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I have a DJ of apple wine on the go from October. It's been very stable since then but I noticed just now that I have air moving the other way INTO the wine. What is the cause of this and what do I do about it?

Hi all, A newbie to wine making having moved around far too much in my life to devote any time and space to it, but fortunately now settled for a few years in South Wales in a nice place with the room to begin the blessed art! Look forward to your good advice!

Highly recommended, very simple recipe and it turned out to be smooth, beautiful flavour, surprisingly light for a wine which was actually very strong! Fortunately I am a forester by trade so I can pick the best trees and nab the sap at the right time. :D

Thanks very much and apologies for the lack of introduction :whistle: So far, apart from the previously mentioned gallon of apple and raisin, I have made 2 gallons of parsnip wine and 1 of birch sap, so you could say I'm a complete novice! I don't yet own a hydrometer so I haven't yet taken...

Hi All, Newbie question this one - I made a batch of apple and raisin wine the other week, but having no pectolase at the time didn't add any to the must. Now it's been in the demijohn a few weeks and I'm wondering if a) I should add pectolase at all to aid the clearing? b) If I do so now will...