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Thanks. Any recommendations on back sweetening wine? I have never had to do it before.

Need some advice. About a year ago I started to make some white wine from juice. About 52 liters. After the initial fermentation I racked it into secondary and left it in my cellar. Had some things come up in life and totally forgot about the wine. The end result is a super dry wine with a...

My first batch of cider is still in secondary, so I'm no expert but I filled my air lock with crown royal maple whiskey. Never got any rhino farts but my basement spelt like maple. I wouldn't advise spending $30 on a bottle to use as an air lock liquid but I had it around, didn't like the maple...

Thanks for the calculator link. I used the Nottingham yeast. It was really slow. The quickest I seen the air lock move in over two weeks was once every six seconds. Room temp was around 67 degrees. I started a batch of white wine a few days after the cider and used the 1118 yeast. Wow did...

I transferred my batch into secondary today after just over two weeks. Gravity was 1.005. I've read a lot of posts about this point being the worst your cider will ever taste but to my surprise I thought it was dam good. I'll put it up against the strongbow I was drinking all weekend any day...

Thanks for the help.

I've been making wine for years now and this will be my first attempt at cider. After a lot of reading on this site and a huge help from the author of "making homemade hard cider" I think I'm ready. Let me know what you think of my method. It's basically the exact method described on the...