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Need help with acid correction

I recently received delivery of a bucket of frozen Viognier from Brehm. It was listed as having a pH of 3.75 and a TA o...
7 comments posted 22yrs
posted by lg1111
7 comments posted 22yrs posted by lg1111

Corking with Nomacorc

I'm getting ready to cork with Nomacorc for the first time; I'd used regular cork before this. I was wondering if there...
13 comments posted 22yrs
posted by mtl
13 comments posted 22yrs posted by mtl

Orange Wine started or gone off?

Hi, started some orange wine the other day (about five days ago now). Twelve oranges, 3.5lbs sugar, yeast, nutrient, ac...
12 comments posted 22yrs
posted by billg
12 comments posted 22yrs posted by billg

blending non-MLF'ed Merlot with MLF'ed Merlot

Hi everyone. I've got my Merlot picked, cold soaked, and in the primary fermenter at the moment. I was talking to the g...
3 comments posted 22yrs
posted by schell2
3 comments posted 22yrs posted by schell2

mold on corks???

anyone have any clue as to why some of my wine would have mold growing on the outside of the cork...these were bottled...
11 comments posted 22yrs
posted by mohar871
11 comments posted 22yrs posted by mohar871

great little gadget to get rid of sediment...

my hubby bought a wine stopper/pourer...that has a little mesh type strainer on the inside. so when you pour into your...
11 comments posted 22yrs
posted by mohar871
11 comments posted 22yrs posted by mohar871

Welch's Wine updates...

I'm making 6 gallons of wine from welch's concentrates (6 white grape and peach, 3 white grape, 1 white grape and pear,...
10 comments posted 22yrs
posted by evilpaul
10 comments posted 22yrs posted by evilpaul

specific gravity

I'm learning about specific gravity and I need a little help. Say you have 5 bottles of saltwater solution. You know th...
4 comments posted 22yrs
posted by PawelB.lnx
4 comments posted 22yrs posted by PawelB.lnx

Bottle shock?

How long typically does "bottle shock" change the taste of the wine?
26 comments posted 22yrs
posted by jmoyer
26 comments posted 22yrs posted by jmoyer

Cherry Juice Wine

We had an overabundance of sour pie cheeries this year, and in the process of freezing them, had about 2 quarts of cher...
2 comments posted 22yrs
posted by jcfox1992
2 comments posted 22yrs posted by jcfox1992

Sediment in bottled wine

I've been working on a few batches of black currant wine for the past 1 months. I added sorbate with no finings and pro...
7 comments posted 22yrs
posted by camelot.1ezszm
7 comments posted 22yrs posted by camelot.1ezszm

Microwave corks?

I was browsing thru some old issues of Winemaker magazine, and came across a collection of "tips from experts". One tha...
5 comments posted 22yrs
posted by bwesley7
5 comments posted 22yrs posted by bwesley7

Apple press cloths...

Does anyone know where I can get good quality apple press cloths to use when buiding up "cheeses" for pressing. I'm loo...
0 comments posted 22yrs
posted by per.williamson
0 comments posted 22yrs posted by per.williamson

Malolactic Fermentation

How will I know when the malolactic fermentation is finished? Tests?
2 comments posted 22yrs
posted by sprebud
2 comments posted 22yrs posted by sprebud