clearing

I finished pasteurization and am wondering if I should give the mead time to cool down before adding chitozan and kiselsol or does it just not matter

New to wine making. Started with a kit, followed instructions from a-z, turned out great. Moved on to country fruit wines. I am using a Jack Keller winemaking book and have 5 gallon recipes going now. These recipes call for an extended post fermentation time in the carboy/jug. Couple questions...

Last night I backsweetened two 1-gallon batches of mead using local wildflower honey. The honey was filtered and appeared very clear in the jar. The mead was also crystal clear at that point, as I had put some kieselsol in it previously. However, after mixing 1/2lb honey in, the mead became...

How can you tell if the clearing us complete and ready to bottle. Especially with a red wine?

Good morning all. I started a ginger wine about a month ago and it was taking forever to start to clear. I read on the internet that it could take months to clear . I was impatient. I then asked the internet for a solution and came across an article about using cooked organic egg shells to clear...

Hi all, Tomorrow I'll be stabilizing and degassing my wine and the clearing will be the day after (following the kits instructions). The instructions also say to top up with a similar wine after the clearing. I don't want to have to buy a similar wine to top up my kit. That will double my costs...

I have brewed my own beer for several years, but wine is new territory for me. I just purchased an All In One Wine Pump from Steve and used it yesterday to rack 6 gallons of WineXpert Chocolate Raspberry Port and 13 gallons of Dragon Blood. Both of these recipes call for the wine to be...