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Vine Rooting

I have a grape vince that has a couple of canes that had laid on the ground and taken root before I got them up on a tr...
1 comments posted 22yrs
posted by OnTimeSoftware
1 comments posted 22yrs posted by OnTimeSoftware

Wine Sweetening

Well, finally after 2 freeze and thaw cycles my plum wine from last summer has cleared. Due to late rains last year the...
8 comments posted 22yrs
posted by fjrusso
8 comments posted 22yrs posted by fjrusso

Removing alcohol

Hallo, Just a quickie for you wine experts :) Does boiling remove the alcohol from mead/wine, and if so, how long shoul...
5 comments posted 22yrs
posted by nospam.druid1
5 comments posted 22yrs posted by nospam.druid1

Vermouth

would any one have a recipe for making Vermouth? Chris
1 comments posted 22yrs
posted by sat_chris2000
1 comments posted 22yrs posted by sat_chris2000

Oak and Concord

I want to thank all those who enlightened me a few months ago about the differences in adding oak during primary vs. af...
0 comments posted 22yrs
posted by gregcookspam
0 comments posted 22yrs posted by gregcookspam

Old Fruit Skins

Last year, when I was making a concord wine and a cherry wine, I was told to keep the skins after maturation and freeze...
0 comments posted 22yrs
posted by kerbside
0 comments posted 22yrs posted by kerbside

Acid Substitute

As I went to do an A/O this morning, it became evident that I'd run myself out of Phosphoric acid. Can I use a comparabl...
7 comments posted 22yrs
posted by peacefulclyde
7 comments posted 22yrs posted by peacefulclyde

Pinot Noir is too tannic

Dear All I have a problem with my Bourgogne Pinot Noir 2003 as it seems too tannic. I added (from a some what secure so...
4 comments posted 22yrs
posted by REMOVETHISmcameron
4 comments posted 22yrs posted by REMOVETHISmcameron

TA...why bother?

why bother going to the trouble of measuring TA in wine when pH is far more important oenologically. pH influences colo...
2 comments posted 22yrs
posted by theramsays
2 comments posted 22yrs posted by theramsays

lalvin k1-v1116 funk?

I usually use Lalvin ec-1118 (no particular reason), and have had consistently excellent results. As an experiment, I b...
2 comments posted 22yrs
posted by bron
2 comments posted 22yrs posted by bron

Re: Storing wine

Just an observation, I store all my wine in our basement. And as I build up my stock (so to speak), I have had a small...
27 comments posted 22yrs
posted by ask4it
27 comments posted 22yrs posted by ask4it

Well, here are some of my numbers

Finally had a chance to pull out my chemistry set yesterday. Here are the results: Kits: -- BK Carmenere Malbec: pH 3.2...
4 comments posted 22yrs
posted by C2H5OHeart
4 comments posted 22yrs posted by C2H5OHeart

fining problem

I am trying to fiqure out what happened with my resiling. I fined with Bentonite and sparkolloid and the wine became cr...
3 comments posted 22yrs
posted by rormseth
3 comments posted 22yrs posted by rormseth

Problems with Golden Raisins...

I have a gallon of banana wine and a gallon of dandelion wine in the secondary. They are both Jack Keller recipes, and...
2 comments posted 22yrs
posted by pdndr
2 comments posted 22yrs posted by pdndr

stuck fermentation?

A week or two ago (two, I think) I added the F-pack to a Brewking white zinfindel. It began burbling again, and stopped...
3 comments posted 22yrs
posted by hawk
3 comments posted 22yrs posted by hawk