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2 months after fermentation is a little early, 4 to 6 months should be perfect, raspberry needs a little bit of powdered tannins usually to balance the tart for mouth feel. glycerin definitely helps. most of my fruit wines never taste like the fruit if don't back sweeten a little. your...

Most fruit wines lack fruity flavor if dry, need to back sweeten. as stated i often make a syrup with original fruit about 1 liter and save it. start a new batch would be easier than trying to fix it. if add enough juice/concentrate, might reduce your ABV too much, peaches plums and...

Racking wouldn't hurt, you're basically doing a closed fermentation, takes longer and you might need to stir to give some oxygen. if the off gas is too strong it will. push your bung, I tend to tape them down. I usually do closed fermentation for whites as stated before take...

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If the ph is high during fermentation sometimes off gasses give misleading. if you checked before fermentation and was normal range wait for fermentation to finish. then adjust ph later

Take 5 liter bottles of water and freeze them out one bottle every 8 hours should be enough to keep lower temps. there's always a way. once fermentation starts much harder to control temp when it starts to rapidly ferment. cooler the better for rose don't want those strong tannins and...

Rose I don't think I'd use Malolactic fermentation. I'd use a yeast that enhances fruity notes lavin 117 I think I'd have to check. I use one I love but not sure what a comparable western product. it's called. you want a crisp acidic fruitiness. if oak would use light to medium char...

wouldn't be a problem. but I would sanitize my hands and arm if you do this often.

3. 1 isn't really that low, if under 2. 9 that might cause inactivity. is your yeast old or exposed to air or heat prior to making s starter? I'd make a new starter, keep temperature around 60. add yeast nutrition, and stir it, give some oxygen to help Kickstart. it. sometimes a slow...

Did you not add kmeta? did you not punch down the cap a few times a day.? was your equipment sanitized? I'll let others comment on what to do, as I've never had any infection bacteria or mold during fermentation. but it doesn't look healthy to me. any smells or off flavors?

There are people that dry peach, nectarine, apricot and plum seeds and eat the insides, I personally wouldn't. as for leaving them in during wine making, I definitely remove them, I've left cherry seeds in before and was a big difference in flavor from cherries I pitted. using organic...

For processing. the fruit. I have frozen plums and peaches whole. after thawing removing pits is easier. I've also run them through a grape crusher and pits drop to the bottom if you have one

Harvest fruits when fully ripe, hopefully no pesticide or herbicides were used. freeze fruits and keep collecting when you have at least 20 pounds frozen make wine. remove pits. I use a blender and pulse blend. but others mash. them. you'll need hydrometer, large open container to ferment...

If you are adding sugar to. get the higher ABV, try step feeding, start with 12% and every few days if fermentation is strong add more sugar about 2% each time, use normal flavor based yeasts until you max them and then add the other yeasts. I don't think a normal wine tastes that good...

if the brix is low I add sugar, and if ph is high I. add acid. I just taste flavor. if you think they have a nice bold character and the flavor profile is what you are looking for I'd pick when you are ready to make, I get my grapes the day I am free time crush,

I had 2k liters of not good wine that I sent to a factory to distil into Brandy. this is my first year to sell 2023 wimes commercially have about 2k liters but made 4k 2k weren't quite good enough to my standard. ,2024 will produce more than 5k liters. but at home I make new recipes and...

There is a trend now for cloudy wines and beers. I think it's lazy but seems z gen want to change everything

if it's cold and your acidity is good, should be fine. use water instead of vodka in your airlock. alcohol evaporates quicker. i usually check once a week. as stated above taste it, you'll know instantly if it oxidised

Your sugar could have settled. stir and check again

2k liters