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posted 20yrs
posted by hekdic
Winemaking Craft Forum
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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, an...
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posted 20yrs
posted by winemaker
3 comments
posted 20yrs
posted by winemaker
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 hi...
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posted 20yrs
posted by hekdic
1 comments
posted 20yrs
posted by hekdic
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...
2 comments
posted 20yrs
posted by duchockm
2 comments
posted 20yrs
posted by duchockm
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...
3 comments
posted 20yrs
posted by calaghan
3 comments
posted 20yrs
posted by calaghan
Oak chip question
If I was to add oak chips during primary fermentation how much would I add per 100 lbs. of grapes?
4 comments
posted 20yrs
posted by jimrobertson
4 comments
posted 20yrs
posted by jimrobertson
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 .99...
5 comments
posted 20yrs
posted by Josy.Cotter
5 comments
posted 20yrs
posted by Josy.Cotter
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 d...
3 comments
posted 20yrs
posted by demersonbc
3 comments
posted 20yrs
posted by demersonbc
Cynthiana
I live in north Alabama, on a hill just 30 miles from the Tennessee line.
1 comments
posted 20yrs
posted by hekdic
1 comments
posted 20yrs
posted by hekdic
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 stren...
3 comments
posted 20yrs
posted by igorcarajo
3 comments
posted 20yrs
posted by igorcarajo
No bottle stability
Made a Merlot in a 6 gallon carboy. Used bentonite for hot stability during fermentation. Racked. Then chilled it for 2...
1 comments
posted 20yrs
posted by adrai1
1 comments
posted 20yrs
posted by adrai1
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...
12 comments
posted 20yrs
posted by cr-nospam-hoff
12 comments
posted 20yrs
posted by cr-nospam-hoff
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...
7 comments
posted 20yrs
posted by igorcarajo
7 comments
posted 20yrs
posted by igorcarajo
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 loo...
12 comments
posted 20yrs
posted by cr-nospam-hoff
12 comments
posted 20yrs
posted by cr-nospam-hoff
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...
9 comments
posted 20yrs
posted by Philip.Monte
9 comments
posted 20yrs
posted by Philip.Monte