Wine Making Tips

Experience in making wine can provide valuable wine making tips for common problems often encountered by the homemade wine maker.

Many of the most common questions are covered here.

Click the title to go to the specific topic.

If you don't see the answer to your problem, please be sure to ask. Go to the Wine Making Problems page and submit your question.



Puzzled???

Not sure what to do?

Here are some wine making tips that should give you the a-ha moment!

Click the title to go to the specific topic.

How Do I Sweeten My Wine?

My wine has a bitter taste. Any Ideas?

Stuck Fermentation?

Is your wine cloudy or hazy?

Once you have racked your wine, it will start to drop sediment to the bottom. Most of the time, wine will clear on its own just being racked a couple of times. If you still have hazy wine, it really does not affect the taste of the wine, just the look. To clear your wine, it is recommended using a clearing agent like "Sparkelloid". Boil 1 tsp Sparkelloid per gallon of wine in 2 cups of water (microwave about 10 minutes). It is crucial to get the temperature of the water boiling. While it is still hot, add to your wine and stir. In a couple of days you will see sediment forming on the bottom of your carboy and settling on the sides. Give your carboy a gentle twist to help the sediment fall to the bottom.

After the wine has cleared, rack again to remove from sediment OR if you are very good at siphoning, go ahead and bottle your wine.

Another cause of cloudiness or haziness is pectins. Pectins are the cellular structure of a fruit. Use of pectic enzyme helps break down the cells and release the juice and flavor. If the pectins are not broken down, your wine will remain cloudy.





Wine Making Problems

Don't see a wine making tip relating to the problem you are having? Go ahead and ask your question. If we don't have an answer, we will find it for you.


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