To keep a long story short, while mixing ingredients for the first fermentation, instead of 2 pounds of sugar called for in the wine recipe, 4 pounds made it into the bucket. I let it go for the first fermentation. The hydrometer reading is 1.106. Could I add water to lower sugar concentration for the fermentation?
Thank you.

Name: Jan R
State: Ohio
—–
Hello Jan,

Adding an additional 2 pounds of sugar to the wine must is not as serious as you might think. Assuming this is a 5 gallon batch, the extra sugar will raise the final alcohol level by about 2%, so while you may have put too much sugar in the wine, it is far from being a disaster.

The general rule-of-thumb is for every pound of sugar you add to a 5 gallon
batch of wine, you increase the potential alcohol by 1%.

Based on your beginning Specific Gravity reading of 1.106 you took with your hydrometer, you have a beginning potential alcohol right at 14%. That means you have enough sugar in the wine must for the yeast to ferment 14% worth of alcohol content. If you can live with this, then doing nothing is your best course of action. Just finish the fermentation as you normally would.

If you would like, you can dilute the wine with water, but this will bring up another problem and that is the wine’s acidity or its tartness. Diluting the flavor profile of a wine with water is one thing. You can get away with reducing the intensity of the flavor without having too much noticeable overall affect on the wine. But you are diluting the acidity at the same time. Acidity is something that is very noticeable when it’s diluted. Because of this, an adjustment would need to compensate for the lowering of the acid level. This can be done by adding Acid Blend to the wine must.

Now the question is: how much water and Acid Blend should you add? Again, I am going to assume this is a 5 gallon batch of wine.

You can use something called a Pearson’s square to calculate how much water to add to bring the potential alcohol down to its intended level, but I’ll do that for you, now. You need to add .83 gallons of water to the entire batch to bring the potential alcohol down from 14%  to 12%. This works out to 3 quarts and 8.5 fluid ounces of water.

Now, you need to figure out how much Acid Blend needs to be added to compensate for the addition of .83 gallons of water. This leads me to my second rule-of-thumb:

For every teaspoon of Acid Blend you add to a gallon of liquid,
you will raise the total acidity by .15%.

With a target range of around .65% to .75% TA, this means you would want to add between 4.33 and 5 teaspoons of Acid Blend per gallon of water. You would be adding .83 gallons — not a whole gallon — so this would adjust the range of Acid Blend needed for the batch to somewhere between 3.6 and 4.1 teaspoons. You could also use an our Acid Test Kit to take an acid reading after the water has been added and adjust according.

You can add both the water and Acid Blend anytime you like during the winemaking process. The effects of both are immediate on the wine. The only thing you need to know is that if you add the water after the fermentation has completed, it needs to be distilled water. Using tap or bottled drinking water at this time would be introducing free oxygen into the wine and promote oxidation. Distilled water has no free oxygen.

As I’m sure you can start to see, there is a lot to be said for just leaving the wine alone and let is go as is, but if you feel that 14% alcohol is something you can’t live with, there are options. As I mentioned before, while you did put too much sugar in the wine must, the total effect on the resulting will not be disastrous or out ruinous. Either way I’m sure you wine will come out just fine.

Accidentally putting too much sugar in a wine must is something that happens from time to time. I know I’ve added to much sugar to my wine before, and I know lots of others have. Just realize that regardless of how bad the situation, there is usually a solution to remedy the problem.

Happy Winemaking,
Ed Kraus
—–
Ed Kraus is a 3rd generation home brewer/winemaker and has been an owner of E. C. Kraus since 1999. He has been helping individuals make better wine and beer for over 25 years.

Question, is it better to make wine with fruit that has been frozen?

Thanks,
Gerald
—–
Hello Gerald,

Thanks for the great question and bringing up a great wine making subject. Freezing wine making fruit is a great tactic for the home winemaker. It’s one of the wine making tips I share with people quite often.

Just like you said, freezing the fruit breaks down the fiber that is holding it together. When it comes time to actually use the wine making fruit, just thaw it out and process as you normally would. You will find that the color and flavors will release from the fruit into the wine must more readily. This means you are getting more out of your wine making fruit.

Not only does freezing the wine making fruit have this subtle advantage, but there are a couple of more-obvious advantages as well. Freezing the fruit affords you the luxury of being able to make the wine when you are ready to make the wine. If the strawberries are ready, but your not… freeze ’em!

