Latest threads in Winemaking Craft Forumshow only best voted threads
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Yet another yeast question
I've stopped by my local brew shop to get some Cote De Blanc because I've heard that it's real good with fruit wines. My shop doesn't carry it, but pointed me to Lavlin 71B-1122. Said it has the same...
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20 years ago
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blending '02's dry wine with '03 fresh juice?
I have several batches of dry whites made last year (muscat, gewurtz, riesling) that are ready for bottling but are too dry. In prior years, I've added one of the wine conditioners which includes...
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20 years ago
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Pinot Cold Stabilization
I have a 2002 Pinot Noir bulk aging in my cellar. Yesterday the wine had expanded due to temperature increases and had risen into the airlock a little bit. I drew off a little bit and of course...
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20 years ago
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The correct yeast for gwerztraminer or traminette...
Last year I used Lalvin 71B narbonne yeast in a batch of traminette. I was hoping the yeast would die out at alcohol levels between 11-12%, leaving the wine with a small amount of residual sweetness....
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20 years ago
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Off Odor
I have a 2002 blend of Cabernet, Syrah and Barbera from my backyard in a 15 gal Oak barrel. It tastes great but has a "burnt rubber" odor which is a major detraction. Any suggestions on a way to strip...
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20 years ago
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Re: need help with acidity and pH
I agree with Greg. Everything sounds within tolerance limits. I would even go farther. I think the low starting SG is very good. The lower alcohol level will allow the wine to age quicker to give you...
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20 years ago
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oaking apple wine?
Does oaking a dry apple wine sound like a good idea? Would adding 1oz of American Medium Toast oak powder during a two week primary be a good way to go about it? (Or at least adequate?) I'd like to...
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20 years ago
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Re: VIERKA DRY yeasts
Fr. John, discussions with shop owners over the past year revealled that Vierka has discontinued their dry yeast line in favor of their liquid yeast line. Jack Keller, The Winemaking Home Page
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20 years ago
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Re: Hey Jack
Galileo, I need to see a screen shot, just as I have all the other times. Anyone can say they hit it, but only one can produce the image. Send it to my email address on the web site. Jack Keller, The...
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20 years ago
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Re: results from other frozen 100% concentrates
Dave, Here's the recipe, I got it from Terry Garey's winemaking book. If you want step-by-step directions go to Terry's site. I have changed it a bit to fit my taste and that of my family. I use 2...
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20 years ago
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Rhubarb Wine recipes
I have a lot of left over rhubarb this year. I remember many years ago my father made some rhubarb wine from a recipe that uses a new kitchen sized garbage can as the primary fermentor. Would any of...
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20 years ago
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Fruitwine Fermentation Won't Start
I started 10 Gal of peach wine and miscalculated the amount of "meta" needed. I put in 75ppm instead of < 50ppm. Any suggections to get it going or just dump it?
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20 years ago
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hydrometer ques
Hi all Being new to this wine making, if I have just tested some wine using a hydrometer, what the reading be if it has stopped fermenting. the reading I got was under 1. If I read it properly it was...
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20 years ago
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Re: Lost Instructions for Mosto Italiano Red Zin
Dissolve the metabisulfite in a 1/2 cup of warm water...........Ditto for the C pack. Add to the wine after racking off any sediment. Add them separately and stir well. Then stir to degas. Add the...
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20 years ago
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Re: Ok, is this salvageable?
Anyone?
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20 years ago
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