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M Foch

There has been considerable discussion about making the perfect Pinot noir. Would most of the techniques that were sugg...
2 comments posted 21yrs
posted by jwrinch
2 comments posted 21yrs posted by jwrinch

trisodium phospate to clean wine bottles?

Can anyone recommend or not recommend trisodium phosphate to clean wine bottles? Is it OK if the bottles are cleaned out...
2 comments posted 21yrs
posted by smargita
2 comments posted 21yrs posted by smargita

hydroponic grapes update

To all who have expressed interest in the recent past: I have added a new page to the Africus Rex web page for hydropon...
1 comments posted 21yrs
posted by thunter
1 comments posted 21yrs posted by thunter

newbie advice required.

Ok so I want to start wine making and (I think) I know what equipment I need. My problem is chemicals and additives and...
2 comments posted 21yrs
posted by charrison
2 comments posted 21yrs posted by charrison

siphoning during bottling

Can anyone recommend an easy way to start the siphone when bottling wine? I have the Auto-Siphone (1/2 inch) that I use...
6 comments posted 21yrs
posted by smargita
6 comments posted 21yrs posted by smargita

Newbie question about stabilizing wine

I'm working on a Pinot Noir kit. When I went to test the specific gravity to see if it was OK to proceed to step 2, my...
4 comments posted 21yrs
posted by smargita
4 comments posted 21yrs posted by smargita

Bentonite

Hail all, I would like your comments on the use of bentonite. I read somewhere that it can grab as much as 1/5 of the f...
7 comments posted 21yrs
posted by no
7 comments posted 21yrs posted by no

"Wineries pop corks over new packaging"

Wineries pop corks over new packaging The pop of the cork, the elegant bottle and the sophisticated labels are the elem...
2 comments posted 21yrs
posted by yared22311
2 comments posted 21yrs posted by yared22311

Bottled Water - Strange Observations

I have a serious question, but I don't know what terminology is suitable for describing this: I considered bottled wate...
0 comments posted 21yrs
posted by nospamvino
0 comments posted 21yrs posted by nospamvino

Wine from Homemade Jelly?

I have 3 pints of Blackberry Jelly that never solidified. The ratio of Blackberry to sugar is 1:1. I was thinking of ma...
2 comments posted 21yrs
posted by starbuckcat
2 comments posted 21yrs posted by starbuckcat

Basic water chemistry

Any thoughts around water chem for 5 gallon red wine kits? Water is water? My frame of reference is brewing good Irish...
2 comments posted 21yrs
posted by none
2 comments posted 21yrs posted by none

Need Corking Help

My first attempt to cork my wine bottles resulted in a lot of shredded corks. I have an "Itallian wing corker" with 2 l...
2 comments posted 21yrs
posted by concentric_1999
2 comments posted 21yrs posted by concentric_1999

Tweaking Wine Kits

Ye experienced vinters, I've just polished off the first half of the end product of Winexpert's Island Mist Blackberry...
3 comments posted 21yrs
posted by nospam
3 comments posted 21yrs posted by nospam

pruning question

on fruiting canes developing a series of fruit bearing shoots, as well as non-fruiting shoots...should non-fruiting sho...
22 comments posted 21yrs
posted by thunter
22 comments posted 21yrs posted by thunter

pH and oxidation

I'm wondering if a wine that is oxidized will have a higher pH compared to the pH before the oxidation occured. Thanks
2 comments posted 21yrs
posted by orams
2 comments posted 21yrs posted by orams