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first wine

i want to make a wine out of some excess fruit i have on my property, i brew beer regularly so i assume i have the mate...
2 comments posted 23yrs
posted by email
2 comments posted 23yrs posted by email

Wine Conditioner

I have a bone dry Gewurtzraminer that I'd like to sweeten some. Going to do the wine conditioner trick. I know add to t...
3 comments posted 23yrs
posted by C2H5OHeart
3 comments posted 23yrs posted by C2H5OHeart

Chocolate Cherry Port

We have some late-harvest Merlot grapes fermenting now that will be made into port. We want to make a few bottles (lets...
6 comments posted 23yrs
posted by mike.racette
6 comments posted 23yrs posted by mike.racette

Blueberry Rocket Fuel

I've pretty much followed Stanley Anderson's recipe for Blueberry Burgundy. Starting SG: 1.108 (a tad higher than his r...
0 comments posted 23yrs
posted by C2H5OHeart
0 comments posted 23yrs posted by C2H5OHeart

Priming Cider

First I want to thank all of you for all of your help. As you can tell I am new to all this but very excited. I have ma...
4 comments posted 23yrs
posted by burch57
4 comments posted 23yrs posted by burch57

Remember that electric fence?

I'm declaring it a success. After installing it a couple of weeks ago, I began looking closely every morning for freshl...
2 comments posted 23yrs
posted by praise
2 comments posted 23yrs posted by praise

2003 California Harvest--OVER?

Hello all, I certainly got my share of grapes this year from a variety of sources. I have about 1500lbs. or so, but I j...
1 comments posted 23yrs
posted by deadend_deadend
1 comments posted 23yrs posted by deadend_deadend

brix meter

I see lee valley tools has a brix meter for 79 dollars cdn. Is this a good deal or are they cheaper elsewhere? Sean
0 comments posted 23yrs
posted by sean
0 comments posted 23yrs posted by sean

Another MLF question

What I do is press the wine of the skins and let it sit in my 23 liter secondary fermenter for 3 days then rack it into...
4 comments posted 23yrs
posted by jkr
4 comments posted 23yrs posted by jkr

Blending

At what stage in the winemaking process is the right time to blend? I've read inconsistent info. Intuitively, I think b...
16 comments posted 23yrs
posted by C2H5OHeart
16 comments posted 23yrs posted by C2H5OHeart

Gewurztraminer Yeast and Other Factors

The only disadvantage to having a wine cellar is that bottles can get put away for so long that you forget where you go...
2 comments posted 23yrs
posted by Pavel314
2 comments posted 23yrs posted by Pavel314

Ammonium phosphate and grape juice concentrate!

These are the two things I'm having trouble getting hold of (living in the west of Ireland). The recipe I'm using speci...
6 comments posted 23yrs
posted by darkginger
6 comments posted 23yrs posted by darkginger

Elusive Little Bottles!

I can't find these things anywhere! I need AMBER-colored 325 mL wine bottles, but all I find are clear, green, and blue....
6 comments posted 23yrs
posted by dohcam
6 comments posted 23yrs posted by dohcam

Sweet Potato Wine; YEAST CHOICE?

Howdy Fellow Oenophiles........ A few weeks ago, there was a post about sweet potato wine. It referenced famous Jack Ke...
7 comments posted 23yrs
posted by allenmcb
7 comments posted 23yrs posted by allenmcb

Yeast recommendation.

Hello, I just started a Welch's Grape Juice Concentrate wine according to Jack Keller's recipe today. http://winemaking...
4 comments posted 23yrs
posted by gatest
4 comments posted 23yrs posted by gatest