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Fermentation slowing

I have tried to make a blueberry wine from blueberry syrup, preservative free. The syrup comes from Croatia and was mix...
6 comments posted 21yrs
posted by charliedatiinet.net.aus
6 comments posted 21yrs posted by charliedatiinet.net.aus

To adjust or not to adjust (an acidic issue)

What is your thinking on if and when to adust acid on a red wine (Syrah, Cabernet Sauvugnon, Merlot, Cab Franc, etc). I...
3 comments posted 21yrs
posted by ricferr
3 comments posted 21yrs posted by ricferr

Where to Obtain fresh Grapes in SoCal

Hi, I'm new to the forum and wanted to obtain fresh grapes for a 5+ gallon batch of Zinfandel. Any help with contact inf...
2 comments posted 21yrs
posted by Diamond.Vintner.1wk405
2 comments posted 21yrs posted by Diamond.Vintner.1wk405

Acid Test Kit - Refill

Several months a go I purchased an Acid Test "kit". A few months ago I purchased another Acid Test "kit" from a differe...
1 comments posted 21yrs
posted by trapbum
1 comments posted 21yrs posted by trapbum

Callapsible vessels

I think this has been asked befroe (perhaps by me) but is there any reason not to bulk age in the collapsible fermentat...
1 comments posted 21yrs
posted by edeaver
1 comments posted 21yrs posted by edeaver

TOMATO WINE UPDATE

hi guys, i made some tomato wine a couple months ago .its finished fermenting so i bottled it this week. the taste was...
1 comments posted 21yrs
posted by ds549
1 comments posted 21yrs posted by ds549

a complicated wine math question

This question gets increasingly complicated. I often end up with wines that have pH's that are either too high or too l...
14 comments posted 21yrs
posted by lg1111
14 comments posted 21yrs posted by lg1111

STRANGE thing w/Welch's!

This is very odd and I realize it probably sounds like a joke, but I just found an unusual bottle of old Welch’s grape...
5 comments posted 21yrs
posted by comp22
5 comments posted 21yrs posted by comp22

Smell

I was reading the post, "Help! funny smell" and I am wondering about the smell of the first batch of wine I made. The b...
6 comments posted 21yrs
posted by royc.
6 comments posted 21yrs posted by royc.

Inert Gas

Anyone use inert gas in their carboy? I have a 6gal and a 6.5gal carboy that won't be able to fill with wine when I rac...
7 comments posted 21yrs
posted by mphee
7 comments posted 21yrs posted by mphee

Fruit Fly Trouble

I have a 5 gallon batch of Concord grape wine in the primary right now and for some reason I have a fruit fly problem (...
16 comments posted 21yrs
posted by jonfoster
16 comments posted 21yrs posted by jonfoster

kieselsol

I live in the north west and would like to buy 1lite of kieselsol can anyone help me.
4 comments posted 21yrs
posted by jimrobertson
4 comments posted 21yrs posted by jimrobertson

Port/Forified Wine

Hi all :) I have a question that I was hoping you could help me with. I have 1 gallon of good robust (if young) dry red...
2 comments posted 21yrs
posted by phil
2 comments posted 21yrs posted by phil

Help! funny smell

I have 3 batches going, added yeast on Sunday. 1 is a 2gallon apple and pear, using K1-V1116 it is foaming nicely but h...
7 comments posted 21yrs
posted by StillAwake
7 comments posted 21yrs posted by StillAwake

Presses versus an old washing machine

I am starting to realize that not having a press is costing me money, almost a gallon of usable juice is left in the po...
12 comments posted 21yrs
posted by n3lsy
12 comments posted 21yrs posted by n3lsy