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High Brix

Hi Guys..... I have 35 gallons of Merlot must with a brix of 25. All other parameters are fine. Should I add about thre...
4 comments posted 23yrs
posted by boo.matthews
4 comments posted 23yrs posted by boo.matthews

Strong cleaning suggestions

Hello all, I recently became the lucky recipient of a free 54 litre demijohn, though empty, I was still pleased. A look...
18 comments posted 23yrs
posted by spam.chhorsel
18 comments posted 23yrs posted by spam.chhorsel

Problem wines.

All my mistakes and problems end up getting sweetened and given away. I feel good about it, and others like sweet wine....
3 comments posted 23yrs
posted by ptmcnally
3 comments posted 23yrs posted by ptmcnally

Watery wine from yard grapes?

I crushed my yard grapes of several kinds (red, white, blue unknown varieties, local word being they were 'wine grapes...
3 comments posted 23yrs
posted by jp
3 comments posted 23yrs posted by jp

Adding Suger { melted or as is }

Winemakers I have always melded down the sugar by heating up some of the must or in the amount of water to be added to...
2 comments posted 23yrs
posted by mhamling
2 comments posted 23yrs posted by mhamling

Article on making Pinot Noir

Hi all, I have written an article on making wine from Pinot Noir. It can be viewed at: http://members.tripod.com/~BRotte...
8 comments posted 23yrs
posted by benrotter
8 comments posted 23yrs posted by benrotter

Higher alcohol

Is it possible to feed a 4 week kit wine to increase the alcohol content and if so how do I go about doing it? I was thi...
6 comments posted 23yrs
posted by jkr
6 comments posted 23yrs posted by jkr

Adjusting PH.

I am ready to bottle a one gallon batch of pear wine I made a year ago. It seems to be quite acidic (I won't know the a...
1 comments posted 23yrs
posted by wilster
1 comments posted 23yrs posted by wilster

RC-212 and Premier Cuvee

Almost all the kits I have done have been with EC-1118 or the 71b-1122. What the most prominent differences that I will...
1 comments posted 23yrs
posted by thedumonts2002
1 comments posted 23yrs posted by thedumonts2002

MLF Process

I am ready to undergo my first non-spontaneous MLF to a batch of baco Noir (54L). The instructions on the packet call t...
0 comments posted 23yrs
posted by spamsaracejo
0 comments posted 23yrs posted by spamsaracejo

To much tartaric

Six months ago I fermented 300 litres of cab. and added during fermentation too much tartaric. The result was battery a...
5 comments posted 23yrs
posted by rcottee
5 comments posted 23yrs posted by rcottee

Rosewater Ect. Wines/Meads

I recall seeing something somewhere concerning maiking wines or meads using Rosewater... I struck my fancy but I have n...
4 comments posted 23yrs
posted by ajrawls
4 comments posted 23yrs posted by ajrawls

I am new

okay so what do I do after I squeeze the grapes or get 100%grape juice?
3 comments posted 23yrs
posted by rlavigne3
3 comments posted 23yrs posted by rlavigne3

first racking

Okay, did first racking from secondary. Got rid of all sediment, and toped off with a small batch I had going secifical...
6 comments posted 23yrs
posted by dallyn_spam
6 comments posted 23yrs posted by dallyn_spam

Labeling question

I just finished bottling my first batch of wine and tomorrow plan to put labels on my bottles. I have produced a label...
17 comments posted 23yrs
posted by ffg1
17 comments posted 23yrs posted by ffg1