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Where do you get...

...grape juice for making wines? Cabernet? Merlot? Zinfandel? Etc.?
6 comments posted 21yrs
posted by N2310D
6 comments posted 21yrs posted by N2310D

Pumpkin Wine: Any tricks?

Sometime in the next 2-4 weeks I hope to make a couple of one gallon batches of pumpkin wine using Jack's recipe. I was...
22 comments posted 21yrs
posted by jsprague5
22 comments posted 21yrs posted by jsprague5

H2S during hot fermentation

I have some cab sauv fermenting very hot with RC212. It started very slow so I added some yeast nutrient now after 3 da...
13 comments posted 21yrs
posted by pinodiuva
13 comments posted 21yrs posted by pinodiuva

Apple Cider Wine - adding Tannin

Hi. I'm taking some Apple Cider (no additives, just pastuerized) for a gallon of wine. Have Jack Keller's recipe, he st...
11 comments posted 21yrs
posted by dave1225
11 comments posted 21yrs posted by dave1225

Leaking Barrel

I have a 1-gallon cask that I use for oaking small batches. I've used it for several years, but this year, it sprung a...
3 comments posted 21yrs
posted by Pavel314
3 comments posted 21yrs posted by Pavel314

Vine reccomendations requested

Newbie here.... I live on the east side of the Sierra Nevada, near the north end of California's share of the Mojave De...
1 comments posted 21yrs
posted by N2310D
1 comments posted 21yrs posted by N2310D

Many Thanks

I don't always follow up my post with a thanks but I really appreciate the help and advice that has been given to me. W...
1 comments posted 21yrs
posted by 1kennedyp
1 comments posted 21yrs posted by 1kennedyp

cloudy pinot gris

My recent batch of pinot gris seems to have difficulty clearing. After fermentation completed, I allowed the lees to se...
11 comments posted 21yrs
posted by rddamiani
11 comments posted 21yrs posted by rddamiani

Re-bottling port?

I hope I can drop in with the following query with regard to some old port. The corks are looking pretty dodgy and a co...
2 comments posted 21yrs
posted by sacha
2 comments posted 21yrs posted by sacha

ML, needed?

Why are all you guys adding ML to red wine? I have never used it, do you think it is necessary? Wineryies usually ML the...
3 comments posted 21yrs
posted by louvel
3 comments posted 21yrs posted by louvel

Trying to make a Portwine from a Shiraz kit

I used a liter of Shiraz kit from Grand Cru to make a starter batch for my fresh Shiraz grapes, which worked just fine....
0 comments posted 21yrs
posted by sgbrix
0 comments posted 21yrs posted by sgbrix

Kousa Dogwood fruit?

I have access to some fruit of a Kousa Dogwood tree. I've never heard of it before but apparently the fruit is edible (...
1 comments posted 21yrs
posted by jstave
1 comments posted 21yrs posted by jstave

sweetening wine ..without sugar

Hello , Being a diabetic and a fruitwine producer , I wondered if commercial sweeteners can be used in wine that is mea...
7 comments posted 21yrs
posted by lapeste_MAPSON
7 comments posted 21yrs posted by lapeste_MAPSON

Measuring density

Simple question and I am sure there is a simple answer.... If I put some sugar in (say 1lb) and then after a few days h...
2 comments posted 21yrs
posted by noreply
2 comments posted 21yrs posted by noreply

When to add the ML culture?

I've read the 'ML?' post by Jim and it got me thinking about the two batches of Merlot I have in primary. I obtained fr...
8 comments posted 21yrs
posted by Diamond.Vintner.1x7pzy
8 comments posted 21yrs posted by Diamond.Vintner.1x7pzy