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Wine needs to age - adding sugars and potassium sorbate may make it taste better (sweeter, if you prefer sweet wines) but aging is aging and can't be rushed.

"sweetening wine conditioner" ? Not sure what this is. Do you want the wine sweet?

If you can't use Campden, make sure that you rack it as gently as possible to avoid adding oxygen to it. Also, keep your container absolutely full. If you don't have additional wine for topping up, clean, glass marbles are a good thing to use; non toxic and you can use as many as you need...

Not many people have an ebulliometer, and less would have the knowledge and/or patience to use one!

A refractometer is for testing the juice of the fruit for sugar content (grape or otherwise) BEFOREfermentation, the vinometer tests for alcohol content of wine (no other spirits or fermented beverages) AFTER fermentation.

What was your starting brix and what does the hydrometer read now. Could have completed fermentation or could be "stuck".

Had some friends over on Sunday and we tasted the two wines just ready to bottle. The first a Pear/Cranberry, totally dry and very nice. Will go well with Thanksgiving dinner. The second, a rhubarb/strawberry, semi sweet and really nice. Both were liked but my friends preferred the slightly...

Hmm, have to go and find it - I usually just go by past experience, 3 pound of pears per gallon of water, sugar to 25 brix and toss in some cranberries for colour, usually about a 2-3 bags per five gallon bucket. It gives a lovely rose colour and the cranberries give the pears a little bit of...

Well, how's the wine coming along? You do taste it periodically don't you?

I hate posting from my phone!

yes, it's been around a long time. Early traders had bags made out of goat skin and carried wine and mead around to trade and drink.My post wasn't meant to suggest that wine wasn't available, only that they didn't know how they made it!

Hey, I never said don't do want you want to do! And no drama from me. I'm glad your wine is turning out well. Wish we were closer so we could taste each others wine. Would be interesting, specially considering our differing techniques. Military brat huh - me too!

Hope I didn't scare everyone away - not that there are many who visit this site, but still . . .! Pear/cranberry wine is fabulous; trying to save some for Thanksgiving. Hope everyone else's wine is turning out great too.