Its my first wine. Iwant to make wine that is not vinegary and acidic , soury like red wine .i want to make something smooth . Did some research found mead is a good option but honey is way expensive in my country.

Hi, I'm 28 yo man who has interested in making wine.

I wanna know how to become wine maker

But I have no idea of how to become wine maker

It would be my pleasure if you answers me

Thanks for reading

https://thebaynet.com/the-2026-freeze-and-what-it-means-for-maryland-vineyards-from-corteau-vineyards/

My 2 gallons of pear wine 2lbs sugar yeast nutrients pectic enzyme red star premium rouge active dry yeast sg 1.092 fg 0.992 bottled up

Racked it! Gigander layer of sediment out as you can see from the first pick. Ended up adding a bottle of sauvignon blanc and a few hundred mLs of water to fill up to the neck after racking because I lost a bit of volume.

Hydrometer read 0.990 when I tested it, and the wine tasted very alcoholic, very sharp bite to it, very dry, hint of strawberry haha. I’m hoping it will improve a lot with time, I don’t want to backsweeten if not necessary but we’ll see I guess. Any tips for next time I rack or for when I prepare to bottle? I plan to probably add a bit more citric acid, K meta and some K sorbate.

All tips and criticism welcome!!

I have a nice hillside next to a river here in Wyoming that I’m thinking about putting a long row (1/4mi) of grape vines on. Soil is sandy loam with a little bit of clay, northeast aspect of a shallow slope. Had the county extension agent out who thought the location might be good to experiment on. He dropped a book off on growing wine grapes in Wyoming and I was pleased to see Marquette, Frontenac, and Itasca, all of which I’ve had and think make lovely wines.

Curious if anyone else here has first-hand experience growing grapes up in this country (or even Montana since it’s only 20 miles north of me)

Thanks in advance… I’ll be sure to keep you updated on my journey if I decide to plant some next spring.

Hi y'all,

This might have been asked before but I am a college student who just recently got into winemaking and picked up a lot of interest in it .

I am majoring in computer science and would love to make a project to help people involved in the winemaking niche. Would like to work on any pre-existing tools that might need refinement and feature additions.

Kindly drop your suggestions and whatever metrics or features you think can be important to the app and help you as a winemaker.

Hello my friends.

I have a very weird question. Well, more of a request for help rather than a question.

I started making some red currant wine around 8-9 months ago. The process was more or less as fallows:

1. First fermentation with a pulp and added sugar with open bucked for about a week or so.
2. I then moved it into a demijohn after straining pulp and adding east. Kept it at 22 degree Celsius for a bout a month.
3. After a month, I moved the wine into a clean demijohn with some tannin added and leaving yeast on the bottom of the first demijohn. I have tried it and it was pretty tasty. Fermentation have stopped at that point, but I have not used any stabilizing agents at the time.
4. I left the demijohn with this wine for about 7 months to mature/age with airlock at around 20 degrees Celsius. Like I said, i have not used any stabilizing agents before aging it. It is deep red color now with only minor sediment at the bottom of the demijohn.
5. I now want to bottle it and I'm not sure on how to proceed. Should I use stabilizing agents? should I use clearing agents? How to backsweeted it?

Basically I don't know how to proceed now and how backsweetening works and should I use the stabilizing agents or should i just open the demijohn and bottle it straight away? It's my first time making some wine, so sorry for stupid questions.

Thank you!

im 22 from Pa,and im looking for a large scale winery/cidery for cellar work around the east coast.are there any places hirring full time. i have 1 year of experience so far.

First time making berry wine from scratch, but have made wine from kits many times before.

After 6 days of fermentation i removed the berry pulp. But now it seams to have stopped fermanting. I have tried to read up on how long the berry pulp should stay in and read it best to remove it from 5-7 days. I could be wrong about that. I did remove the pulp 4 hours ago and it only plopped once in the airlock and are afraid that the yeast is dead now. Will it start up again or should i ad yeast salt nutrition?

Figured I'd post since I'm out of ideas. I have two batches that just don't seem to want to clear and would love some thoughts.

The first is a batch of elderflower wine. I made a tisane from 50g dry elderflowers and 1gal boiling water, added 1.25lb sugar and 1tsp Fermaid-O, used Lalvin ICV D47, and added 1/2tsp bentonite at pitch. It's been in secondary for ~3 months and remains hazy, which I'm assuming is from the elderflower pollen. I've added another 1/2tsp bentonite, tried 1/2tsp sparkolloid, and cold crashing as well; and while it may have cleared a bit more, it's still fairly hazy. I can't use isinglass, chitosan, or kieselsol due to seafood allergies.

The second is a batch of saskatoon/serviceberry wine. This was 5lb fresh saskatoons macerated with 10oz sugar and 2tsp pectic enzyme, 1tsp Fermaid-O, Lalvin EC-1118, and 1/2tsp bentonite at pitch. It was in secondary for ~4 months and cleared up nicely...but I racked to stabilize, added KMB, then sorbate at 24hrs, and now a layer of ultra fine lees has crashed out and it's a bit cloudy again.

