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H2S vs MLF?

One of my 2003 batches (mixture of CA central valley Cab Sauv and Alicante) has been bubbling away pretty steadily in t...
1 comments posted 23yrs
posted by rkovach
1 comments posted 23yrs posted by rkovach

Re: what's fermenting?

Hello, I was just wondering what wine(s) everyone was working on right now? I just finished transferring my rhubarb to...
25 comments posted 23yrs
posted by ask4it
25 comments posted 23yrs posted by ask4it

the French have wine flowing through their veins

And I mean that as the highest form of praise. They seem to be able to take any fruit (even nuts) and make delicious wi...
0 comments posted 23yrs
posted by rdoiron
0 comments posted 23yrs posted by rdoiron

Difficult numbers with malic musts

Hi all, I was wondering what the consensus would be here with regard to the correction of high TA, high pH, *malic domi...
16 comments posted 23yrs
posted by benrotter
16 comments posted 23yrs posted by benrotter

Rhubarb Wine Part 1

I've finally started my wine. The wife was tired of rhubarb accumulating in her freezer over the past year or so. I've...
7 comments posted 23yrs
posted by user
7 comments posted 23yrs posted by user

Hydrogen Sulfide - DAP recommendation?

Greatings! I have Syrah fermented to about 8 Brix and noticible H2S odor, probably from an adding a double dosage of Pa...
6 comments posted 23yrs
posted by jdothuse
6 comments posted 23yrs posted by jdothuse

Chesnut barrels

I had the pleasure of tasting a few wines at Cox Creek Cellars last Saturday and one of them was a Chestnut barreled Pi...
6 comments posted 23yrs
posted by spam.chhorsel
6 comments posted 23yrs posted by spam.chhorsel

another white ring

I have a white ring around the neck of my Cabernet. I've read the archives and the general consensus was to sulfite and...
3 comments posted 23yrs
posted by demersonbc
3 comments posted 23yrs posted by demersonbc

Seedless/Seeded Concord Grapes

I need an answer from a grape expert who knows for a fact, whether or not, one should plant seedless concord grapes nea...
1 comments posted 23yrs
posted by gwtx2
1 comments posted 23yrs posted by gwtx2

Worldwide information on spirits in 1 click

On the site of the International Observatory for Spirits and Liqueurs (www.ciedv.org in French or www.ciedv.org/gb in E...
0 comments posted 23yrs
posted by contact
0 comments posted 23yrs posted by contact

Red Wine Tannins?

Ok I have read a few places that one should press the wine when the tannin levels reach a level to your taste. Trouble...
0 comments posted 23yrs
posted by aparedez
0 comments posted 23yrs posted by aparedez

Ok, the fence is up!

It ain't purdy, but I hope it works. I see a load of deer tracks out there too, so I can add them to the "Most Wanted"...
20 comments posted 23yrs
posted by praise
20 comments posted 23yrs posted by praise

Malic acid

What is malic acid used for ? Paul.
10 comments posted 23yrs
posted by psilverwo
10 comments posted 23yrs posted by psilverwo

Acid adjustment timing

Several people have stated that it is best to make TA and pH adjustments pre-fermentation because later adjustments wil...
9 comments posted 23yrs
posted by mike.racette
9 comments posted 23yrs posted by mike.racette

useing lemon juice

I have seen a few recipies that call for lemon juice to increase the acid of the must. does anyone know how much should...
15 comments posted 23yrs
posted by dallyn_spam
15 comments posted 23yrs posted by dallyn_spam