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strawberry blackberry blend

Hi, group... has anyone done much with "berry blends?" I had a strawberry that I was never really satisfied with. Had a...
1 comments posted 22yrs
posted by rickbrennospam
1 comments posted 22yrs posted by rickbrennospam

After Stabilizer Added - Next?

New here, though we've been making wine for a little while. We've added the stabilizer to the wine (can't recall exactl...
11 comments posted 22yrs
posted by megatron2k02
11 comments posted 22yrs posted by megatron2k02

Sparkling Wine Question

Hello - I am making sparkling wine using a white wine kit (which I have had experience with before and am satisfied wit...
3 comments posted 22yrs
posted by gabrielo
3 comments posted 22yrs posted by gabrielo

Re: happy holidays

Happy Holidays to everyone from Wisconsin! No snow, just cool and sunny. We're going to have a Chardonnay wine with our...
1 comments posted 22yrs
posted by ask4it
1 comments posted 22yrs posted by ask4it

Paper Chromatography Ambiguity

So I'm staring at the results from a MLF test and I'm wondering if there's a faint indicator of malic acid or it's just...
5 comments posted 22yrs
posted by michael
5 comments posted 22yrs posted by michael

Frontenac Port

My wife and I made a Port style wine from the first harvest of our Frontenac vines in 2002. The sugar climbed to just o...
0 comments posted 22yrs
posted by aspuhala
0 comments posted 22yrs posted by aspuhala

Mulled Mead

Having introduced my cousin to mead several years ago she has decided to bring Mulled Mead to Christmas this year (Dec...
2 comments posted 22yrs
posted by Cheeseball
2 comments posted 22yrs posted by Cheeseball

Sulfur stick hanger

I need to make something for hanging through the small bung hole (35 mm diameter) of my 30 liter barrel so that I can b...
5 comments posted 22yrs
posted by me
5 comments posted 22yrs posted by me

Plum Wine

I am new to winemaking and am interested in making a plum wine. I would prefer to use a fruit base instead of fresh plum...
2 comments posted 22yrs
posted by bakechad
2 comments posted 22yrs posted by bakechad

Removing green flavors

I have a half barrel of pinot that was crushed by foot and the stems were left in for 24 hours. I chickened out and end...
13 comments posted 22yrs
posted by michael
13 comments posted 22yrs posted by michael

Creating brett

So this may seem a bit insane, but I'm trying to figure out how to introduce a bit of brett into the mix. I like a tiny...
13 comments posted 22yrs
posted by michael
13 comments posted 22yrs posted by michael

Grapes in Virginia

I have been making wine in Virginia for 3 years now and have yet to find someplace that sells PYO wine grapes. Does any...
3 comments posted 22yrs
posted by arjay13
3 comments posted 22yrs posted by arjay13

Quick Question

I assume that everyone adds the bentonite at the initial stages of primary fermentation, correct?
5 comments posted 22yrs
posted by ffg1
5 comments posted 22yrs posted by ffg1

Help Wanted

I recently found a bottle of wine that is over 100 years old. I am trying to find out more about this bottle of wine, t...
1 comments posted 22yrs
posted by capebretoner
1 comments posted 22yrs posted by capebretoner