Latest threads in Winemaking Craft Forumshow only best voted threads
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Repitching Yeast (Revisited)
Evening- I just racked off 500ml of pure yeast from the bottom of my 15 gallon demi. I've let it settle out in the fridge and I'm tempted, since I like the taste of this batch, to repitch it into the...
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18 years ago
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i'm sure you've heard this wine question before...
I am a home brewer (all grain beer) and I am venturing into wine making. I doubt I'll go beyond extract kits, but I want to give it a try. What is the quality I should expect from a "Vintner's Reserve...
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18 years ago
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How do you sulfite?
Just want to see how many different ways people deal with keeping up adequate sulfite levels in their wine. I feel like it is the biggest guessing game in winemaking and have never felt comfortable...
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18 years ago
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Storing Wine in a Small House
My house is not the big and has no basement. I am having trouble deciding where to store my homemade wines if I go for large batches. At what temperature is it okay to store whites? Is 72 degrees too...
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18 years ago
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Wine chambers
Thought I'd share this idea with the group. Last year, my first year making wine, I was trying to find a location in the house with a steady 60-65 degrees for secondary fermentation. The fieldstone...
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18 years ago
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Wine and Light
I am new to this newsgroup, so I have not seen mentioned anything about protection of the must and the wine from light. I always keep my primary fermenter in the dark or drape it with a heavy cloth....
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18 years ago
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grape vine pruning
our grape vines got away from us over the years, and we have three strong canes, but the vines go here, there and up the pear tree ( really). I need to get ahold of these and turn the grape area into...
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18 years ago
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Recommendation For Next Year's Wine
My wife and I relocated from California to Alabama a couple years ago and this is my first year making wine since leaving CA. Excited about making wine with local fruit, I decided to make my first...
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18 years ago
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clearing chalk
i am about to add some chalk to a mead which has way 2 much acid. my question is what should i use to clear the cloudiness it will cause? i assume that the cloudiness is caused by calcium ions which...
2
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18 years ago
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Dandelion wine question
Just wondering how long I have to wait for my dandelion wine to start tasting good. I've read that it takes time, but every time we taste it, I get closer to dumping it. It has always smelled and...
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18 years ago
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airlock on primary fermenter?
HI, IWe just started our first batch of wine, a Vintner reserve Merlot kit, last night. When we put the lid on the primary fermetner I put the airlock in. The directions didn't specifically say to do...
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18 years ago
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My wine smells fizzy. Is this bad?
Hello. I'm making my first batch of wine and one of my problems is that I don't know what new wine is supossed to smell or taste like. My batch was made with a Cabernet/Merlot blend of sterile must...
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18 years ago
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Aging in Steel
I would like to age a Sauv Blanc I am planning on making in steel like the New Zealand Nobilo Icon. I just have a few quetions about it: 1. What does aging in steel actually do for the wine? I...
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18 years ago
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Do I need to rebottle ?
I have the same whitish crystal sediment in my bottled wine that I observed at the bottom of the carboy during the final racking (end of November). I asked the group for info and was told it was most...
2
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18 years ago
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Oily Elderberry
I have a couple of batches of wild elderberry wine that just went into secondary fermentation. While racking, I noticed that the must was very oily, and that it coated my spoon, wine thief hydrometer,...
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18 years ago
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