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There are 32629 individual articles here that are part of 5277 discussions
Please see below the list of the most recent and the best rated articles in Winemaking Craft Forum

The most recent discussions

Disgorging


February 16, 2014, 9:38 pm

I tried once again today to disgorge a few of bottles after secondary ferme ntation, riddling, and disgorging, meeting with mixed success. I salted cr ushed ice and put the sediment-laden caped en... Read more »

Vintner merlot kit done 3 days ago but no bubbles yet?


October 28, 2013, 5:30 pm

We started our Vintner Merlot kit 3 days ago....but still have no bubbles in the air lock. What to do??? Read more »

How long can you leave grapes on the vine?


October 14, 2013, 12:01 pm

I grow a number of vines in a cool climate (southern England) and very occa sionally the season is very late or there is a larger crop than usual.In En gland we are quite happy to obtain Brix level... Read more »

triing to get a sweet cherry wine to ferment? used a liquid wyeast.sg of .1...


August 4, 2013, 9:56 pm

temp right around 70 deg. first time using a liquid yeast, i know sg is high, will it start anyway? im a rookie winemaker,always use powder yeast. its been 48 hrs sg is still at .122. worried about ... Read more »

a Failing Group?


July 27, 2013, 6:20 am

I used to post regularly onhere until about 3 years ago but I have stll popped in to have a look how things are going. It would seem to be no longer the active group where lots of information was... Read more »

Potassium Sorbate


July 10, 2013, 4:23 pm

I have started a rhubarb wine. I accidentally dumped some Potasium Sorbate Into it at the same time I added the yeast. Since the Potassium Sorbate keeps fermentation from starting is there any ea... Read more »

Lemons hasten or slow fermentation ?


June 28, 2013, 12:13 pm

Making up a brew of five litres, would adding the called for juice from three lemons, give an 'acidity' that would likely hasten or slow the fermentation time? If it slows it, I thought we would... Read more »

Different sugars in fermentation Re: health


June 19, 2013, 10:24 am

This discussion below was sent to me. (Starting from the bottom up). Person A is saying it does not matter what sugar is used at the beginning of a brewing process from a health point of view, whi... Read more »

Can a Bad wine turn Good??


May 20, 2013, 1:10 pm

So back in '09 I had lost 45 gallons of cab sav due to some sort of contami nation, I believe. No one could tell me what it was, but it tasted, simply al demijohns, and the bad ones had been toppe... Read more »

Mead


April 7, 2013, 1:44 pm

Gone back to winemaking after a long hiatus. Having a go at a gallon of mead, but after 24hrs no fermentation. Have some ideas but open to suggestions. Read more »

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The best rated discussions

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Removing Impurities in Alcohol


I use rum/vodka to fortify wine and make liqueurs, and I noticed something strange when I shook a bottle of plain white rum. (The same thing happened with vodka.) When I shook the bottle, the liqui... Read more »

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Juicing versus boiling vegetables....how to convert?


Alex posted regarding juicing for carrot wine and it leads me to this more general question... Has anyone come up with a rule of thumb quantity conversion for people who are going to juice vegetables... Read more »

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stopping fermentation/wine stabilizer


I am going to try a quick way of making of lightly carbonated apple cider and I have a question about adding wine stabilizer at bottling time. With the juice and yeast I use, the cider clears after... Read more »

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A great wine buy


I recently purchased a great red imported Italian wine from a distributor, by the case for only $6 a bottle (750ml bottles) This is a award winning vintage (2008) that turned out to be a great dea... Read more »

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Yeast Article


Here is a link to an interesting yeast PDF. http://biochemie.web.med.uni-muenchen.de/Yeast_Biol/03%20Yeast%20Metabolism.pdf Joe Read more »

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Wine Labels


Can anyone suggest a good source for the wine labels and the software to allow them to be printed up on my HP printer? Read more »

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distilled water in kits


When diluting kit concentrate some use distilled water. Others use tap water. Still others use filtered tap water free of chlorine. I have read that distilled water does not provide necessary nutrie... Read more »

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wine lables


Where (in the UK) can I buy label blanks for both white and red? All ebay searches seem to pull up is personalised stuff. Many thanks. McKevvy Read more »

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Turning wine into brandy


A friend asked me how to turn wine into brandy. He was thinking of using Carlo Rossi. Which types of wines are appropriate for converting into brandy? Is there any legal (in the U.S.> to do such... Read more »

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Removing glue from wine bottle labels


There has been considerable discussion on this topic, and I've tried a number of different approaches. Most were mediocre at best. Butyrate dope thinner works remarkably well. After scraping the labe... Read more »