I've picked my grapes, but I don't have any yeast yet. How long can I leave them before crushing them and starting the fermentation for white wine.

I just moved my wine from the primary fermentation bucket to a carboy with an auto siphon. I had some trouble with the auto siphon. It worked fine when I tested it out with water. But when I used it with the wine it kept needing to be re-pumped to keep it going and there was lots of little bubble production which seemed to stop the siphon action. This happened more and more near the end of the process. It …

My batch of wine has been stabilized, degassed, and clarified. It is in the last stage before bottling and a film has appeared on the top at the edge on the glass. Also, there are a few bubbles on the surface of the wine. It smells fine and the filmy deposit looks like a yeast overgrowth rather than bacteria. Is my wine ruined or should I bottle as usual?

I picked about 20 5 gal buckets of grapes and will see little white spiders, earwigs, dust, crushed dry grape leaves, little stems, etc in with the clusters. Is it recommended to hose these down gently before putting them through the crusher? Is it important to let them dry off before putting them through the crusher? The hose water is potable.

I am looking specifically for 2 gallon or 4 gallon carboys. I have looked on eBay, Amazon, Homebrewing, and many more, but I cannot find a 2 gallon or a 4 gallon glass carboy. There might be some plastic options out there but glass is what I am specifically looking for and avoided looking at HDPE options. Have any of you encountered or know of an online option of where I can buy this size? If you haven't are there …

15 days ago I started a batch of wine from a Wine Kit. I went to measure the SG to begin the next step when I found the wine had a film layer at the top. Anyway I phoned the place that sold it to me and am getting a new wine kit tomorrow. Before I pour this contaminated wine down the toilet, I am wondering if I could finish the process and distill it? Can I do anything to …

I have been brewing fruit wine with wild yeast for some time now and one think that is really hard is determining the ABV of the wine. So there is my question, I have a certain mash with a known concentration of sugar, is there a way to estimate the ABV knowing that there will be lactic acid + alcohol fermentation?

I know that we should add campden before bottling wine. My question is, I need to add it 1 day prior to bottling or can I add campden and bottle right away. I am afraid of cork popping because if I remember correctly campden may release some gas. A) Add Campden and bootling B) Add Campden, wait 24h, and bootling

Do normal corks and normal corkers work with them? Is there a greater risk of breaking the neck of the bottle during corking?

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

I'm concerned my yeast be dead or stalled, and I'm sure some experienced person can give me some feedback. This is my first batch of homemade wine. As my first batch, I wanted to do something very simple, so I followed this recipe, with a few small modifications, which uses frozen grape juice concentrate. Obviously, I don't expect world class wine out of this, but the reviews where largely positive. After reading some comments on the recipe and other guides …

My home grown grapes are coming along well this year, but I don't think I'll have quite enough for a whole batch of wine (4.5l) and I'm not equipped to brew a smaller quanitity. I do have a small bottle (150ml I think) of each of red and white grape concentrates - so how much juice would that replace? These are Wilko brand, in the UK. I've made a bit of country wine in the past, though not recently, but …

I’ve been a (grape) home wine maker for 7 years. Every year, I put my wine in non-permeable stainless steel kegs and leave it there for the next 12 months. I rack it 2-3 times to clean the lees of the bottom. And then I bottle it, right before the next harvest. This is pretty standard stuff, I imagine many many others adhere to a similar protocol. I’m looking to upgrade my winemaking, and age in an oak barrel. Of …

This is my first attempt at making homemade wine. I started with the Red Star Blanc in a one gallon jar. I'm almost a week into my first fermentation. For my second fermentation I plan on using the Red star Cuvee champagne yeast to push the bubbles in. Peach sparkling wine is the goal, without as much of the dryness of white wine. Note- I'm a non-drinker and has not had a glass of anything with alcohol in my life. …

So I have spent a few weeks going down the banana-wine rabbit hole. So, the things that I know Older (brown) bananas have more sugar Not all sugar is fermentable Banana skins can help break down more starches into sugars Boiling the skins break's the banana skins' ability to break down starches For anyone who knows the science of this stuff, I have a few questions, if I want to make a decent banana/chocolate wine: How brown is too brown? …

I bottled my wine bottles with a Portuguese floor corker, but the dimple is still in the agglomerated cork after a year. I was told to: Wait three weeks with the bottle upright. Store a year with the bottle upside down to keep the cork wet. What measures can I take to minimize that dimple? Why doesn't it show up on commercial bottles? I'm just hearing about potentially hacking in a broader surface with a shaft collar at the end …

Campden was really hard to find in the country I am currently in. Thus a friend arranged it from a lab supplier. As it shows 10ppm max lead on the label, would it be toxic to use? Also could you suggest me an alternative to Campden to prevent bacteria? My wines and kimchi get flowering every second day of fermentation. Would be very grateful for your guidance.

Currently I am using EC-1118 yeast for making my wines. In the past I have also used DADY Red Star and it worked, but took forever to clear up and become even remotely drinkable. Plus my last 2 batches of mead with this yeast ended up with a sour taste as well. Is there a wine yeast out there that is NOT a Turbo yeast commercially available that can go beyond 20% ABV?

The title summarizes it. I've search the google about someone trying to cultivate a wine yeast they bought but I can't seem to find one. I'm new to wine making and I don't have really a lot of money to buy more of yeast, so I've think, "Why try to cultivate a single sachet of yeast?". It would really help my wallet. There's also that assumption that the yeast would mutate and change it's behaviour I think. Have someone tried …

This is my 2nd attempt to make wine. I watched a youtube video and simply went ahead. Because of Corona lockdown, I could not buy the right equipments. Steps I took to create my white wine. Pressed 7 kgs of green grapes and put them in a 10kg steel container Since the grapes were not too sweet and I did not have the equipment to measure gravity, I added 1kg of sugar. I thought that would be enough. I did …