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dealing with high tannin level in merlot

Hi ....have 5 gal of merlot....central valley grapes from last fall....I may have left too many stems in the primary......
3 comments posted 21yrs
posted by jomuam
3 comments posted 21yrs posted by jomuam

Never Give UP!!!!

I had a rather horid batch of apple mead that used wild honey and it came out with the most awful aftertaste, like a ki...
13 comments posted 21yrs
posted by the
13 comments posted 21yrs posted by the

Label Contest

There is a wine and beer label contest at www.perfectbrewing.com . Some money prizes. I just sent them my "Trania, I hop...
0 comments posted 21yrs
posted by weldon
0 comments posted 21yrs posted by weldon

Wine label contest

There is a wine and beer label contest at www.perfectbrewing.com . Some money prizes. I just sent them my "Trania" label...
0 comments posted 21yrs
posted by udigital4
0 comments posted 21yrs posted by udigital4

Green wine

As this year's St. Patrick's Day is just past, my wife was thinking about green beer and wondered if I could make green...
6 comments posted 21yrs
posted by MatthewGivens
6 comments posted 21yrs posted by MatthewGivens

cider question

Hi, I'm trying to make some hard cider. I put a bit of bakers yeast in a half gallon bottle of apple juice (I didn't ad...
8 comments posted 21yrs
posted by juudzv
8 comments posted 21yrs posted by juudzv

Cranberry will not start

I have a Cranberry that will not start fermenting. Any ideas? I am using RC212 and I have added yeast energizer. The PH...
10 comments posted 21yrs
posted by add
10 comments posted 21yrs posted by add

Oak chips and tannin

I want to experiment with oak, so I've been re-reading the oak barrel chapter in Pambianchi's "Techniques in Home Winem...
22 comments posted 21yrs
posted by errollo
22 comments posted 21yrs posted by errollo

Why should pH drop after fermentation?

I've recently completed several batches of whites. In many of these, the initial pH of the juices were in the 3.6 range...
4 comments posted 21yrs
posted by lg1111
4 comments posted 21yrs posted by lg1111

Tart tasting wine

I have 20 gallons of a cab that I started from fresh grapes last fall. I've kept a close eye on it and was planning on...
11 comments posted 21yrs
posted by beatnik54
11 comments posted 21yrs posted by beatnik54

Two yeasts - other questions

OK, this started in another topic, but I find it interesting enough to ask a few additional questions as a separate top...
10 comments posted 21yrs
posted by robert_woodard
10 comments posted 21yrs posted by robert_woodard

alt.food.wine?

Anybody know what happened to alt.food.wine? It was my second favorite NG... Bart
2 comments posted 21yrs
posted by bwesley8
2 comments posted 21yrs posted by bwesley8

Too late?

Hi, I have realised that one of my batches has not been racked for over four months. Is this likely to cause a problem i...
6 comments posted 21yrs
posted by no
6 comments posted 21yrs posted by no

Two Yeasts - fruit and finishing dry

Any thoughts on using two yeasts? One for the fruit and one to help finish the wine dry. I've got a Chardonnay kit whic...
13 comments posted 21yrs
posted by dshesnicky
13 comments posted 21yrs posted by dshesnicky

HELP!!! Watered Down Wine

I have a question for the group. In my first attempt at winemaking, I used a 48oz can of SunCal zinfandel concentrate a...
2 comments posted 21yrs
posted by chris
2 comments posted 21yrs posted by chris