Latest threads in Winemaking Craft Forumshow only best voted threads
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Cynthiana
Thanks to all for great info. Dick
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18 years ago
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Forgot to add pot meta - problem?
NG, I'm making blueberry wine from frozen fruit. I thawed it out, added sugar, water, yeast nutrient, pectic enzyme, and tannin, and yeast. It is now fermenting. However, I did not add any sulfites...
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18 years ago
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Cynthiana
I've been making fruit wines for some time but don't have much experience with grapes. What are the ways to deal with high acid. Dick
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18 years ago
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racked unnecessarily?
I racked my frist kit wine yesterday and was a little suprised. As a brewer, I was used to seeing yeast settled in the primary. When I racked the wine (at 1.010 - day 6), the only sediment I had was...
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18 years ago
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Getting started(Please help)
Hi folks My wife and I have enjoyed wine tasting in the past and we frequent many wineries. How can I get started making wine. It seems need. Anyone please let me know. Thanks for any info in advance.
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18 years ago
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Oak chip question
If I was to add oak chips during primary fermentation how much would I add per 100 lbs. of grapes?
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18 years ago
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Wine Kit Question
The kit that I am currently making says to add the sorbate and metabisulfite on Day 18 when the specific gravity is .995 or less. Right now the gravity is 1.002 and it is still bubbling quite a bit....
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18 years ago
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Pinot Gris and 58W3 yeast
I'm making a Pinot Gris this year, first time, and my supplier, Bosa Grape, recommended I use an Alsace yeast 58W3. I don't know the manufacturer, sorry. I have 20 gallons of must. I added one...
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18 years ago
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Cynthiana
I live in north Alabama, on a hill just 30 miles from the Tennessee line.
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18 years ago
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Question about NaOH that comes with TA kits
I have one of those inexpensive kits for measuring TA. It came with a bottle of 0.2N NaOH. I know that NaOH loses strength because it combines with CO2 from the air. So the question is: how long can I...
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18 years ago
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No bottle stability
Made a Merlot in a 6 gallon carboy. Used bentonite for hot stability during fermentation. Racked. Then chilled it for 20 days in 20 to 30 deg F for cold stability. After using Superclear for fining...
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18 years ago
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Acid & Ph?
Which one should be favored, % acid or Ph. Lets say you had a choice between a .75% acid with a Ph of 2.6 or an acid of .50% with a Ph of 3.3. Which one would you take and why, or would you try to...
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18 years ago
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I need help on how to use a pen-type pH meter
Hi. I just bought a pen-type pH meter. It doesn't say what brand it is anywhere, but the model is PH-03(I). Anyway, the people that sold it to me also sold me a bottle of "storage solution for pH and...
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18 years ago
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Water Quality?
My orange-tangerine must doesn't want to ferment. The SG is 1.090 and the acid is .60%. It started once and then it looked as though the yeast just died. Temp is in the 72F range. Tried once just...
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18 years ago
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Mosti Mondiale Wine Kit
I started my first kit last night. Over the past few years I have just used fresh grapes, but this year I did not have the time for all that work (or the money). So, I decided to try out a kit. I...
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18 years ago
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