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Thank you for your input Vinny. There's an incredibly light amount in my current carboy, thus after reading your input I think i'm good to leave it as be. I have a gewurztraminer currently surlie aging. I am quite excited to see how it changes at the end of the process.

Hello - Kinda new to grape wine making. I racked my Cab.S after MLF. There's about ~1 cm of lees dusted on the bottom. Is this of concern if I want to bulk age for a year?

Hello - I'm new to wine making and had a question about the stirring frequency. This is my first white grape PAIL, a Gewurz from Brehm Vinyards. I have a decent experience with red varietals. The gewurz is about 1.012 gravity today and should be another 7-10 days to ferment dry at around 55f...

Hi Cap Puncher, Thanks for the detailed notations. Sorry I forgot I had posted this post and finally came around it today. I have started my new batch a week ago. Last night it hit around 4.5% so I did pretty much the same steps as you have. Over the course of 24 hours the gravity of the wine...

Just because my partner doesn't enjoy any wine over 8%ABV, disgusts ate the taste. With all this wine I have above 12% I wish to make one where it's low, and her favorite, a moscato. Although I've heard, and know that folks are against it. But it is a possible way to be done(albeit challenging...

Hello Folks, I'm new here. I'm still quite an amature home wine maker. But I can say I have experience with making dry reds and whites. Last month, I had a pail of frozen juice from an online vendor, a Muscat to make Moscato. I wanted to make a Moscato with 5-6% ABV with high sugar. Which at...