BrewMaster asked:


i was just about to rack my home made grape raspberry wine, when i took a taste. it was sour and didnt have as much alcohol as i had hoped.
is there any way to make it less sour by the time is is done being racked? and also would adding a touch of brandy to the mix to increase alcohol mess things up?

Lydia

boredperv asked:


What would be a good wine to pair with a nice medium rare rack of lamb? It will most likely have hints of rosemary and the sweetness of mint jelly on the side.

David

Huh? Take XII asked:


http://www.baronbob.com/winerack_happy.jpg

Bill

Duke asked:


My wine was I think done with the secondary fermentation and I decided it was time to bottle since the water had leveled out between the two sides of the air lock… I got some potassium Bisulfite (campden) and according to the directions it said use 1/16 teaspoon per gallon of wine at bottling time to ensure re-fermentation so for a 3 gallon batch I used 1/4 teaspoon which should be enough to treat 4 gallons. I then mixed the campden with a little of the wine I had racked off (about a pint) and poured the wine campden mixture into the carboy. I then used my racking hose attached to a copper wire to keep it off the bottom a bit and stirred the wine very gently for about 5 seconds. I was scared to stir too much because of stirring up my sediment… I think its called lees… anyway I racked the wine straight into bottles and now am scared I may not have stirred the campden in enough. I am actually contemplating sterilizing another carboy and pouring all the bottles of wine into it and stirring it and re-bottling it. This is my first batch of wine and I don’t want all my bottles to blow. A little advice would be really great. Thank you

Antonio