin for that...

I added glycerin because I thought the must was a bit on the thin side. It is a wine expert Dry Riesling that I otherwise like. I have tried raisins before on this kit and thought I would try a bottle of glycerin and compare. Next time I will try a few bananas. I think the lesson to be learned...

There was sediment at the bottom, but it had settled. This was a kit, and it isn't uncommon to bottle with the sediment still there. I guess my mistake was tweaking the kit with the glycerin with the sediment still at the bottom.

I added four ounces of glycerin to some clear white must that I was about ready to bottle. Now it is cloudy. I haven't used glycerin before. Does anybody know how long it will take it to clear on it's own, or will it clear?

SG was below 1.20that when I transferred to a carboy for the first time. The question now is how long to let it sit on the lees for the first time in the carboy

Am involved in my first batch of must where I fermented on the skins. It was Norton, and the must was about 80% skins. So when I transferred from the primary container to the carboy I ended up with a lot of lees within the first few days. I see a lot of recipes call for not racking for several...

I have done the same thing. I think that a year or so is the longest I have kept wine this way but so far no problems.

Is there share cropping with grapes? I have some land that we be available for production in a few years that is nearby my corn and soybean farms that are sharecropped or rented.

The instructions on my bag of the oak chips say to boil them in water for 15 minutes, discard the water and then add the oak chips. I Was told the reason for these instructions was that boiling gets the harsher tannins out.

I finally broke down and called a seller of chips about why the instructions say to Boil for 15 minutes and discard the water.. The response was that the boiling oak Chips in water removes the harsher tannins in the oak chips. That is why they recommend that you don't then use the water that...

So an F pack is nothing more than additional juice?

I will be making a Washington Riesling that I have thought in the past was a little thin. I like the way it turns out otherwise-bone dry and crisp. What can I do to bump up the texture a bit, say from light to light/medium? Raisins or banana added to the primary come to mind but that is only a...

I am in Columbia and got some from LBVineyard last year. I followed a recipe in Winemaker Magazine. I used oak chips and for a young wine I am happy with it.

I have a couple of gallons of pear wine that I am not real happy with. Is it possible to make port using a finished dry wine, sugar and brandy?

Stone hill winery has a good example of Norton and per their site they ship,to TN http://shop.stonehillwinery.com/index.htm

I have been wondering about dissolving the pot meta before adding it to the must. It seems like a redundant step but I see it suggested a lot. What is the benefit or reason to dissolve it in liquid before adding it to more liquid?

I use a hydrometer when I use a juice concentrate to back sweeten.

I,would make them separate so that you can try various combinations of blends.

This site says it is a 102 but the picture doesn't look the same. $89 http://www.water-testers.com/contents/en-us/p4325_milwaukee_mw102.html