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

I'm making a wine with some pretty green tasting sangiovese grapes. I did a MLF to help soften the taste but it's still pretty sharp to my palette. How will that sharpness change as the wine ages? Will it get more intense or less? Or will it stay exactly the same? I'm trying to decide if I need some acidity intervention at this point or of I should just see how it's going to turn out. This is only my …

I'm learning about the basics of red wine making from this guide. I have campden tablets (potassium metabisulfate), but I'm really hoping to avoid using sulfites at all. Because I'm doing a very small batch for myself, I can afford to put in a little extra effort. Will boiling my must right after destemming/crushing in a big pot suffice to sanitize the must in place of using sulfites?

I am an engineer who's built a wine quality detector. My sensor can pick up a wide variety of chemicals at levels as low as parts per million (ppm). With no background in wine production myself, I have a few questions regarding how winemakers perform quality control at their facilities. These questions are: Do commercial winemakers care about uniformity and consistency in their wine? After grapes are harvested, what methods can winemakers employ to alter the taste of their wine? …

I get that most of homebrewers make large batches and they measure it in gallons, but how do I shrink the recipe measurements if I will ferment just one liter of grape juice?

Will 10 ounces of juice ferment the same rate as a gallon of juice, with the same amount of yeast and sugar added in both?

I want to explore sur-lies aging for a red wine (zinfandel) but am not always able to adhere to a strict schedule. How tolerant are mixing schedules to time changes? What kind of schedule is common for red wine? One per month for 8 months? Do I risk too much oxygen exposure during each mix? I'm trying to naturally achieve the effect of an additive.

I have some extra opti-red from last year that I'd like to use up. Is there a danger if I add too much of it? Should I just toss it? What are the cons of opti-red? Can it make the wine taste more artificial or flabby? https://www.morebeer.com/products/optired.html

I m a beginner in wine making, kindly suggest should we stir the brew? If yes, after how many days? Should I stir or shake the brew every day or after how many days I should open the container and stir?

I just tasted a wine that has much silkier tannins than I've ever tasted before. Is there a way to quantify the 'silkiness' of tannins in that wine vs another? Is it the average length of the tannin molecule? Would I need a gas chromatography mass spectrometer or some kind of fancy piece of equipment? How can I measure tannins?

I am making a red wine from grapes, the way I did it is, I let the grapes in the wine for 15 days before taking them out in order to extract more colour and tannins and then I racked the wine off its lees after 3 days. Although I was aware of the issue of oxidation when wine is exposed to air, at the time of racking I did not pay attention to it well and so my racking …

I want to re-suspend yeast and generally keep a brew uniformly mixed in a carboy without having to open it and expose it to oxygen every time. Is there a hobbist-priced magnetic stirrer that works for this kind of application? Right now, I'm thinking about the long-term aging process of a red wine. In a quick test I found that the dome of the carboy makes it a little hard for the stirrer. Most chemistry mixing flasks have flat bottoms …

I see some references say to punch down the cap twice per day, some three or four, some variable throughout the primary fermentation. Is there a limit to how often I should punch down? Something negative that bounds how often to punch? What if a machine theoretically continuously punched down the cap?

I'm reading the opti-red directions and it says to add at "first punchdown". Does that mean right after I add my yeast, 24hours after crushing and sulfating? Or does that mean 24 hours after adding the yeast? If I'm cold-soaking, should I add opti-red at the start of that process?

It seems that all red wines are stored in green or occasionally other dark coloured bottles and white wines in clear or light coloured bottles. Why is this?

I'm a new brewer and I want to brew a red wine. Anyone have a good red wine recipie that's easy to make and tastes good? I don't want to buy a kit and I want to use grapes found in the grocery store. I've tried twice to make mead and it hasn't turned out so I've decided to go to wine

Senior chemistry student, whilst I know the main reason, I would like to know more of the chemistry behind it.

I started my first attempt at fermenting this wine kit in mid-April. I followed the initial directions pretty meticulously which included stirring in the fermentation bucket daily (due to kit including dried grape skins). My hydrometer was reading a bit higher than reality, so the racking at ~1.020 might've been a bit behind. Almost for sure the racking at 0.998 was a late. At that point I stabilized according to instructions, racked it back into a 6 gallon carboy, and …

I have made bottles of red wine from grape juice kits before with great results. However, I am pretty lazy and if it's possible to avoid cleaning/sterilising/filling/corking 30 bottles on brew day then I would love to do so. I have a couple of top-tap King Kegs I use for real ale brewing, along with a couple of cheap bottom-tap barrels. Is it possible to make decent red wine in kegs rather than bottles? I assume bottom-tap would be easier …

I made 10 litres of red wine ( pasteurized grape juice from the supermarket ), added 2kg sugar, used yeast bought from my local homebrew shop. Fermentation started after a day, and for the first two weeks, i had vigorous activity in the airlock. My problem is, its now been a month, and while the airlock activity has slowed down, it has not stopped. Doesn't this mean that the yeast is still working, and there is still sugar for it …