Latest threads in Winemaking Craft Forumshow only best voted threads
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Wine Cook Off
Wine Cook Off http://www.zdwines.com/NVWA_ZDCOOKOFF.html
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18 years ago
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Distilled Water
I made my first batch of Grape wine out of Concentrate and using distilled water. I have read that a winemaker should never use distilled because of the lack of oxygen in the water. I made my second...
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18 years ago
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Leucofood and Leucovit
I just received 1 KG of Leucofood ML Nutrient and 10 grams of Leucovit ML Vitamin. I have calculated that I will require 0.2 grams of Leucofood and 0.02 grams of Leucovit for my 5 gallons of wine. I...
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18 years ago
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soapy taste
Hi, I have been making wine from kits ( cellarmaster) for a couple years and have noticed I often get a soapy taste in my finished product. I use TSP to clean the fermentor and carboy ( plastic) and...
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18 years ago
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Another bottle question
I live in small town with few restarunts that serve wine. Closest supplier sells 12-750ml bottles for $15, which I think is too high. The local bar is saving their wiskey bottles for me. Most are 1L,...
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18 years ago
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Non fruit wines ?
This may sound crazy, but has anyone tried a wine from something other than fruit, veggies, leafs, roots etc.? Something like chocolate bars, marshmallows, jellybeans, Koolaid, Tang, cookies... If...
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18 years ago
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Welch's Grape Juice Concentrate
Hi, Using Jack Keller's recipe (well, from his website) I am 3 weeks into a gallon. It is staying cloudy, but has gone from 1.105 down to 1.010 nicely. I've re-racked it today in an attempt to clear...
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18 years ago
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Barrel and wine cellar set up question
I am seriously considering getting an oak barrel(s). I don't believe I will have the wine volume to fill the standard 220L so I am considering the 55l and 110L sizes. One question that I am struggling...
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18 years ago
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Alcohol in Finished Wine
Evening All, I have a question. My wife and I just bottled a Riesling made from a kit, is there a way to determine its actual alcohol content? My wife started it and used the instructions provided by...
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18 years ago
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pitching a 2nd batch of yeast: peach wine redux
Greeting to the groupmiesters ( esp. HRH Dar ;>) Peach wine: week 1 SG started @ 1.13, week 2 stalled @ 1.65, gave it some Crosby enhancers, week 3 down to 1.50. It still tastes like M&R Asti...
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18 years ago
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Acid adjusting problem
Some of the Regina juices that I purchased this year came in with low acid/ high pH (Sangiovese pH 3.83; T/A .4). I added 1.5 oz. of acid blend which brought the pH to 3.59 and T/A to .6. However, at...
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18 years ago
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apple juice
Has anyone tried to use a fruit juicer to extract the juice of apples or oranages etc to make wine with
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18 years ago
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Sake
I am trying to make Sake from a recipe that my girlfriend found. It has you cook 6 pounds of rice in five gallons of water and put the rice into a sack (the same for making beer) and add 10 pounds of...
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18 years ago
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Re; green wine
Hello all, I'm experimenting again - this time with cucumber wine. I had too many cucumbers in my garden, and I was very tired of making pickles, and eating them. Anyway, I shredded some cukes and...
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18 years ago
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Sassafrass Wine (question)
I made sassafras wine. Starting brix was 23. I put it into carbouys on 10/13/05 it was about 20 brix. Checked again on 10/25/05 it is now 15 brix, It is still working real slow. Is this Normal. I used...
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18 years ago
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