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Malolactic Starter vs. Just Pitching It

I'm getting ready to add the malolactic to my pinot noir. My local wine/beer shop recommended drawing off some of the m...
5 comments posted 21yrs
posted by jgmillr1
5 comments posted 21yrs posted by jgmillr1

Wild Grape - anyone ever make?

OK, So I'm a bit of an experiementer, and I have Terry Garey's book on home winemaking. Inside she has a recipe for wil...
6 comments posted 21yrs
posted by a
6 comments posted 21yrs posted by a

Syrah - Fresh Grapes

All, Here is my latest batch. My first try with fresh grapes, and I am amazed at the experience and aromas. I live near...
3 comments posted 21yrs
posted by a
3 comments posted 21yrs posted by a

Is this Malo-lactic?

Here is a final picture of my latest batch. Syrah from fresh grapes. I have a question for all the experienced out ther...
1 comments posted 21yrs
posted by a
1 comments posted 21yrs posted by a

Fresh Juice Update

As I reported a few days ago, picked up some Baco must that had already fermented. The winery, Lakeview Cellars did the...
3 comments posted 21yrs
posted by ian
3 comments posted 21yrs posted by ian

Ruby Cabarnet Grapes

I am in a bit of experimenting stage with different grapes, and on a whim I picked up 2 boxes of Ruby Cabernet grapes....
6 comments posted 21yrs
posted by n3lsy
6 comments posted 21yrs posted by n3lsy

'hedgerow' wine - best mix of fruit?

Hi, I'm from Yorkshire, UK and I make wine from fruits I find in the countryside around where I live: blackberry, elder...
9 comments posted 21yrs
posted by mvlynch
9 comments posted 21yrs posted by mvlynch

Sangiovese grape not good this year??

I make wine with two different groups. Both groups are making sagiovese this year. Both batches of sagiovese grapes are...
5 comments posted 21yrs
posted by NotReallyMe
5 comments posted 21yrs posted by NotReallyMe

Cherry Juicy Juice

Went to the supply store to pick up some yeast..... They had their 6.5gal glass carboy's on sale for $20.99 so I bought...
1 comments posted 21yrs
posted by StillAwake
1 comments posted 21yrs posted by StillAwake

Malolactic Fermentation

I just have my first batch of grapes starting to ferment. We harvested Foch with a TA of 9, PH 3.3, Brix 18 (1.8 pounds...
1 comments posted 21yrs
posted by krug64
1 comments posted 21yrs posted by krug64

Fining

I have been using kieselsol and liquid gelatin to clear my wine but see my local supplier no longer carriers it. I woul...
30 comments posted 21yrs
posted by jimrobertson
30 comments posted 21yrs posted by jimrobertson

Water Hardness

Please, is there any way to determine hardness of tap water with household ingredients ? I know a soap will not produce...
16 comments posted 21yrs
posted by feranija
16 comments posted 21yrs posted by feranija

Cleanest alcohol for fortified wine/liqueur?

I am interested in fortified wine and liqueurs, and I noticed that some recipes say that you can use either grain alcoh...
14 comments posted 21yrs
posted by comp22
14 comments posted 21yrs posted by comp22

Lees Revisited

Below are the Enology Notes from Dr. Bruce Zoecklein pertaining to Lees. This has been a topic on recent post so maybe...
2 comments posted 21yrs
posted by plehmann
2 comments posted 21yrs posted by plehmann

Second harvest / pick

curious about experiences harvesting the second growth. quality differences? challenges? I have an opportunity to get so...
4 comments posted 21yrs
posted by pheron
4 comments posted 21yrs posted by pheron