Product FAQs
- I don’t want to invest in expensive equipment, is there anything cheaper to make a small batch of fruit wine?
- Is my wine ready to bottle?
- I’m allergic to sulfites. Can I make wine without them?
- What wine styles benefit from oaking?
- What is the correct acid level for wines? How do I adjust the acid level up or down?
- Do you carry anything but boxed wine kits?
- While racking my wine, it gave off a sulphur smell. Can I fix it?
- What type of yeast do I want to use with my fruit wine?
- What can I use to sweeten my wine?
- How do I add fruit flavor to my beer?
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Category FAQ's
- What is a cap? What is “punching down”? Why is it important to punch down?
- Why do I need to stabilize my wine before bottling? Can I bottle it immediately after it is stabilized, or should I wait ten days?
- What head space do I need in my secondary when making wine?
- How do I determine the alcohol content of my wine?
- My wine has no fermentation after 72 hours...
- What wine styles benefit from oaking?
- What causes hydrogen sulfide (HS2) contamination (rotten egg smell)?
- Do I need to use preservatives in my wine?
- Why does it take so long for my wine to be drinkable? I want it now!
- How can I prevent a stuck fermentation?







