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Fizzing after chemical addition

I just did my acid adjustment and first SO2 addition to this year's wine, and I'm wondering about the resulting gas rel...
4 comments posted 22yrs
posted by ernie
4 comments posted 22yrs posted by ernie

N.J. Juice Question

I just bought pail juice from Corrado's in Northern New Jersey. My question is, "Is this fresh juice kept chilled to pr...
8 comments posted 22yrs
posted by sprebud
8 comments posted 22yrs posted by sprebud

Stabilizing - which temp?

What temperature should I leave the carboy for the 8 days for Stabilizing. Is it 18-24°C necessary or is a colder room,...
3 comments posted 22yrs
posted by shj107
3 comments posted 22yrs posted by shj107

Freeze effect on grapes

Does anyone have ideas on what effect frost has on grapes such as Baco Noir. I understand that late harvest and ice win...
19 comments posted 22yrs
posted by pinodiuva
19 comments posted 22yrs posted by pinodiuva

First time with the bladder press

Sunday is press day for the Merlot, and I seem to recall someone in here commenting that they first get the air out of...
2 comments posted 22yrs
posted by me
2 comments posted 22yrs posted by me

A strange ferment

Okay, a follow up to some posts I have made over the last few months. Back in February I started a 2.5 gal batch of Wel...
10 comments posted 22yrs
posted by gsinews
10 comments posted 22yrs posted by gsinews

Wh was it that mentioned Presque Isle?

All, I remember reading back in the posts about someone ordering everything from Presque Isle. Would that be www.piwine...
4 comments posted 22yrs
posted by a
4 comments posted 22yrs posted by a

Pectolase addition to mashed pears

Hello, My first post here and I have questions about pectolase additions to mashed pears before pressing. What amount o...
9 comments posted 22yrs
posted by jmf
9 comments posted 22yrs posted by jmf

substitute for raisins?

Greetings, fellow winemakers. i just bought a bunch of jalapenos - they were on sale for .99 cents a lb.... but most re...
2 comments posted 22yrs
posted by rickbrennospam
2 comments posted 22yrs posted by rickbrennospam

Better than Kraus

Anyone know a cheaper online supply shop in the US than EC Kraus? I just bought some stuff from them that was very high...
1 comments posted 22yrs
posted by BOB
1 comments posted 22yrs posted by BOB

Chateau Condom AOC Cotes de Duras Red

Chateau Condom Built in 1690 by Sieur de Condom - Perceval, Kings of France's squire. Located in Loubes-Bernac. A wines...
4 comments posted 22yrs
posted by PATRICK.JOUVENEL
4 comments posted 22yrs posted by PATRICK.JOUVENEL

Non-fermentable sweetners

I've interested in sweeteners and techniques for keeping beverages sweet yet still permitting bottle-conditioning. I ha...
11 comments posted 22yrs
posted by billvelek--NO-SPAM--
11 comments posted 22yrs posted by billvelek--NO-SPAM--

Topping up with marbles?

Hi all: I've got a few wine kits under my belt at this point, and I have a question about 'topping up.' Please refrain...
11 comments posted 22yrs
posted by kd
11 comments posted 22yrs posted by kd