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Al cap tool?

Hey everyone. My grapes are arriving next weekend and being that the "paddle" section of my cap tool has been rendered...
5 comments posted 21yrs
posted by partick.mcdonald
5 comments posted 21yrs posted by partick.mcdonald

Yet another peach inquiry

greetings to all: we've got a batch of straight peach in the primary; 30-ish# fresh, 20# frozen(no listed additives on...
5 comments posted 21yrs
posted by drobneck
5 comments posted 21yrs posted by drobneck

Making co2 for extended maceration etc.

Hi ...just wanted to say that I found this page... http://www.ntnu.no/~foksen/co2.htm ... if it works well it should be...
4 comments posted 21yrs
posted by jomuam
4 comments posted 21yrs posted by jomuam

is my fermentation stuck?

I'm a newbie working on my fourth batch of kit wine, an amarone-style with raisins from Wine Kitz. The last batch of re...
3 comments posted 21yrs
posted by dridgway
3 comments posted 21yrs posted by dridgway

Pressing while whole clusters

Hi folks, I have some gewurztraminer which was frozen after harvest - whole on the stalks. I do not have access to a cr...
4 comments posted 21yrs
posted by stephen_small
4 comments posted 21yrs posted by stephen_small

Aging technology

Check this out. http://www.timesonline.co.uk/article/0,,3-1819067,00.html Ross. To email, remove the "obvious" from my a...
3 comments posted 21yrs
posted by rossr35253
3 comments posted 21yrs posted by rossr35253

Ideas Wanted: Moving 15 gallons down the stairs

Morning- I've a problem: How do you move 15 gallons of wine downstairs? In the past I've just moved bags of wine downst...
21 comments posted 21yrs
posted by purduephotog2
21 comments posted 21yrs posted by purduephotog2

Sparkling wine question

Hello - This is my second shot at a sparkling white wine. The first time I added sugar (1/2 cup for 23 litres) and the...
2 comments posted 21yrs
posted by gabrielo
2 comments posted 21yrs posted by gabrielo

Dissolving bentonite

I've been experimenting with using bentonite to clarify. I've been trying to add it with the must before pitching the y...
6 comments posted 21yrs
posted by rockobonaparte
6 comments posted 21yrs posted by rockobonaparte

Slow fermentation part 2

Thanks for the suggestions I got for my slowing blueberry fermentation. I added energiser, nutrient and oxygen[by pouri...
0 comments posted 21yrs
posted by charliedatiinet.net.aus
0 comments posted 21yrs posted by charliedatiinet.net.aus

Barbera and dolcetto from asti piemonte italy

Good Evening, i am a wine producer in Asti Piemonte Italy, i produce dolcetto d' asti docg , moscato d' asti doc, barbe...
1 comments posted 21yrs
posted by jane.mic
1 comments posted 21yrs posted by jane.mic

First racking

The Merlot is now racked and in carboys. Now have 23 gals of Syrah, and 25 gals of Merlot settling and aging. Some ques...
2 comments posted 21yrs
posted by ricferr
2 comments posted 21yrs posted by ricferr

Question about adding yeast

I just got some more fresh juice yesterday. Regina: chardonnay, chianti and merlot. (is there a 12 step program... ;) )...
5 comments posted 21yrs
posted by mphee
5 comments posted 21yrs posted by mphee

Corking a bottle

Newbie here again. A friend of mine who used to make wine a lot was telling me that I should put the cork in with a pie...
11 comments posted 21yrs
posted by mphee
11 comments posted 21yrs posted by mphee

How to avoid sulfites

Everyone seems to say that sulfites are a must. What are your options for people that are sensitive to sulfites?
3 comments posted 21yrs
posted by sportinus
3 comments posted 21yrs posted by sportinus