Winemaking Craft Forum

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New Wine Log Software

I'm currently creating new desktop software for winemakers. It incorporates a complete database management system, alon...
8 comments posted 22yrs
posted by robtyrie
8 comments posted 22yrs posted by robtyrie

Love the sound of breaking glass

As I was flushing a sanitized carboy down in my basement in prep for a rack it slipped a bit. The concrete floor's eyes...
15 comments posted 22yrs
posted by beatnik54
15 comments posted 22yrs posted by beatnik54

Racking, bulk aging and metabisulfite

I racked to a secondary 2 weeks ago, added the isinglass and it has fallen brilliantly clear as of now. It is sitting o...
2 comments posted 22yrs
posted by kdf5
2 comments posted 22yrs posted by kdf5

Fizzy,carbonated wine????

I make a standard Welche's Grape Juice wine and I have noticed that the wine is good ,but fizzy. My wife rather likes i...
2 comments posted 22yrs
posted by nospammm
2 comments posted 22yrs posted by nospammm

Dragon fruit

Hello, this is my first email to a newsgroup ever, but I'll get used to it. I've been reading this group for a while no...
1 comments posted 22yrs
posted by roskar
1 comments posted 22yrs posted by roskar

a complementary for your wine

now after all your hard work and appling all of your skills, then waiting for the aging process, your sitting down enjo...
0 comments posted 22yrs
posted by dpwsrt2
0 comments posted 22yrs posted by dpwsrt2

Bulk vs Bottle Aging

We all know the more time you allow the wine to develop, the better the result.However, I only have so many carboys sit...
10 comments posted 22yrs
posted by insprucegrove
10 comments posted 22yrs posted by insprucegrove

Secondary transfer...

Hi, I'm making my first wine kit, have made beer and wine for years. The kit is a 23 liter Australian Cabernet, now abo...
6 comments posted 22yrs
posted by SteveThompson
6 comments posted 22yrs posted by SteveThompson

FAQ: rec.crafts.distilling

This is a FAQ for rec.crafts.distilling. Currently this FAQ is in it's early stages, but will be improved over time. Th...
2 comments posted 22yrs
posted by liquidgroovexxxspam
2 comments posted 22yrs posted by liquidgroovexxxspam

Campden, Sorbate and Cloudy Wine

I stabilized a brilliantly clear Strawberry wine (3 gal) with 1.5 tsp of sorbate and three campden tablets. The wine we...
4 comments posted 22yrs
posted by ajrawls
4 comments posted 22yrs posted by ajrawls

Stuck Fermentation

All, I have a State Lane Cabernet from Brehm that was 27 brix prior to fermentation. I had fermentation cranking for a...
1 comments posted 22yrs
posted by robert_reilly
1 comments posted 22yrs posted by robert_reilly

Blending Wines

I am hoping to start a general discussion on blending wines. I can see some technical reasons to blend wines such as ba...
7 comments posted 22yrs
posted by saracejo
7 comments posted 22yrs posted by saracejo

Mold on top of wine

I racked a batch of orange wine two days ago and now I notice there are littlespots of white mold floating on the top....
2 comments posted 22yrs
posted by billbernice1
2 comments posted 22yrs posted by billbernice1

Choice of fining agents

I've had tremendous success with Spagnol's gelatin/kieselsol combo. I've used it on reds and whites and it's rarely let...
0 comments posted 22yrs
posted by C2H5OHeart
0 comments posted 22yrs posted by C2H5OHeart