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I racked it yesterday and took a sg reading before topping and after one month it read 0.990 my starting reading was 1.130 so now i'm wondering if this is going to dilute the wine or is there still enough yeast to ferment the added juice. Not sure what the next step is.

Thanks since it is only the first racking thats what I was thinking there will be enough active yeast to ferment the juice.

Sorry Mike i'm not quite fluent in wine speak yet fpak sorbate referent?

I have a one gallon batch of Pomegranate Wine in Secondary and its almost time to rack. My question is can I use pomegranate juice to top with since I don't know of any pomegranate wine to use. What to do?

Recipe Would it be possible to get your peach recipe if you don't want to share though I would understand.

Thanks for the great info. So just to be clear by bulk ageing, leave the wine in the carboy or jug and keep racking until there is no more sediment. Right now I'm only making one gallon batches. Also I never thought of making fruit wine with no water that sounds like it would be a very good...

I noticed some sediment in my bottles of blackberry wine. I keep them in a rack on their side and I noticed a thin line of sediment on the side of the bottle. It was clear when I bottled it. Is this something I should be concerned about. What should i do if I serve it to some on other than...

Using a recipe for pomegranate wine that calls for barley anyone know what part it plays?

ok thanks I forgot about the marbles I've read that before.

Couple of questions. I have glass jug for my secondary that is a little over one gallon about a pint over. It was about an inch from the top when I went from my pail to the secondary, after my first racking I had a gallon. Do I top up to stay about an inch from the top or keep it at a gallon, I...

I started a one gallon batch of blackberry wine from some juice my Mother in law had leftover form making jelly.The juice had been frozen so I heated the water and juice together in order to dissolve the sugar. When I took my initial SG reading it was 1.120 had 3 lbs of sugar to a gallon of...

Thanks that answered my question and I will get some nutrient also.

Sorry I am going to reply to my own post to not waste anybodies time. I should have done a thread search as I see this has been discussed extensively already.

I went to my local wine and beer supply store and asked for Yeast Nutrient and when I got home I noticed he gave me yeast energizer. I know what both are for but I have read depending upon the brand the name may be interchangeable. I have Crosby & Baker Yeast Energizer Contains DAP, yeast...

Thanks very much that helps a lot. I think I will stick to science now and learn the art later.:h

I am a little confused about specific gravity. Does the SG determine if your wine is dry or sweet. Can I stop fermentation at a certain SG reading and then continue racking until the wine is clear. I want some of my wines to be semi-dry to sweet and some just sweet. Need Help

Thanks for the forum. I'm new to this wine making business. Just Bottled my first batch of Wild Louisiana Blackberry wine and have a batch of Muscadine in the carboy now. I think I did everything wrong on the first batch and got lucky tastes good. Trying to do it right from here on out.