Latest threads in Winemaking Craft Forumshow only best voted threads
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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 idea where I can find any? AP
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18 years ago
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Fining
I'm sort of new to wine making and have heard Sparkolloid is prefered by a lot of people compared to Isinglass. Can anyone comment? crhoff
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18 years ago
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wine filter
I make exclusively country or fruit wines. A few have great difficulting clearing and I very much like good color and clarity. I am right now for the first time trying a Vinebrite Filter to filter 5...
2
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18 years ago
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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 the surface.......is this the tartaric starting to crystalize?
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18 years ago
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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 fridge for a few weeks while I'm on holidays. Is 3 weeks too long? Alternatively, I...
1
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18 years ago
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1 | |
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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 drank a glass of the stuff (nice and clear) and although it doesnt taste much...
11
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18 years ago
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Straining out fruit chunks and squeezing the rest of their juices
I'm about to rack the cranberry wine that's fermenting. My plan is to strain out the cranberries and transfer the liquid in steps from a large pot. I'll then push down on the strain cranberries with...
2
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18 years ago
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Meadowsweet
Has anyone ever used meadowsweet to flavour a mead, or wine? If so, what is a good starting quantity to use?
2
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18 years ago
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2 | |
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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 of .98. On my testing, the pH is actually closer to 2.89. Would you pre-treat...
12
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18 years ago
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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? Thanks.
2
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18 years ago
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2 | |
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Ascorbic acid sources
I couldn't google this info..Has anyone ever used "Fruit Fresh" as their source of ascorbic acid and oxidation reduction/prevention? Thanks, Jim L.
14
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18 years ago
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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, short of trial and error, is there an EASY mathmatecal solution for a 5 gallon...
8
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18 years ago
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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 same color and bottle shape no matter the source. Is there a web site that...
5
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18 years ago
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Raspberry Wine Question
I am about to follow this recipe from 'First Steps in Winemaking' by CJJ Berry: 4 lb. raspberries 1 (Imperial) gallon boiling water 3 ½ lb. sugar Yeast and nutrient Method: Bring the water to the...
3
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18 years ago
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Centrifuging wine (update)
Tom mentioned a while back he uses a washing machine centrifuge. Some front load washing machines spin at 1200-1500 RPM. About twice the speed of uprights. The secret in making front load washers work...
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18 years ago
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