Another advantage is sometimes you don’t have enough fruit to make an entire batch of of a particular fruit wine recipe. Not all fruits come in evenly. The solution is to freeze the fruit as it comes in. Freezing the wine making fruit allows you to hoard until you do have enough to make a full batch of wine.

There’s really not much to know about freezing the fruit. Its okay to chop up your larger fruit. But for berries, you are better off leaving them whole. I strongly suggest sanitizing all wine making fruits in a bath of sodium metabisulfite and water solution before freezing. Drain the fruit thoroughly. Also, common sense would dictate that the “bad ones” be pick out and discarded.

If you plan on freezing the fruit for a longer period of time, say six months or more, you may want to consider packing the fruit in sugar syrup. This will help to eliminate any negative effects from freezer-burn. Just like it sounds, you use just enough sugar syrup to cover/submerge the fruit before freezing.

If you do decide to pack your fruits in sugar syrup you will want to add less sugar then your wine recipes calls for. This is to allow for the additional sugar that will be incorporated into the wine must along with the fruit.

A simple way of handling this adjustment is to rely on your wine hydrometer. Use the hydrometer to tell you how much sugar is needed in the recipe instead of adding the amount called for in the wine recipe. Just add sugar until the desired alcohol level is reached the the hydrometer’s potential alcohol scale.

Freezing wine making fruit is not a necessity to making wine. You can make incredible wines without freezing the fruit at all. Freezing fruit is just one more method you can use to help the fruit keep while waiting from more.

Happy Winemaking,
Ed Kraus
—–
Ed Kraus is a 3rd generation home brewer/winemaker and has been an owner of E. C. Kraus since 1999. He has been helping individuals make better wine and beer for over 25 years.

Time to stock up on your basic wine making ingredients.

It looks like it’s going to be a great year for fruits in most regions of our nation. It won’t be long before a cornucopia of fruit will be in season and ready for your wine making pleasure: blackberries, raspberries, blueberries, watermelon…

By stocking up on just a few, key wine making ingredients you’ll be ready for any type of fruit that may end up coming your way. You won’t need each ingredient in every recipe, but you’ll need most of them in all recipes.

Except for the wine yeast, just get one container of each. With the yeast you’ll want to have a variety of three or four different types to have on hand. Stock these wine making ingredients, and you’ll be ready for anything:

• Yeast Nutrient – Just like it sounds, this wine making ingredient is nutrient for the yeast. It helps to invigorate the wine yeast and get it fermenting more quickly.

• Yeast Energizer – A combination of Yeast Nutrient, vitamins and proteins. It is used for wines that lack the types of nutrients the wine yeast expect: Dandelion, honey, rose hips, etc.

• Pectic Enzyme – Aids in pulling flavor from the fruit. It breaks down the fruits fiber so that more flavor will release. It also aid in the clearing of the wine.

• Acid Blend – Brings the fruit acids up to a flavorful level. Any wine recipe that calls for water will need this wine making ingredient to bring the wine’s acidity up to a proper level.

• Grape Tannin – Adds zests to the wine. It is the peel flavor of the fruit. Grape tannin also helps the wine clear and age properly.

• Wine Yeast – This wine making ingredient is what actually turns the sugar into alcohol. There are several different types for various wines. I would recommend, at minimum, having some of the Red Star Montrachet and Pasture Blanc on hand.

• Campden Tablets – This is used to sanitize the juice and equipment. The tablets are crushed up and added to water to product a sanitizing solution that is safe and can be added directly to the wine to destroy any wild mold or bacteria.

You may also want to get Potassium Sorbate a.k.a. Wine Stabilizer. This is added to a wine if you decide you want to back sweeten it up before bottling. It keeps the residual wine yeast from fermenting the new sugars while in the bottle.

Recipes and Directions…
We have several wine recipes on our website for the more common fruits that utilize these wine making ingredients. We also have easy to follow wine making directions that are listed there as well. They will help you to stay on the right path.
—–
Ed Kraus is a 3rd generation home brewer/winemaker and has been an owner of E. C. Kraus since 1999. He has been helping individuals make better wine and beer for over 25 years.

Please give me any advise on clearing wine. I have a Red wine not clearing?

