Winemaking Craft Forum

  1. Home
  2. Winemaking Craft Forum
5283 Threads Posts
to

Worth reading in Winemaking Craft Forum

SO2 and taste

Anyone have any idea what the taste threshold concentration (in ppm) for free SO2? I would imagine that bound SO2 would...
3 comments posted 22yrs
posted by joe.giller
3 comments posted 22yrs posted by joe.giller

Increasing the PH of wine prior to botteling

I need some advice about how to increase the PH level of wine that is just about ready to bottle. I have been working w...
0 comments posted 22yrs
posted by atjo
0 comments posted 22yrs posted by atjo

liquid campden

When reading the latest issue of Wine Maker magazine, I spotted an advertisement by a California supply company offerin...
2 comments posted 22yrs
posted by jimbo
2 comments posted 22yrs posted by jimbo

wine made by stars or vips ?

Hello, I tried to look for information on wines made by stars or vips, what I found is as follows please tell me if you...
28 comments posted 22yrs
posted by mandm
28 comments posted 22yrs posted by mandm

Advice on Riesling Style

I have a batch of juice at 21 brix, pH 3.05 and TA 7.9 g/L. I'm guessing that these numbers are in (mostly) good ranges...
3 comments posted 22yrs
posted by na
3 comments posted 22yrs posted by na

Wine Question

This year I picked some wild grapes. I was not sure if I would try to make wine or jelly so I froze them. My question i...
2 comments posted 22yrs
posted by s-payne
2 comments posted 22yrs posted by s-payne

Export wine to Taiwan

Hi, I search a french firm to export white wine in Taiwan
0 comments posted 22yrs
posted by moi
0 comments posted 22yrs posted by moi

good first winekit?

I'd like to do a red, and am open to suggestions...
12 comments posted 22yrs
posted by evilpaul13
12 comments posted 22yrs posted by evilpaul13

Weak wine

I have a BrewKing's Selection Cabernet Sauvignon/Merlot in progress. I added the betonite in 2 litres of water, stired,...
3 comments posted 22yrs
posted by klayman3
3 comments posted 22yrs posted by klayman3

cold stabilizing in primary

I've decided to cold stabilize my Riesling in the primary. They have spent the last 3 weeks or so fermenting in sealed...
2 comments posted 22yrs
posted by me
2 comments posted 22yrs posted by me

Using a Press for the First Time

I've made red wine from grapes the past two years, and "pressed" by putting the skins in mesh bags and squeezed by hand...
7 comments posted 22yrs
posted by edlmarks
7 comments posted 22yrs posted by edlmarks

hard cider

I have made a hard cider and it has seemed to stop working. It is not clear at all and is very bitter. I would like a s...
3 comments posted 22yrs
posted by burch57
3 comments posted 22yrs posted by burch57

tannic acid in white wine

I've never added tannic acid when making white wine. Has this been a mistake? Is it too late to add now in Dec.? (My whi...
1 comments posted 22yrs
posted by folksong
1 comments posted 22yrs posted by folksong

New Brehm label info

I see Peter Brehm is now offering YAN and MAL information on his labels. I know what YAN is, but what's MAL? What is a...
1 comments posted 22yrs
posted by me
1 comments posted 22yrs posted by me