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Low initial SG with white kit: 1.050, not 1.060-1.070

Hi all, Started a Selection white wine kit this morning -- trying an experiment where I put two pints of blueberries in...
4 comments posted 22yrs
posted by matthewshepherd
4 comments posted 22yrs posted by matthewshepherd

Campden on top

I crush C tabs with a pill crusher and typically dissolve the powder in some wine before adding to the carboy. However,...
0 comments posted 22yrs
posted by bwesley7
0 comments posted 22yrs posted by bwesley7

NG Question

I thought this was a text only news group? I just opened a post that was a picture and was definitely off topic. I did n...
3 comments posted 22yrs
posted by raycNoSpam
3 comments posted 22yrs posted by raycNoSpam

winemaking NG???

2 comments posted 22yrs
posted by Ruby_Quintilus
2 comments posted 22yrs posted by Ruby_Quintilus

port wine problems

As an after thought in april this year, I took 8.5 ltrs of 50% cabernet and 50% shiraz must, most of the way thru ferme...
10 comments posted 22yrs
posted by bryan
10 comments posted 22yrs posted by bryan

Cherry wine

Hi. I want to tell you what I did and you tell me if I messed up or did OK. I have made wine using 2 cans Welsh's froze...
6 comments posted 22yrs
posted by jenco
6 comments posted 22yrs posted by jenco

A Newbie Story (but not mine)

I have a friend who wanted to try making a maple wine (take maple syrup and use it like honey for a mead). Being the pe...
7 comments posted 22yrs
posted by Spam_Trap
7 comments posted 22yrs posted by Spam_Trap

Black Rot

I've discovered black rot on my grapes, what do I do now? What is a good safe fungicide for just a couple of vines?
5 comments posted 22yrs
posted by sprebud
5 comments posted 22yrs posted by sprebud

Newbie Question - Fermentation Temperature

I'm certain this question is asked on a monthly basis, but I'd appreciate your patience with yet another newbie: Is it...
3 comments posted 22yrs
posted by chknhawk
3 comments posted 22yrs posted by chknhawk

Sake Question

I'm in the process of making sake: I started by making my Kome-Koji with 400 gr. steamed rice and Koji-Kin, then I mixe...
5 comments posted 22yrs
posted by weez1959nospam
5 comments posted 22yrs posted by weez1959nospam

Best price crusher/destemmer

I am looking for a manual ENO-3 model. Morebeer is $295 (free shipping) St Pats is $270 (dunno about shipping) I would r...
7 comments posted 22yrs
posted by gregarpp
7 comments posted 22yrs posted by gregarpp

Problem with "food grade" plastic primary fermenter

Hi all, I bought a couple of 1.5-gallon "food grade" plastic containers to use as primaries over a year ago at a kitche...
13 comments posted 22yrs
posted by matthewshepherd
13 comments posted 22yrs posted by matthewshepherd

Cloudy commercial wine

We have a small commercial vineyard/winery in the area that has produced a cloudy Pinot Noir. The vintner claims that t...
6 comments posted 22yrs
posted by kapna
6 comments posted 22yrs posted by kapna

Chambourcin Vines

Hi, Could anyone advise me on the best way to train Chambourcin vines? Two or three arm Kniffin, or some other method?...
3 comments posted 22yrs
posted by ebayr
3 comments posted 22yrs posted by ebayr

Stabilizer Question??

I make Welches GrapeJuice wine and notice that I don't need to stabilize if I refridgerate my carboys and slightly unsc...
3 comments posted 22yrs
posted by nospammm
3 comments posted 22yrs posted by nospammm