Name: Bruce K.
State: CA
—–
We get asked this quite often: how do you clear a cloudy homemade wine? Clearing wine can be a big concern for the first-time winemaker, especially after they see just how cloudy a homemade wine gets right after fermentation – not to worry, though.

If given enough time, it is most likely that the cloudy wine will clear up and stabilize completely on its own. Gravity will take over and eventually everything will settle to the bottom as a deposit. But there are still some things you can do to speed things along and make sure it happens and to avoid any wine clearing problems.

If the wine has just completed its fermentation, it is typical to add a dose of bentonite. This is a wine clearing agent, also referred to as a fining agent. Adding bentonite to a wine will help the proteins in the wine (including yeast) to clump together and drop to the bottom more readily. After a few days you can then rack the wine off all the sediment.

Most winemakers would stop at clearing wine with bentonite, but if you wished you could also add Sparkolloid. This is another wine clearing agent. It was designed to compliment the bentonite. While bentonite will collect and drop negatively charged particles, Sparkolloid will collect and drop out positively charged particles. Again, you would wait until the sediment stops accumulating and stabilize, then rack the wine off of it.

One could then follow up by treating the wine with a polish fining agent before bottling. This could be something like isinglass, Kitosol 40 or gelatin. Either of these will add a brilliant clarity to the wine. Just like the others, it works by dropping sediment out of the wine, so racking will be necessary before bottling the wine.

Beyond these things you could use filtration for clearing wine. There are filtration systems specifically designed for filtering the finest of particles from a wine. So fine, that you can not see them with the naked eye.

These wine filters are not at all effective in clearing a cloudy-looking wine. They work so good that the filters would clog very quickly. The wine needs to look clear before filtering it. That’s what you can use the bentonite or other wine clearing agent for.

What wine filters are good at is adding a luster to the wine that can at times bring astonishing beauty to the wine. A wine filter can take a perfectly clear looking wine and make it look like a solid hunk of glass in the wine bottle.

Now that you know all these ways you can clear a cloudy homemade wine, here’s the bad news: it is possible to over-treat a wine. In fact, if you did all the things mention above to the same wine, the wine would suffer. It would lose more body and color than necessary. The character of the wine would be diminished, leaving you with a flatter, more uneventful wine.

So, how do you clear a cloudy homemade wine without ruining it? Treatment for clear wine must be used in moderation and with a plan.

1. As mentioned earlier, you could do nothing. Just wait and see if the wine will clear up sufficiently on its own. Most of the time it will clear to some successful degree and stabilize.

2. You could do everything possible to make sure you have the clearest, most beautiful wine possible, but nothing you can really enjoy.

3. Or you could do what most winemakers do and hit a happy-medium. Many wine makers are happy with clear their wine with bentonite and be done with it. Another typical course of action would be something like clearing the wine with bentonite after fermentation. Then clearing the wine with gelatin before bottling. Or one might: bentonite after fermentation; then filtration, then bottle. Or, bentonite, Sparkolloid, bottle.

As you might be starting to see there are many possible answers to the question: how do you clear a cloudy homemade wine? Any of the courses of action in number 3 above, will get you a wine that is not cloudy, but what is the best way for you is something you’ll need to figure out. There is some art to clearing wine. You need to be able to know when to hold back, and you need to be able to choose with method is right for you situation at hand.

Bruce, to answer you question more directly, since you are indicating that the wine is having problems clearing, I would start by treating the wine with bentonite. If the wine does not clear, then I would try Sparkolloid. At minimum, one of these two wine clearing agents should show improvement. After that you will need to decide if you want to stop there, or possibly treat the wine with gelatin before bottling or maybe even filter the wine. The choice is yours.

Happy Winemaking!

I am interested in making Merlot wine. I have found all your wine kits for this, but don’t quite understand how theyare used. Can you turn any fruit juice into a merlot with these kits? Do you mix the contents of the kit with the particular type of merlot you wish to make, like blackberry juice.

Thank you,
Nancy
_____
Hello Nancy,

I see there is a little bit of confusion about how different wine’s can be made from grape juice. Let me see if I can clear things up a bit.

The Merlot wine you mentioned is made from Merlot grapes. The same holds true for many other wines you may see on the store shelf: Cabernet Sauvignon, Chardonnay, Zinfandel. These wines are made primarily from the grape after which they are named. Cabernet Sauvignon is a grape; Chardonnay is a grape; and so on. These wines are known as varietals.

