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Lorina bottles

Hello all. I'm looking for the kind of 1 liter swingtop bottles that Lorina uses for their soda. Does anyone have any id...
7 comments posted 20yrs
posted by asp
7 comments posted 20yrs posted by asp

Fining

I'm sort of new to wine making and have heard Sparkolloid is prefered by a lot of people compared to Isinglass. Can anyo...
1 comments posted 20yrs
posted by cr-nospam-hoff
1 comments posted 20yrs posted by cr-nospam-hoff

wine filter

I make exclusively country or fruit wines. A few have great difficulting clearing and I very much like good color and c...
2 comments posted 20yrs
posted by hobbhavn
2 comments posted 20yrs posted by hobbhavn

One more on cold stabilization..........

I've got a carboy of chardonnay sitting on a cold porch, and it's starting to get what looks like snow flakes forming on...
1 comments posted 20yrs
posted by dlowe34731
1 comments posted 20yrs posted by dlowe34731

Cold Stabilization

Hi, I've got a batch of Baco Noir that I want to cold stabilize to drop the TA. Ideally, I'd like to leave it in the fr...
1 comments posted 20yrs
posted by tkcbb77
1 comments posted 20yrs posted by tkcbb77

Bottled Turbo Wine

After about a month, I finally bottled my turbo apple wine (made with turbo yeast). It will need some aging, but I just...
11 comments posted 20yrs
posted by mdginzo
11 comments posted 20yrs posted by mdginzo

Meadowsweet

Has anyone ever used meadowsweet to flavour a mead, or wine? If so, what is a good starting quantity to use?
2 comments posted 20yrs
posted by brewer
2 comments posted 20yrs posted by brewer

should I pre-treat with bicarbonate?

I have a batch of frozen riesling juice from Brehm that has a brix of 20.2 and a pH of what is listed as 3.09 and a TA...
12 comments posted 20yrs
posted by lg1111
12 comments posted 20yrs posted by lg1111

Specific Gravity Thingie

How do I use this ting? Do I fill a large test tube and float it in there or just float it in the 1 galoon carboy? Thank...
2 comments posted 20yrs
posted by mdginzo
2 comments posted 20yrs posted by mdginzo

Ascorbic acid sources

I couldn't google this info..Has anyone ever used "Fruit Fresh" as their source of ascorbic acid and oxidation reduction...
14 comments posted 20yrs
posted by winelinc
14 comments posted 20yrs posted by winelinc

How do you fortify wine?

If you have a wine with low total alcohol, say 10%, and wanted to raise it up a couple % using 70 or 80 proof vodka, sh...
8 comments posted 20yrs
posted by dlowe34731
8 comments posted 20yrs posted by dlowe34731

Bottle Shape and Color

Is there a reason for the various shapes and colors or tints of wines bottles? I notice that wine types comes in the sa...
5 comments posted 20yrs
posted by "do not spam"
5 comments posted 20yrs posted by "do not spam"

Raspberry Wine Question

I am about to follow this recipe from 'First Steps in Winemaking' by CJJ Berry: 4 lb. raspberries 1 (Imperial) gallon b...
3 comments posted 20yrs
posted by brewer
3 comments posted 20yrs posted by brewer

Centrifuging wine (update)

Tom mentioned a while back he uses a washing machine centrifuge. Some front load washing machines spin at 1200-1500 RPM...
0 comments posted 20yrs
posted by genepool
0 comments posted 20yrs posted by genepool