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Acidity Problem

Hello from Spain: I've just finished malolactic fermentation and the wine is too acid. However it only contains 0.5g ac...
1 comments posted 22yrs
posted by debece
1 comments posted 22yrs posted by debece

Collapsible secondary fermenters

I was looking at a plastic collapsible fermenter and was thinking it would be a great way of avoiding the dilution effe...
5 comments posted 22yrs
posted by edeaver
5 comments posted 22yrs posted by edeaver

Cabernet Severnyi source

Hello all, I am looking for a U.S. or Canadian nursery source for Cabernet Severnyi vines. Can anyone out there assist m...
2 comments posted 22yrs
posted by jmreiter
2 comments posted 22yrs posted by jmreiter

Porto wine best books ?

Hello, Can you all that have Porto wine books, recommend me the best most updated ones, with nice photos. I want in par...
5 comments posted 22yrs
posted by mandm
5 comments posted 22yrs posted by mandm

My first Batch yeast question

Hi all, Last night I started my first batch. I am using one of Jack's recipes for Strawberry wine. I made two slight ch...
4 comments posted 22yrs
posted by bisonmn
4 comments posted 22yrs posted by bisonmn

cap punching

Can you punch the cap too much? I work at home and have access to my fermenting must 24X7. I find myself punching the c...
9 comments posted 22yrs
posted by demersonbc
9 comments posted 22yrs posted by demersonbc

Legality of winemaking in TN

My ex-husband is trying to come up with reasons to take me back to court over custody . . . his only "real" complaint t...
17 comments posted 22yrs
posted by sara1
17 comments posted 22yrs posted by sara1

Barrel questions

Now that I've decided to get a barrel, likely a 50 liter Hungarian oak, a couple of questions come to mind.... One of t...
14 comments posted 22yrs
posted by me
14 comments posted 22yrs posted by me

Viognier Kit Opinions

I'd like to start a viognier to have for next summer, and would like to know if anyone has experience with any kits tha...
17 comments posted 22yrs
posted by edlmarks
17 comments posted 22yrs posted by edlmarks

degassing question

ok, i transferred from secondary fermenter to buckets to degas, and have been stirring them on and off for roughly a da...
7 comments posted 22yrs
posted by president
7 comments posted 22yrs posted by president

Film Yeast (part 2)

I seem to have film yeast in a few barrels of pinot. They have not been sulfured after fermentation and have not finishe...
5 comments posted 22yrs
posted by michael
5 comments posted 22yrs posted by michael

175 ml Bottles?

Does anyone have a US source for 175 ml (~6 oz) bottles? Preferably with screw tops.
7 comments posted 22yrs
posted by not
7 comments posted 22yrs posted by not

Wine vinegar - need advice

I want to turn some of my wine into wine vinegar. I have seen 'mother' available from the local wine store for reds and...
5 comments posted 22yrs
posted by boatman
5 comments posted 22yrs posted by boatman

Initial Hydrometer readings

I'm a budding home winemaker. Getting a good S.G. reading that I can trust after the cap falls, and settling starts is...
7 comments posted 22yrs
posted by OnTimeSoftware
7 comments posted 22yrs posted by OnTimeSoftware

Chardonnay soaking on skins

Winemakers: I have read that some winemakers allow the skins to soak with the Chardonnay juice for 12 hours before pres...
3 comments posted 22yrs
posted by mamigoni
3 comments posted 22yrs posted by mamigoni