However, this is not true for all wines. For example, a wine labeled Burgundy indicates that grapes primarily used to make it where grown in the Burgundy region of France. It does not make mention of the specific grape varieties used, even though a Merlot grape could have been used in part since it is a grape that is grown extensively in Burgundy, France. These wines are known as appellation wines. The emphasis is on the where not the what.

So when you ask: how are different wines made from grape juice? The real answer is different wines are made from different grape juices.

Many people are surprised to find that there are so many different grape varieties used to make wine. They just assumed that a hand-full of types were used to make a lot of different variations of wine, but that isn’t so. In reality, there are hundreds, if not thousands, of different grape varieties from which wine can be made.

The wine ingredient kits you are referring to are basically concentrated grape juice packaged along with a few small packets of other ingredients such as wine yeast, clarifiers, stabilizers, etc.. You just add water and ferment the mix as called for by the directions that are included. Currently, we offer Merlot in seven different brands along with some Merlot blends.

They vary in price in accordance to their quality and how specific the region they are from is indicated. Lower priced wine ingredient kits might only specify which continent the grapes came from. These concentrates would be appropriate for making everyday drinking wines. Higher priced wine ingredient kits can be as specific as the particular growing region within a country. For example, Napa valley as opposed to Sonoma valley. These concentrates make fabulous wines with characters representative of that growing region. This is known as a wine’s terroir.

So that’s how different types of wines are made from grape juice. It’s all about the grape and where it was grown. I hope this information helps you out.

Happy Winemaking,
Ed Kraus
—–
Ed Kraus is a 3rd generation home brewer/winemaker and has been an owner of E. C. Kraus since 1999. He has been helping individuals make better wine and beer for over 25 years.

I have been making wine from fresh must purchased in 6 gallon pails I can not seem to get it as dry as commercial wines. It appears all sugars have fermented, SG.end up around 0.992-0.994. Is there a certain method or specific yeast to use? I have been using lavlin RC-212 for reds. Should I be choosing a different wine yeast?

Name: Chuck H.
State: PA
—–
Hello Chuck,

This is a great question and one that has perplexed many winemakers. Choosing wine yeast is part of the art of wine making. What wine yeast you choose makes a difference.

When you ask the question: what type of wine yeast should I use? there is a lot to think about before answering. In fact, there is more to think about than most people realize, and this is where some home winemakers can fall just a little short in their wine making. Many are under the impression that wine yeast is just wine yeast and making a selection is not that big of deal. Sometimes the result can be pitching whatever yeast happens to be on hand. Some even contemplate adding bread yeast, but the wine yeast vs bread yeast thing is a whole other story.

In reality, there are many different wine yeast strains, each bringing its own to the wine. Some will ferment to higher levels of alcohol than others. This is called alcohol tolerance. Other wine yeast strains may not ferment to higher alcohol levels but are effective at fermenting down the residual sugars. This is referred to as wine yeast attenuation.

Different wine yeast types also have different flavor profiles. Some produce wines that are more rich and earthy while others produce wines that are more fresh and crisp. So it is important to understand that the wine yeast you select does make a difference and should be considered as one of the central ingredients of any wine recipe.

In an effort to help the home winemaker that is faced with choosing wine yeast, we have developed a couple of wine yeast charts. One is for the Lalvin wine yeast chart. There are 5 different wine yeast strains listed on the Lalvin yeast chart. The other comparison chart is for the Vintner’s Harvest wine yeast chart. There are 9 different wine yeast strains listed on Vintner’s Harvest wine yeast chart.

• Lalvin wine yeast chart
• Vintner’s Harvest wine yeast chart

Chuck, when looking at the profile chart for the Lalvin wine yeast you can see that the RC 212 wine yeast that you used has a moderate fermentation speed and a good alcohol tolerance, but yet it is not producing a wine that is dry enough for your tastes. For this reason I would suggest trying the Lalvin EC 1118 next time. Generally, it is a harder fermenter than the RC 212 and should get you closer to what you are looking for.

If you are interested you can also take a look at the Vintner’s Harvest wine yeast chart and see if anything there is of interest to you. This comparison chart has a little more detail in terms of yeast flavor profiles.

As a side note: while the wine yeast strain you select will make a difference in the outcome of your wine, the fermentation environment plays a role as well. The temperature of the fermentation; the amount of nutrients and the amount of oxygen all effect how complete the wine will ferment. In other words, the yeast need to be happy. Everything mentioned in this blog post about choosing wine yeast is based on the premise that things are in place to produce a normal, healthy fermentation.

