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Has anyone ever used chocolate syrup to finish a wine? Or any other suggestions.

I made a cherry wine from pure cherry juice. Fermented it in October racked in a few times since and stablized it. I am ready to sweeten and bottle it but have a few questions. The wine currently is dry, sour and maybe a bit acidic. Are there some simple tests that I should do(pH, acid, ect) as begi...

It was not acid adjusted. I am not experienced in testing and adjusting acid. Would a regular acid kit work? What is a good number for a sweet cherry wine(I will back sweeten it)?

Should I be concerned about the sourness?

I have 5 gallons of Cherry juice that I picked up from Walker's in NY. I kept the juice cold over night then added three Camden Tablets the next day(10/10) Not thinking I added the yeast 15 minutes later. The earliest I could get new yeast was 10/13. The juice sat in a 7 gallon fermenting pail with ...

I have 5 gallons of Cherry juice that I picked up from Walker's in NY. I kept the juice cold over night then added three Camden Tablets the next day(Sat.) Not thinking I added the yeast 15 minutes later. The earliest I can get more yeast is tomorrow(Tuesday). Will the cherry juice spoil? I was using...

I am making pear wine from pears from my pear tree following a recipe rom Jack Kellers website. The recipe calls for Champagne yeast. I only have Red Star Premier Cuvee yeast. Will that be an acceptable yeast for a fruit wine?

I think it is sharp and tart. It is also hard to pickout any pear in it. I had a similiar experience with the Reisling I made. It still has off characteristics but is not as noticable because I accidently over sweetened it. I am not sure if it tastes like vinegar or not. If it does it is not strogn ...

I have a pear wine that racked from the primary to the secondary on Nov. 9th. I got tied up with the holidays and work and did not rack it again after two weeks. I went to rack it tonight and it did not taste good at all. I tried it at the first racking and was very excited. Did the dead yeast kill ...

Do you think the juice is still ok? It sat out for 48hrs at 70 degrees. 2 gallons in a 8 gallon fermenter. The recipe calls for it to sit for 24 without yeast.

I was making one of Jack Keller's pear wines late on Saturday and I noticed that I did not have any peptic enzyme. The pears are pressed and the sugar, water, tanin, acid blend, yeast nutrient, and campden tablet have all been added. Currently it is sitting the basement idol. I can not get peptic en...

I have a dry Riesling and would like to add a little wine conditioner to it. Should the wine conditioner be added prior to stabilising? I heard that it should be added just prior to bottling but the container says not to add after adding sorbate. I am ready to stabilise today but do not want to mess...

I bought a Wine Expert Vintners Reserve Kit and did not notice that it was a "dry" Riesling. I do not enjoy an overly dry wine. Is there anything I can do without hurting the wine? My starting SG was 1.076. I am also concerned about this being a little low on the potential alcohol. This is...