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Winemaking cartoons

I don't know if any of you read teh funnies (comics) but there was a series a while ago in the FOXTROT comic strip that...
4 comments posted 23yrs
posted by dallyn_spam
4 comments posted 23yrs posted by dallyn_spam

Buying old juice......

One of my juice venders is stuck with unsold juice which he is trying to unload at discount. A week ago I bought a Alex...
2 comments posted 23yrs
posted by ptmcnally
2 comments posted 23yrs posted by ptmcnally

Tartaric acid dose

Hi Guys.... pH in my merlot must is high - 3.7. I read everywhere to get it below 3.6 but I assume there must be an opt...
4 comments posted 23yrs
posted by boo.matthews
4 comments posted 23yrs posted by boo.matthews

Bentonite In Pear Wine

Hi, I have 12 gallons of pear wine and i have tasted this and it has a little after taste and i have a cloudy haze in t...
3 comments posted 23yrs
posted by cgtull
3 comments posted 23yrs posted by cgtull

Balancing Wine

Could someone please tell me what the ph, TTA, Sugar and S.G. should be before and after fermentation for white wine, re...
2 comments posted 23yrs
posted by jkr
2 comments posted 23yrs posted by jkr

MLF question

After primary fermentation I pressed and transferred the wine to DJs and inoculated with MLF. It has now been 3 days an...
3 comments posted 23yrs
posted by saracejo
3 comments posted 23yrs posted by saracejo

acid solutions

Hi......a couple of questions if I may.....assuming one makes wine and the acid is unreasonably high can I.....(1) add...
5 comments posted 23yrs
posted by jomuam
5 comments posted 23yrs posted by jomuam

Newbie questions..Appreciate advice!

1) What's the best way to achieve strong wine? Starting out with an SG of more than 1.195 could stick the fermentation....
1 comments posted 23yrs
posted by nospammm
1 comments posted 23yrs posted by nospammm

alternate yeast for kit?

I was wondering if anyone had successfully used any different yeasts with the Brew King Selection Estate Columbia Valle...
6 comments posted 23yrs
posted by dsavige
6 comments posted 23yrs posted by dsavige

Help! Naturally fermenting cider / vinegar experiment

Hello, I have started a bit of an experiment, originally with the idea of making Cider Vinegar, and creating a mother....
0 comments posted 23yrs
posted by hemmingway_REMOVE_SPAM_O_MATIC
0 comments posted 23yrs posted by hemmingway_REMOVE_SPAM_O_MATIC

Books on wine "styling"

As a first year wine maker, I haven't been able to find any books on the more subtle aspects of wine making. I have sev...
1 comments posted 23yrs
posted by michael
1 comments posted 23yrs posted by michael

Carboy Cap vs. bung

Orange carboy caps are very convenient. Yet most literature I've seen mentions using bungs. Does one provide a better se...
2 comments posted 23yrs
posted by dave41616
2 comments posted 23yrs posted by dave41616

Excess wine after racking

I'm hoping someone can educate me. I racked my pear wine into a gallon jug after initial fermentation. I have a half 75...
15 comments posted 23yrs
posted by pdeur
15 comments posted 23yrs posted by pdeur

Saking making?

(I'm crossposting this to both .brewing and .winemaking as I believe Sake making could be considered either really.) I...
0 comments posted 23yrs
posted by evilpaul13
0 comments posted 23yrs posted by evilpaul13

Grape wholesalers in NY area

I got a late start this year and just called my supplier and he said that the Zinfandel grapes I wanted to buy were all...
0 comments posted 23yrs
posted by yeruchem
0 comments posted 23yrs posted by yeruchem