So as you can see there is are differences in wine yeasts. I urge you to use this to your advantage and take control of the flavors the wine yeast are adding to your wines by always knowing what type of wine yeast you should be using to achieve the character and flavors you are looking for. Make choosing wine yeast a conscious decision.

After the wine is done fermenting and it sits for a few days can I add more yeast and sugar to increase the alcohol level?

Name: Dennis
State: Missouri
—–
Hello Dennis,

Once your wine has successfully fermented there is never any reason to add more yeast to the wine. The wine yeast you originally added at the beginning multiplies during the fermentation. If the fermentation went as it should, there should be about 100 to 150 times the amount of wine yeast you added, originally.

If the activity has stopped it does not mean that the yeast are dead. They have just gone dormant and are settling to the bottom. They ran out of sugar to consume, so they became inactive. When more sugar is added the yeast should pick up just fine on their own. There is absolutely no reason to add more yeast to the wine.

If you have racked the wine off the sediment this is still okay. There will still be plenty of wine yeast to get the fermentation up and running, again. Adding more yeast is not necessary.

Now that we have established that there is no reason to add more yeast to the wine, I would like to bring up a little twist that could put a wrench in the works.

There is a limit to how high of an alcohol level a wine yeast can produce. Most strains of wine yeast can make it up to 12% or 13% just fine. Some strains can even produce up to 16%, faithfully. But each strain of yeast does have its limits.

The point here being, is if you add more sugar than your wine yeast can handle, you could end up with a sweet wine – even one that is disgustingly sweet. It is important to understand this when making high alcohol wines.

So in summary, you can add more sugar to the wine to increase the alcohol level of the wine to a point, and to answer your specific question: Can you add more yeast to wine? There is absolutely no reason to do so, your wine will still have plenty of yeast in it.

Happy Winemaking,
Ed Kraus
—–
Ed Kraus is a 3rd generation home brewer/winemaker and has been an owner of E. C. Kraus since 1999. He has been helping individuals make better wine and beer for over 25 years.

The wine kits I use often have a small packet of oak chips for adding during the fermentation. Your article on the use of toasted oak chips for wine making says to add them during the aging process, not during the primary fermentation. What is the difference?

Name: David F.
State: Illinois
—–
Hello David,

Thanks for the great question on adding oak chips during fermentation in the primary.

An important thing to know is that oak chips have an effect on the wine that is directly controlled by the amount of oak chips use and how long the chips are in the wine.

Wine kits that have been packaged with the pre-measured ingredients have been bench-tested. Trials of the wine has been made several times by the producer with variations of ingredients – such as the oak chips – to see which recipe combination produces the best wine. The goal is to produce a wine with the best overall balance and character. The producer of your wine kit knows how much oak chip to add to the fermentation to make an optimal wine because they bench-test.

By adding the oak chips during the fermentation, the wine is able to clear up more quickly and not have to go through the extra step of carefully bulk-aging with oak chips after the fermentation. This allows you to be able to bottle your wine in 4 to 6 weeks.

The home winemaker who is making wine from fresh fruit does not have the luxury of knowing ahead of time the optimal amount of oak chips to put in the fermentation. The juice at hand is unique and has not been bench-tested.

Even for the home winemaker that makes the same wine from the same vines in their backyard every year, experiences variations in the profile of the juice from one year to the next. Adding oak chips during the fermentation in these situations would give the winemaker absolutely no control over the outcome. They could only take a wild guess as to home much oak to add to a primary fermentation.

For this reason, it is much better for the home winemaker to add the oak chips after the fermentation, while the wine is aging, instead during the fermentation. After the fermentation is done and has cleared, they can add in a reasonable amount of oak chips (we suggest 2 oz. to 4 oz. to 5 gallons); leave the oak chips in over time as the wine ages; sampling their effects along the way.

Being able to sample the wine over time is the key. Once the desired amount of oak character is achieved, the oak can be removed.

Handling the oak chips in this way allows the winemaker to have exacting control over the amount of barrel-aged character the wine will have. Leave the oak chips in until it’s right; then take them out.

I hope this information helps clear up the difference between adding oak chips during fermentation and after the fermentation. Unless you have a wine kit that includes oak chips, you will want to add the oak chips to the secondary fermentation not the primary.

