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Re: peach wine :)

Deanna, I haven't used your method and the main flaw I see with it is the potential for off flavors from the "gross lee...
4 comments posted 23yrs
posted by jdixon20
4 comments posted 23yrs posted by jdixon20

Grape Crush&SO2 Additions

We seem to be having some difficulty at our little wine club as to SO2 additions at the crush. Are the amounts total or...
0 comments posted 23yrs
posted by nilsj1960
0 comments posted 23yrs posted by nilsj1960

Wine Brands.

Which brands of wine are the best for weddings, winetastings and what not? Matt A New Concept in Online Dating.... www.w...
3 comments posted 23yrs
posted by mattvs2003
3 comments posted 23yrs posted by mattvs2003

Wine years.

Exactly how does the year on a wine determine how good it tastes? Matt A New Concept in Online Dating... www.winesingles...
6 comments posted 23yrs
posted by mattvs2003
6 comments posted 23yrs posted by mattvs2003

Re: Destemmer design

Any particular modal or make Stephen Does anyone know where I might obtain information relating to the principles of de...
6 comments posted 23yrs
posted by stephen
6 comments posted 23yrs posted by stephen

Malvoisie?

When I got my grapes this year from the local Italian Super Market, there were two types available that I did not recog...
15 comments posted 23yrs
posted by rkovach
15 comments posted 23yrs posted by rkovach

Lesson Learned

In January I started a one gallon batch of black cherry from reconstituted juice. In April the odor was awful (very pun...
0 comments posted 23yrs
posted by jjconners
0 comments posted 23yrs posted by jjconners

The joy of Bentonite

In a recent post in the "pH meter" thread, I said that I don't use Bentonite. That was not entirely true. I've used Ben...
6 comments posted 23yrs
posted by negodki
6 comments posted 23yrs posted by negodki

Re: Need grape crushing advice

> Need some serious advice. I'm having a grape stomping party this > weekend. Should the female participants be totally...
1 comments posted 23yrs
posted by toms
1 comments posted 23yrs posted by toms

Copper sulphate

Does anyone know what the maximum amount of copper sulphate solution (1-10,000ppm) can be safely added to wine to elimin...
11 comments posted 23yrs
posted by dgalli
11 comments posted 23yrs posted by dgalli

Re: Quick cider question

Cider follows the same rules as wine. It will oxidize and ruin so it must be protected. In fact, it is low alcohol so i...
1 comments posted 23yrs
posted by ray222
1 comments posted 23yrs posted by ray222

low SG Concord again

Thanks for the advice...here's another for you. I just racked my 2 gallon Concord recipe into a glass 2.8 gallon second...
1 comments posted 23yrs
posted by susanj
1 comments posted 23yrs posted by susanj

Partial MLF

There have been a few postings about inducing MLF in apple wine. A "partial" MLF was recommended so as not to obliterat...
4 comments posted 23yrs
posted by garlicpickle
4 comments posted 23yrs posted by garlicpickle

Can you look too close?

Interesting read: http://makeashorterlink.com/?U196521F5 clyde
1 comments posted 23yrs
posted by vinic
1 comments posted 23yrs posted by vinic

Sanitizing wine bottles

Can anyone suggest and quick and easy method to sanitize used wine bottles? Does anyone ever boil them in water to steri...
7 comments posted 23yrs
posted by ffg1
7 comments posted 23yrs posted by ffg1