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Na Meta vrs. K Meta

Is there any practical difference between sodium and potassium metabisulfite? I've been using the sodium variety becaus...
5 comments posted 23yrs
posted by C2H5OHeart
5 comments posted 23yrs posted by C2H5OHeart

Sur Lie - Stirring

Has anyone ever tried sur lie ageing in a carboy with continuous stirring using a magnetic stirrer??
5 comments posted 23yrs
posted by aspuhala
5 comments posted 23yrs posted by aspuhala

Yeast Source Online?

Aloha, Can anyone recommend a online source for wine making yeast, and other supplies? Also what type yeast would you re...
2 comments posted 23yrs
posted by Spy_Da_Man
2 comments posted 23yrs posted by Spy_Da_Man

stirring?

I noticed a device on a website catalog that connects to a hand drill that appears to be meant to stir the lees in a ca...
3 comments posted 23yrs
posted by DssSouth
3 comments posted 23yrs posted by DssSouth

More on TA Measurement

I recently got a pH meter and want to use it also as a titration indicator for TA measurements. I would have supposed t...
7 comments posted 23yrs
posted by djgood
7 comments posted 23yrs posted by djgood

Selling Wine

Hi all, I've been making wine for quite a while and well, its pretty damn good. it goes down well at work, at the local...
14 comments posted 23yrs
posted by nj.smith
14 comments posted 23yrs posted by nj.smith

Stirring on the fine lees question

If you wish to stir on the fine lees to in encourage autolysis and give the wine complexity can this be done after you...
7 comments posted 23yrs
posted by jkr
7 comments posted 23yrs posted by jkr

Concentrated Juice...100% Juice???

1). What should you look for on bottled juices or frozen to make sure there are no preservatives in it that would preven...
4 comments posted 23yrs
posted by nospammm
4 comments posted 23yrs posted by nospammm

Too much pulp

So far so good with my crab apple wine. The secondary is finishing the fermentation. There is a lot of pulp (I think) s...
4 comments posted 23yrs
posted by C2H5OHeart
4 comments posted 23yrs posted by C2H5OHeart

Tomato wine question

Hi all, I have a couple of probably quite basic winemaking questions that I've been unable to find satisfactory answers...
10 comments posted 23yrs
posted by jcoomber
10 comments posted 23yrs posted by jcoomber

Cactus Wine?

Aloha from Maui, Here in upcountry Maui we have the numerous wild Panini cactus in their annual heavy fruiting. I belie...
14 comments posted 23yrs
posted by Spy_Da_Man
14 comments posted 23yrs posted by Spy_Da_Man

Secondary wine level

I understand from most sources that I should fill secondary carboys only 2/3 full. What is the reason for this level? No...
5 comments posted 23yrs
posted by boo.matthews
5 comments posted 23yrs posted by boo.matthews

TA Measurement

My merlot is in secondary fermentation. What is the procedure for measuring TA now that there is alcohol and SO2 presen...
10 comments posted 23yrs
posted by boo.matthews
10 comments posted 23yrs posted by boo.matthews

Peach and Pear hazes

My peach and pear wines seem to be very slow in clearing this year. Can someone tell me what the most common haze probl...
4 comments posted 23yrs
posted by gregcookspam
4 comments posted 23yrs posted by gregcookspam

Hints for a beginner.

Hello, We are new to wine making. We started our first batch in April of this year. Right now the only testing equipmen...
7 comments posted 23yrs
posted by gatest
7 comments posted 23yrs posted by gatest