Latest threads in Winemaking Craft Forumshow only best voted threads
| Subject | Author | Posted | Replies | |
|---|---|---|---|---|
|
|
Where do you get...
...grape juice for making wines? Cabernet? Merlot? Zinfandel? Etc.?
6
|
18 years ago
|
6 | |
|
|
Pumpkin Wine: Any tricks?
Sometime in the next 2-4 weeks I hope to make a couple of one gallon batches of pumpkin wine using Jack's recipe. I was wondering if there are any tricks to it, though I doubt it? I expect I sshould...
22
|
18 years ago
|
22 | |
|
|
H2S during hot fermentation
I have some cab sauv fermenting very hot with RC212. It started very slow so I added some yeast nutrient now after 3 days there is a slight H2S smell. The fermentation is too active to press now....
13
|
18 years ago
|
13 | |
|
|
Apple Cider Wine - adding Tannin
Hi. I'm taking some Apple Cider (no additives, just pastuerized) for a gallon of wine. Have Jack Keller's recipe, he states "taste and add tannin as necessary". The question is: What am I tasting for?...
11
|
18 years ago
|
11 | |
|
|
Leaking Barrel
I have a 1-gallon cask that I use for oaking small batches. I've used it for several years, but this year, it sprung a leak. Before I was ready to use it, I filled it with water and let it sit for...
3
|
18 years ago
|
3 | |
|
|
Vine reccomendations requested
Newbie here.... I live on the east side of the Sierra Nevada, near the north end of California's share of the Mojave Desert. The soil on my 2 1/2 acres is just slightly on the alky side of neutral,...
1
|
18 years ago
|
1 | |
|
|
Many Thanks
I don't always follow up my post with a thanks but I really appreciate the help and advice that has been given to me. Wine and beer making is a fun hobby (so is wine and beer drinking!), and is much...
1
|
18 years ago
|
1 | |
|
|
cloudy pinot gris
My recent batch of pinot gris seems to have difficulty clearing. After fermentation completed, I allowed the lees to settle then fined with bentonite and isinglass - these agent were added one right...
11
|
18 years ago
|
11 | |
|
|
Re-bottling port?
I hope I can drop in with the following query with regard to some old port. The corks are looking pretty dodgy and a couple of bottles of the dozen have either leaked or evaporated and have had to be...
2
|
18 years ago
|
2 | |
|
|
ML, needed?
Why are all you guys adding ML to red wine? I have never used it, do you think it is necessary? Wineryies usually ML their Chard only partially, say 16% of batch.
3
|
18 years ago
|
3 | |
|
|
Trying to make a Portwine from a Shiraz kit
I used a liter of Shiraz kit from Grand Cru to make a starter batch for my fresh Shiraz grapes, which worked just fine. My intention was later to go back and ferment the rest of this juice into a red...
—
|
18 years ago
|
— | |
|
|
Kousa Dogwood fruit?
I have access to some fruit of a Kousa Dogwood tree. I've never heard of it before but apparently the fruit is edible (I even found a jam recipe on the web). The owner just discards the fruit, so I...
1
|
18 years ago
|
1 | |
|
|
sweetening wine ..without sugar
Hello , Being a diabetic and a fruitwine producer , I wondered if commercial sweeteners can be used in wine that is meant to age for some years. More concrete I was thinking of cyclamates , aspartame...
7
|
18 years ago
|
7 | |
|
|
Measuring density
Simple question and I am sure there is a simple answer.... If I put some sugar in (say 1lb) and then after a few days how do I measure the density of the must? the bubbles make the must not unlike...
2
|
18 years ago
|
2 | |
|
|
When to add the ML culture?
I've read the 'ML?' post by Jim and it got me thinking about the two batches of Merlot I have in primary. I obtained fresh grapes from a farm in Escondido, the numbers were 24 Brix and total acid...
8
|
18 years ago
|
8 |