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Bulk Storage vs Bottling

Is there any advantage to bulk storing, in a cool basement, a wine made from a kit versus bottling it now and storing t...
8 comments posted 23yrs
posted by sinc2h8
8 comments posted 23yrs posted by sinc2h8

Pinot Noir Update

Dear All Just wanting to inform how the my Bourgogne Pinot Noir 2003 is going. Taking your advice to add some acidity b...
0 comments posted 23yrs
posted by mcameron
0 comments posted 23yrs posted by mcameron

apple wine or apple cidar

what is the differance between apple wine, and hard apple cidar?? email: daveallyn at bwsys dot net please respond in th...
4 comments posted 23yrs
posted by daveallyn
4 comments posted 23yrs posted by daveallyn

What hardwood for pressblocks?

I need to replace the press blocks and moon shaped press blocks on my press. Oak is obvious. Whats the cheapest I can us...
7 comments posted 23yrs
posted by gregarpp
7 comments posted 23yrs posted by gregarpp

bottling? PLASTIC VS GLASS?

I was wondering if you can bottle wine in 2 litter pop bottles with the screw tops? Just trying to be frugal. Are twist...
10 comments posted 23yrs
posted by nospammm
10 comments posted 23yrs posted by nospammm

white grape wine question...

Perhaps this is a dumb question, but why press and remove all (or nearly all) solids from a white must before fermentin...
6 comments posted 23yrs
posted by evilpaul13
6 comments posted 23yrs posted by evilpaul13

Re: cork taint - article on MSNbc.com

How do you tell if the corks you buy have been tested? Maybe I am cynical but what are they doing with the corks that f...
3 comments posted 23yrs
posted by ray222
3 comments posted 23yrs posted by ray222

My New Wine Started Without yeast???

I just started a small batch of pineapple wine, but on the day I was to add the yeast, I found I was out and the local...
6 comments posted 23yrs
posted by stilettorain
6 comments posted 23yrs posted by stilettorain

Options for uncrushed grapes

The tannins in the cab are a bit on the low side....I need to do something fast orelse I'll end up with rose !!!!! I wo...
3 comments posted 23yrs
posted by iroc
3 comments posted 23yrs posted by iroc

Primary Fermentation

I've read that primary fermentation is to be done at 70-75 degrees F. After transferring to a secondary & airlock, then...
0 comments posted 23yrs
posted by OnTimeSoftware
0 comments posted 23yrs posted by OnTimeSoftware

Re: Where is the Viticulture FAQ?

>> http://vitfaq.vinic.com/ > >> But I did find some more time tonight to format a little more of the site >> (each que...
0 comments posted 23yrs
posted by ksebek
0 comments posted 23yrs posted by ksebek

Navigating the numbers

We've got Brix, pH, TA, SG, SO2 levels, and so on. Wouldn't it be nice to have a table (or a flow chart) of general tar...
1 comments posted 23yrs
posted by OnTimeSoftware
1 comments posted 23yrs posted by OnTimeSoftware

Sanitizing solution with campden

I have read several places that itis acceptable to reuse your sanitizing solution for bottles, equipment, etc... I have...
6 comments posted 23yrs
posted by daveallyn
6 comments posted 23yrs posted by daveallyn

oak barrel leaks

I have an oak barrel that has a slow leak and it drips wine out very slowly. I first have to fix the leak which I see m...
1 comments posted 23yrs
posted by kitch
1 comments posted 23yrs posted by kitch