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Peach Wine Help

I am currently making a 5-6 gallon batch of Peach Wine. I racked it for the first time yesterday (3 weeks or so after b...
8 comments posted 21yrs
posted by jfouts1979
8 comments posted 21yrs posted by jfouts1979

gross lees vs. fine lees and when to rack

After making wine for 5 years, I'm embarrassed to admit that I'm not sure I know the difference between gross and fine...
22 comments posted 21yrs
posted by lg1111
22 comments posted 21yrs posted by lg1111

re-use of old bottles

I like to re-use my old bottles from the store bought wine that I have and that others give me, but I have the hardest...
17 comments posted 21yrs
posted by dmhjmh
17 comments posted 21yrs posted by dmhjmh

Comments on my Zin and Merlot numbers

I have 4 buckets of merlot with 4.5gal in them All crushed from 6 cases of grapes. I only measured 2 of the buckets. I...
8 comments posted 21yrs
posted by hombrewdude
8 comments posted 21yrs posted by hombrewdude

How to check SG TA and pH in freshly crushed must?

I took some readings in some fresh must that was just crushed. It seemed hard to check SG with a hydrometer, as there a...
6 comments posted 21yrs
posted by hombrewdude
6 comments posted 21yrs posted by hombrewdude

Looks good on the top?

Hi ....ever buy a lug of grapes ..say Merlot.........the top 15 clusters that are showing look great.....THEN suddenly...
1 comments posted 21yrs
posted by jomuam
1 comments posted 21yrs posted by jomuam

1 tsp. Acid Blend??

Hi Folks, Have not been so active in the cellar lately. Have four 23l carboys that have been sitting for a while (2 whi...
8 comments posted 21yrs
posted by C2H5OHeart
8 comments posted 21yrs posted by C2H5OHeart

Poly Drums for long term storage

Is anyone using Poly Drums for long term storage? If so, have you noticed any problems/benefits? I know that plastic ca...
0 comments posted 21yrs
posted by dimariadav
0 comments posted 21yrs posted by dimariadav

concurrent malolactic fermentation

What does it mean when a yeast is said to be/or not to be "tolerant of concurrent malolactic fermentation" Thanks Stu
4 comments posted 21yrs
posted by StillAwake
4 comments posted 21yrs posted by StillAwake

how bout this as a way of pumping wine

you have 2 holes in your stopper, one for the air lock, the other is a glass rod that extends almost to the bottom. whe...
5 comments posted 21yrs
posted by sevenoutpinball
5 comments posted 21yrs posted by sevenoutpinball

Fermentation help

Hi everyone I need some assistance. I live in Calgary, Alberta. I have noticed that the fermentation process in very qu...
2 comments posted 21yrs
posted by <mefp
2 comments posted 21yrs posted by <mefp

Basic help with TA testing

I purchased a bulk bottle of .1 NaOH and indicator solution. The standard method would be??: 15ml of wine 3 drops of in...
2 comments posted 21yrs
posted by hombrewdude
2 comments posted 21yrs posted by hombrewdude

tell me about yeast mutation

I've been told this is nasty, what do YOU know?
6 comments posted 21yrs
posted by sevenoutpinball
6 comments posted 21yrs posted by sevenoutpinball

Sake again

I made, on my 1st try a really nice traditional mead. It must have been beginners luck or the fact that it was only hon...
3 comments posted 21yrs
posted by 1kennedyp
3 comments posted 21yrs posted by 1kennedyp

Favorite Hybrid Wines

Hi: What's your favortite hybrid red and favorite hybrid white? What vinifera are they similiar too? I am planning the...
5 comments posted 21yrs
posted by midnight
5 comments posted 21yrs posted by midnight