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DeChaunac Grape Vinting tricks?

I'm working with a friend who plans on opening his winery in 2007. He had the state enologist stop by and taste his win...
2 comments posted 21yrs
posted by daverwebb
2 comments posted 21yrs posted by daverwebb

copper and grape vines

I'm designing something for my vineyard trellis. It's rather complicated, and I won't go into detail here. But I need t...
2 comments posted 21yrs
posted by jchorniak
2 comments posted 21yrs posted by jchorniak

Regina juice

I know many of you make wine from Regina juice, as I do. However, I have not tried their Pinot Noir, Barbera or Syrah....
4 comments posted 21yrs
posted by orams
4 comments posted 21yrs posted by orams

Sucrose

I am almost ready to begin making two gallons of blackcurrant and beetroot wine as previously discussed in this group a...
14 comments posted 21yrs
posted by alan
14 comments posted 21yrs posted by alan

Contamination?

Mkay, I just bottled off a "brandy" of sorts which consisted of 1 pint apricots, 1 pint peaches, 1 pint strawberries (a...
3 comments posted 21yrs
posted by carterhuff
3 comments posted 21yrs posted by carterhuff

Best Temp for secondary?

I'm new at winemaking and just made my first two batches. One Welch's concord red and one Welch's Niagara white. All ha...
17 comments posted 21yrs
posted by trapbum
17 comments posted 21yrs posted by trapbum

Carboy Tap

Does anyone know if there is product out there to tap a carboy? I saw in Elizabeth's Pizza here in Greensboro, behind t...
6 comments posted 21yrs
posted by djones
6 comments posted 21yrs posted by djones

Aluminum or Stainless Steel?

Does it really make a difference if you use an Aluminum pot or a Stainless Steel pot? This presumes you need to heat the...
24 comments posted 21yrs
posted by rdadams
24 comments posted 21yrs posted by rdadams

I live in Texas->no basement. How do I store wine?

Hi, I'm getting ready to make my first batch of wine. The problem that I'm trying to solve is how to store the wine. Th...
2 comments posted 21yrs
posted by igorcarajo
2 comments posted 21yrs posted by igorcarajo

Blueberry Acidity

My Blueberry is not fermenting. The PH is 3.11 and the temp is 80F. Is the PH a little low?
7 comments posted 21yrs
posted by add
7 comments posted 21yrs posted by add

Replacing Sugar with Raisins

If I were to replace some or all of the sugar in a Winemaking recipe, what weight of Raisins would replace 1lb of Sugar....
5 comments posted 21yrs
posted by thomas.nospamuno
5 comments posted 21yrs posted by thomas.nospamuno

Fruit Juicers

I have a good crop of cooking apples this year and wonder if it is worth purchasing a Juicer. How much juice would I ge...
4 comments posted 21yrs
posted by thomas.nospamuno
4 comments posted 21yrs posted by thomas.nospamuno

Brett and sulphite

Anyone have any hard data on whether sulphiting at crush reduces your risk of brett infection for the batch? JF
3 comments posted 21yrs
posted by jmf
3 comments posted 21yrs posted by jmf

Question on Wine storage

While this isn't technically about winemaking, all of us have to store and age our wine, at one time or another, so I f...
19 comments posted 21yrs
posted by jsprague5
19 comments posted 21yrs posted by jsprague5