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Will freezing packets of dried yeast harm the yeast?

I’ve made a wine with an OG of 1.080 using Youngs General Purpose Yeast. I’d like the ABV to be higher. Is there a particular stage I can add more sugar to the wine and not stress the yeast out?

I’d like to try fortified wine. Do I need to add stabilisers when fortifying (not back-sweetening)?

After making country wines, where do you dump the pulp? Don’t want to put it in the compost as not sure how the yeast would effect the rest of the compost. Also, some of my pulps contained cooked veg (eg parsnip) so not suitable for the compost. What do others do?

I’ve been using a handheld corker and all of my wine bottles look like this. I’ve tried soaking the corks and no improvement. Any ideas why it’s happening?

I have an elderberry wine. Used EC1118 yeast and the reading last July was 1.090. I only checked it two weeks ago and realised it’s still at the same OG. I have added more yeast and energiser. Nothing happened. I then racked some of it off, added Gervin GV4 high alcohol yeast and some...

I find myself back sweetening every wine because it’s so dry. Is there a way to stop this happening every wine? I don’t constantly watch my hydrometer readings as I ferment my wine in the garage, so don’t attend to it very often.

I have a wine fermenting since last May. It’s stuck at 1.040. I’ve tried adding yeast, yeast nutrient and then yeast energiser. I’ve also put it on a heat pad. Not a thing happening. I’m baffled. Any ideas?

I made two wines using concentrates. Added the same amount of sugar to each but one requires a blow off tube as it’s coming back up into the airlock. Any idea what I’ve done wrong. Same yeast used. Same temperature.

Am bottling a Coopers kit. Took the gravity reading over two days at 1.020. It’s very gassy/ foamy. Need to keep stopping to top up the bottles as so much foam. Any ideas? Used 1 tsp sugar to carbonate each 750ml bottle.

I made my first hard cider. After two weeks it has fermented to .990. So I back sweetened with some erythritol and added 6g sucrose to each bottle to carbonate. It still tasted very bitter (almost like vinegar). I don’t think it’s an oxygen issue. Does hard cider improve over time when bottle...

Hi. I added sucrose to a wine kit I made. Has been fermenting 27 July (7!day kit). The reading is sitting at 1.015 for days now. Can I stabilise, back sweeten and bottle? It’s very dry.

Complete beginner at beer making. I have just received my first full extra kit including grains, extract and hops. On the instruction it mentions to add 26 litres of water and bring to the boil. I don't have a pot big enough to hold this amount. Is there any other workaround?

I would like to experiment using Wyeast Bohemian Lager 2124 in a Coopers Lager Kit. I was hoping I can wash and reuse the liquid yeast in other kits. Has anyone tried this?

Am only beginning to make the Coopers kits. Wondering if I can replace the Liquid Malt Extract with sucrose and also the carbonated drops for a teaspoon of sucrose.

Is it possible to use dried bananas (with the skin) to add body to a wine? Will it have the same result as fresh?

I have a wine in primary and its fizzing away after 8 days. The hydrometer reading is 1.000. What does this mean?

I'm pretty new to wine making. I look at many different youtube videos on wine making and I'm wondering how they come up with their proportions of fruit and sugar in each recipe. I would like to make 4 gallons of Pear Wine and every recipe I see has varying amounts of fruit. How do I know how...

I have just started my first wine kit. Came home to it having exploded from the bucket. Airlock not bubbling. Tried removing and refitting lid and airlock and still no bubbles. I can feel the pressure under the bucket / vessel lid though. Any ideas?

I would like to back sweeten by kombucha but instead of worrying about bottles exploding due to carbonation, would fitting an airlock to the bottle work?