Latest threads in Winemaking Craft Forumshow only best voted threads
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Barrel Advice?
I know this will sound insane but I have a 5 gallon barrel that is untoasted; I have been using it for about a year. I HATE the flavor it imparts. For lack of a better word, it's 'green'. Short of...
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18 years ago
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pH test papers
I have never tested my wines for pH before and thought I'd get started with some low cost test papers. I received a package of them today that I ordered over the internet. There is a color chart (2.8...
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18 years ago
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"Red" tinted wine bottles
Does anyone know where I can get wine bottles that are tinted red? Years ago, I got some Cranberry wine in Wisconsin that came in a red bottle. I'd like to get a couple of cases of red bottles for a...
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18 years ago
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Easiest homemade wine?
OK, I found a couple websites describing how to make super-easy homemade wine from your own fruit or grapes. I've made batches "scientifically" in the past but recently came across a story about a...
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18 years ago
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Welch's Chardannay ???
I have made several batchs wine from Wech's frozen white grape juice. I just tried a three gallon batch from the same frozen juice, but this time I added some flavoring trying to get a poor man's...
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18 years ago
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Highest usable Brix for Cabernet
What is the highest BRIX allowable for a fine Cabernet Sauvignon? I have the chance to pickup some fruit at a 24 Brix, is this too high? No word on the pH or TA. THanks!
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18 years ago
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Temperature effect on yeast
I am going to ferment my wine in the garage. The temp will be about 52 - 66 tops now. The yeast I bought says active range is 59 - 85 degrees ( White Labs). Will the yest still ferment properly. Lou.
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18 years ago
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about finest top Wines :...
Hi, We have got some bottles of Pétrus in the original box of 6 pieces in differents vintage : 2001/2000/1990/1989/1985/1982/1981. Also available one by one : Château Lurs de Saluces : Yquem...
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18 years ago
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pH in wine
How can I cheaply and easily determine pH value in my wine, and does anyone know how to do a paper cromatography to determine a presence of malic acid?! Thanks Kresimir
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18 years ago
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ML Queston
Is it better to press of after alcoholic fermentation and then add the ML and let it sit in 23 liter carboids in a warm room till the Ml is complete or is it better to add the ML into the primary...
4
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18 years ago
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S.G. QUESTION
hi to all. i had a silly thought. what makes , say, your specific gravity higher at the beginning of fermentation? is it the sugar, the fruit juice or both ? i started wondering if you can raise s.g....
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18 years ago
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Blending Apples
This is only remotely related to wine making by the fact that I often see people discussing what apples to blend, but I found it interesting anyway -- I had a little bottle of Tropicana 100% Apple...
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18 years ago
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Perry advice sought
My wife has decided to take a crack at making some perry from the many Bosc pears we have from our tree. She has multiple recipes, and plenty of equipment from my wine shed - but I'm anable to answer...
3
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18 years ago
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After First Racking
I have a batch of beet wine going right now that is about 3 1/2 weeks old and has slowed down fermenting considerably. The recipe I an loosely following calls for the introduction of a substantial...
3
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18 years ago
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Frozen orange or grape juice
I would like to make wine from juice I can buy in the store. I understand I would need brands that are 100% grape, orange, apple, etc juice. I think I also understand that I would need to add sugar to...
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18 years ago
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