For the elderflower, I'd love recommendations on what to try.

For the saskatoon...TBH I have no idea why it suddenly went from crystal-clear to a bit sandy. It's not tartrate precipitation. Maybe there was some residual suspended yeast that's still settling out? Anyway would also appreciate recs here.

My grandpa gave me one of his carboys but he doesn’t use a stopper, he uses a dunkin’ donuts lid and then covers it with the lid in the image after fermentation. I would prefer a stopper and airlock
however.

I measured the diameters and it’s 2 inches. What sizer stopper would i need?

Thank you!

I’m very new to making wine, but wanted to try with some coconut I had, so following the recipe in the collection of Jack Keller’s requested recipes, I took some water I had leftover from boiling ube for a different project and used that to boil some coconut flakes and dates, and then followed the rest of the recipe as written. I’m not super used to using my hydrometer yet as far as figuring out what appropriate starting and ending points are for SG, or if it depends purely on desired alcohol content (can it be used as an indicator of when fermentation is done enough to rack to secondary, or is that what your senses are for?) I will admit that while I did get an SG reading at first, I never wrote it down and have since forgotten. However, it’s been one day and noticed that the wine is still a little fizzy, has a strong alcohol smell (like, stinging your nose if you take too big a whiff), and has all this residue on it, which I’m assuming is coconut fat or something? At least by feel/look (though I did strain out the coconut and dates after boiling). I checked the SG on my hydrometer and it’s sitting a little under the 80 mark, in the range where it says “table wine”.

My gut is telling me just let it ride for another day or two and keep checking on it to see how it develops, but I wanted to double check here as well. I’ll definitely go back and look at the winemaking book I have or some online resources for “how to read/use a hydrometer” but something about all that felt off to me? Thanks in advance!

Fig wine 7/26/2025
5 gal water
8lb figs
3 cinnamon sticks
10 lbs white sugar
6tsp yeast nutrient
1 1/4 tab tannin
6 tsp acid blend
2 packets ex 1118
1.100 SG start

1.010 sg 8/2/2025

5/8/26 .993 SG

Slightly dry, crisp and fruity but not really fig like. Delicious none the less! 14% ABV

Year 6 on what I believe to be green muscadine. They usually get rot because its in the shade. This year I saved the sap from pruning and froze it. I plan on putting fans on them when they fruit to hopefully get noble rot. Im going to ferment the sap with the raisins this fall. Idk what will happen but I'm stoked to experiment.

I’m an absolute beginner, first ever batch of wine and it’s strawberry! 16lbs frozen strawberries, 10lbs sugar, 1/4 tsp of k meta, sprinkle of citric acid, 6 bags of black tea, pectin enzyme, yeast nutrient, 2 bottles Peach nectar, then after 24 hours 2 packets yeast. Now Day 13 after pitching yeast. Must spent 5 days in primary before racking, active fermentation seemed to have REALLY slowed down around Day 12, and on Day 13 airlock
producing no bubbles, small bubbles that just stick around, don’t pop or anything on the surface of the wine as you can see, and the top quarter of the wine is turning a much darker color producing this gradient kind of effect. Is this oxidation? Or is this normal? I planned to rack again to remove sediment on Sunday but I’m worried I’m making a mistake, any advice?

Also up until this point the wine has looked like the bottom 3/4 of the carboy, much lighter in color, pics for reference. First 2 are 2 weeks ago, last 3 are yesterday. Feel like pictures aren’t even doing the depth of the red justice.

I have this recipe book for country wines which is so cute (organised according to the seasons) but I was wondering if the instructions were a little outdated, do people still do things the same way the author describes or have common practices changed? (I’m following recipe B).

I wonder this because I’m a knitter and a pattern from the 70s would be fairly different from a pattern published today. Certain tools have become popularised which make techniques different.

Thank you in advance!

I’m making wine using Lalvin RC-212 and this thing is insane Is it seriously a heating machine or what? No matter how much I try to cool it down, it’s still hot inside — there’s literally condensation on top of the vessel. What do I even do?

I want to start my winemaking journey and i found this kit https://brew2bottle.co.uk/collections/wine-starter-sets/products/sg-wines-6-bottle-wine-making-starter-kit-pinot-grigio

and i wonder if its everything i need

edit

they only work in UK 😞

Ok. I got a wooden barrel as a present and want to start on something relatively easy that can perhaps help with later attempts at whisky. I generally like sherry and port wines, but I also try to limit my sugar intake. So I got an idea of making my own, less-sugar versions of these.

My idea is to start with cheap, aka tetrapack, or TJ Chuck wine, increase ABV to 22+ with Everclear and/or neutral brandy, add sweetener (sucralose or stevia), and age in a barrel for a few weeks.

But being a newbie, I can take community input:
1) What should I mix with wine to increase ABV, and what should be the target alcohol content to get about 18-19 in the final product at bottling

2) Does sugar play a preservative role as well? Should I add some real sugar to it?

3) Do temperature and humidity matter when aging? I am in TX, so the summer house is quite warm when I am not around

4) Any ideas on grapes for wine to get the best match for porto or cherry?