Best Wishes,
Ed Kraus
—–
Ed Kraus is a 3rd generation home brewer/winemaker and has been an owner of E. C. Kraus since 1999. He has been helping individuals make better wine and beer for over 25 years.

I like sweet tasting wine. I always add a pint of your wine conditioner before bottling to my wines. Is that all I need to add before bottling or do I need to still add the potassium sorbate?

Fred (Occidental, CA)
—–
Hello Fred,

Glad to hear that the Wine Conditioner is doing the job for you.  It provides a very simple way to sweeten your wine. Just pour it into the wine, to taste. You don’t need to worry about your wine re-fermenting in the wine bottles, popping corks or anything like that.

To answer question about the Wine Conditioner and adding potassium sorbate, it’s a matter of how much of the Wine Conditioner you use. If you’re using a whole container of Wine Conditioner to a 5 or 6 gallon batch of wine, then no, you won’t need to add any potassium sorbate. But, if you are only using some of the bottle, you need to pay a little attention.

Here’s the specifics: as long as you use at least 1/3 of the container of Wine Conditioner in a 5 or 6 gallon batch of wine, you will be fine. There will be enough potassium sorbate in the wine to prevent it from fermenting the new sugars. But, if you use less than 1/3 of the bottle to the wine, you will need to add a dose of potassium sorbate along with the Wine Conditioner to prevent a re-fermentation from occurring.

“Use more than 1/3 bottle, no potassium sorbate.
Use less than 1/3 bottle, add potassium sorbate”.

It should also be noted that you should always add sulfites to the wine before bottle, regardless if you use any Wine Conditioner or not. Sulfites are sold in three forms: Campden Tablets, sodium metabisulfite and potassium metabisulfite. Adding a single dose of any of these three at bottling time will help to keep your wines fresh and free form spoilage.

Fred, I hope this answers your question about using Wine Conditioner in your wines. Basically, if you are using the whole bottle to a 5 or 6 gallon batch of wine, then the only other thing that needs to be added is the sulfites.

Best Wishes,
Ed Kraus
—–
Ed Kraus is a 3rd generation home brewer/winemaker and has been an owner of E. C. Kraus since 1999. He has been helping individuals make better wine and beer for over 25 years.

I made an apple cider and a apple/blueberry cider. Both are in the aging process  (4 months before bottling). I have the apple cider in a 5 gal. oak keg and the blueberry on in a 5 gal. carboy. Should I be adding sulfites before bottling the wine?

Name: Mike in NY
State: NY
—–
Hello Mike,

If you are aging your wine in bulk, such as a carboy or oak wine barrel, we recommend treating the wine with potassium metabisulfite before the aging. So hopefully you’ve already treated it with some form of sulfite. This is to keep oxidation and spoilage down while in the bulk aging vessel.

Regardless if you have or not, we also recommend adding sulfites before bottling. This dose is to keep the oxidation and spoilage down while the wine is in the wine bottle. Sulfites want to leave as SO2 gas over time and during rackings, so it does need to be replenished at various stages. Here is more information about when to add sulfites to a wine.

Also at bottling time, you may also want to add potassium sorbate. This will also help to stop any type of organism from multiplying and spoiling your cider. Potassium sorbate is mandatory if you plan or sweetening back your cider before bottling, or there are still sugars in the wine leftover from the fermentation. Not adding it in these situations could result in a re-fermentation in the wine bottle. This would lead to either popping wine corks, or worse yet, exploding wine bottles.

Since your are making apple wine/cider I will also mention this: we also recommend adding ascorbic acid to help battle the oxidation issue when using apple juice. Apple juice/wine likes to turn brown very easy. Ascorbic acid will help to slow down the process and keep your cider looking pretty. The optimal time to add this is right before fermentation, but right now is better than never.

If you’d like to read a little more on this subject, you may want to take a look at Adding Campden Tablets To Homemade Wine. This is another post on this blog.

Adding sulfites before bottling is arguably the most import addition. It is the last time you will be able to do anything directly to the wine to keep it, so don’t skip it.

Happy Winemaking,
Ed Kraus
—–
Ed Kraus is a 3rd generation home brewer/winemaker and has been an owner of E. C. Kraus since 1999. He has been helping individuals make better wine and beer for over 25 years.