I am planning to make a wine using Welch's 100% Grape Juice with Calcium ! Is the calcium problem here !

If I freeze distill my homemade wine would it be considered brandy or fortified wine ? I like this method better than using a still with a flame .

It's been 3 days of fermentation, I added beet root for colouring in the middle of fermentation. I used china globe grape (not that red), and after hours later the bubbles getting lesser

This is my first brew ever so I'm still learning. I've got two gallons of elderflower wine bubbling now in the carboys for about a week (transferred there after a week long primary in a bucket). I've noticed that the carboys already formed a couple milimeters of that goopy yeast sediment on the bottom. I've heard that it can introduce some funky flavours into my brew. How worried should I be about that? Should I aim to rack it again …

All I was able to find was a question related to moving the bottles, but not the demijohns during secondary fermentation. I really want to brew some elderflower wine and starting after I move is not an option as the flowers will be gone by then. How likely is the agitation related to moving the demijohns to mess up my fermentation process?

I am attempting to make a blackberry wine from blackberries picked in my yard. I followed a recipe found online, adding sugar disolved in water to a bunch of mashed up berries in a mesh bag, etc. I already added campden tablets, yeast nutrient, pectic enzyme and acid blend according to recipe and then waited 24 hours to pitch red wine yeast. I got worried because I didn't see fermentation starting, so I took a reading and was surpised by …

Just harvested some green gooseberries from the allotment, and as I don't like eating them, i thought i'd make some wine. Is there any tips anyone can offer me, or any good methods to follow? This will be the first time i've brewed anything and i'm really looking forward to it :)

I've been making fruit wines for a long time. Fiejoa, blackberry, kiwifruit, prune, elderberry, etc. I commonly leave the wine in a 20+ litre container for a year or two before bottling. It seems that no matter how long it's left, the wine always tastes a bit rough when I open it up for bottling, but improved drastically over the next few weeks. Something happens as a result of the bottling process, that I'd like to understand better. What is …

has anyone got any tried and approved recipe's for a wine or infusion that uses damsons? I've just discovered a free source whilst foraging yesterday. Many thanks!

I was racking a batch of elderflower wine today and had a cheeky sample on the way to the secondary. OMG it was akin to lemon juice, I think I may have added a bit too much citric acid to the mix when making this one. It is a 1 gallon batch. Anyone had a similar experience and how did they bring it back to palatable? I am thinking of adding a little CaCo3 to mellow it out.