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THAT!!! IS exactly why sanitation should not be taken lightly. Oxyclean, bleach, white vinegar, Potassium Metabisulphite, whatever. Steralize everything.... yuck...

For the record (I make more than 60 gallons of beer a year) fears of autolysis in homebrew volumes are totally overrated. It's an issue with commercial brewers who have massive quantities of beer sitting on top of tons of trub and crushing it, which releases all sorts of nasties that cause...

Chances are, you will be fine. If fermentation has started, you'll be okay. Just watch it. And relax. ..

YES! Ask me how I know....

Can someone explain the benefits of Malolactic Fermentation?? Do you do this at the end of primary? I make wine from juice. I'm trying to step things up this year. I see you also recommend against raisins in the secondary... why? Thanks.

The tannin is in now. I want it to break down through fermentation. It's all in a 55litre demijohn under airlock. Sanitation was flawless, I make beer too so I always have meta bisulphate, etc. handy. I will add the raisins in March. Then rack the wine off the lees in April. I'll oak in...

Ok. the tannin is in. Ferm. is still happening. So, I'm happy. I'll oak in secondary for a week. Then test with wine theif. But, I want to add raisins, even if just to say "I tried", plus I want a BIG red. How long should it sit on the raisins? Seriously, I don't want sweet wine, so I want...

how long should they be in primary?? I am using juice, not making this from a kit.

So, wait ... you are saying I should add the oak chips to primary? Can I leave them in for 6 months???

Ok... then what I'll do is add Tannin tonight + oak chips. With the intention of leaving those for 3 months. In another 4-6 weeks I'll add the raisins and leave them for 4-6 weeks then rack and bulk age for another 4-6 months before bottling....

How long should raisins be left?? I make my wine from fresh crushed juices and usually leave them in secondary for up to 6 months... is that appropriate? Or is it a bit much?

Can I ask.... I've always found my wines to be a bit thin. I usually make a Cab./Sauv. (55 litres). Is there something I could add to add to mouthfeel after primary fermentation has completed?

No sir, I have not! That's the company I have been following for the past few years. I have contacted them directly and they said the stuff I have is not theirs and they don't know who's it is. They said they changed their name because people were confusing it with "Vintners Reserve". There is...

Yeah, they say "Vintage Direct" and "Juice it UP" then get mad that I'd suggest they aren't selling a "quality" product. ... sigh ....

No... I bought it from a local company (supplier). It came in a Vintage Direct bucket (apparently they also go as Juice It Up!). No one knows who these guys are. The Real Vintage Direct, now WineGrapesDirect.com, doesn't know who they are either. I'm concerned that I've been buying food...

Does anyone know who these guys are? I've been buying juice from a "reputable" place for years. They've been selling it under the Vintage Direct label. I've been following Vintage Direct on Facebook and saw that they recently changed their name to WineGrapesDirect.com. So, I was surprised when I...