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2nd run Pyment?

Hello, Years ago I remember reading something about being able to use grapes to make a 2nd run wine by adding sugar wat...
2 comments posted 20yrs
posted by rbehunin
2 comments posted 20yrs posted by rbehunin

Flavoring new wine with concentrated juice

Newbie question. Were others who flavored/sweetened wine at bottling happy with the resulting wine ? Did it keep (1 - 3...
9 comments posted 20yrs
posted by helenacrawford
9 comments posted 20yrs posted by helenacrawford

Greater Kansas City Wine Classic

We held our 7th annual amateur wine contest last weekend. Best-Of-Show and Best-Of-Class winners are shown here with th...
2 comments posted 20yrs
posted by billfrazier
2 comments posted 20yrs posted by billfrazier

Expereinces with ICV-D21

Has anyone used D21 in a fermentation? What were your experiences? Thanks JF
2 comments posted 20yrs
posted by JF
2 comments posted 20yrs posted by JF

making my first really crappy wine

So some how I ended up with grape juice concentrate, which I hate. I took it and put it into an old handle of tequila (...
16 comments posted 20yrs
posted by gte465u
16 comments posted 20yrs posted by gte465u

Breathable Silicone Bung

http://www.morebeer.com/browse.html?category_id#88&keyword=&x=1&y=1&page=4 (scroll down to see a picture of one) Has any...
8 comments posted 20yrs
posted by mlracette
8 comments posted 20yrs posted by mlracette

Wine making pictures

I am trying to help my nephew with a biology project called Making Wine at Home, I am an armature wine maker myself and...
6 comments posted 20yrs
posted by jimrobertson
6 comments posted 20yrs posted by jimrobertson

Dried Soap in Bottle

I have a few batches of bottles I am determined to get clean. There were dried remenants of Red left in most bottles. I...
11 comments posted 20yrs
posted by jennarntsen
11 comments posted 20yrs posted by jennarntsen

Freeze concentrating brandy

Is it possible? I would like to add some plum brandy to a port-style kit I'm making, but I would like to get it back in...
5 comments posted 20yrs
posted by me
5 comments posted 20yrs posted by me

Cold stabilisation

As I have read acid can be removed by a Cold stabilization. They say that crystals will form on the container. I can no...
11 comments posted 20yrs
posted by roy
11 comments posted 20yrs posted by roy

Smell has gone from feet to inches

I had a bad smell that you could smell from up to three feet away that I treated with Bocksin yesterday. I have racked...
0 comments posted 20yrs
posted by roy
0 comments posted 20yrs posted by roy

Stock solution of So2

A 10% stock Solution of SO2 seems a simple and more accurate way to add SO2 to wine. I make mostly red wine and the SO2...
5 comments posted 20yrs
posted by pinodiuva
5 comments posted 20yrs posted by pinodiuva

European Wine Fighting for Survival

Quite a profound article. What do you guys think? DER SPIEGEL 44/2005 - November 5, 2005 URL: http://www.spiegel.de/int...
1 comments posted 20yrs
posted by cpmflannery
1 comments posted 20yrs posted by cpmflannery