Latest threads in Winemaking Craft Forumshow only best voted threads
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Alexander's Sun Country kit question
Several months ago I ordered a single 46oz of can Alexander's cabernet sauvignon concentrate along with a vial of White Labs cabernet yeast to make a 2 1/2 gallon batch of wine. I followed the...
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20 years ago
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Bon Vino pre-filter
I am using a Bon Vino superjet and was wondering if their pre-filter would be a wise addition or just a superfluous waste of money? Has anyone had any experience with this piece of equipment?
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20 years ago
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Re: White Labs Yeast Nutrient
Thanks for your help Joe. I should be able to figure it out from that information. Cheers, Pete
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20 years ago
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Name of wine making chemical.
I feel like a iodit, but I purched a chemical last year and my supplier labled it as Pot-P. I know that I have seen it somewhere, but I just wasted about two hours trying to find it used some where...
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20 years ago
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Re: dandelion wine
From what I've read dandelion wine is drinkable after being in the bottle for a year. I don't know that I would let it age any longer. Most of us have a tough time keeping our wine for a year or...
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20 years ago
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Re: Dry vs. liquid yeasts
Tim-Your beer making friends are indeed correct. And, the best wine I ever made was 1999 Vidal fermented with Wyeast Chablis liquid culture. However, I believe that wine was excellent because of the...
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20 years ago
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Africus Rex
For those interested... Some 2003 season updates have been added to the Africus Rex bonsai website, ( as well as some revisions to the other pages, and to the wine label. If you have questions or...
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20 years ago
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Peaches
Peaches will soon be in season. I am thinking of making a peach wine. I need some info as to: do I peel the peaches how many pounds for 6 gallon cut them up and use in primary? and what other...
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20 years ago
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Clarifying
I wanted to make a wine kit without animal ingredients, and so I left out the chitosan and allowed the wine to clear for 3 months in the carboy. It seemed to work fine. I was wondering if anyone else...
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20 years ago
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Ageing wine.....
Does anyone know of any technical resourses on wine ageing? - if I bottle and leave the wine what exactly happens during ageing Does using stabiliser such as Potassium Sorbate and Sulphites (Sulfites)...
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20 years ago
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Re: Wild grape vines
and to add to this question......I have what looks like a wild grape vine, but I want to be sure that it's edible before I try anything with it. Lots of clusters of tiny grapes - green now but will...
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20 years ago
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Reading The Initial Specific Gravity
When do you read and note the initial specific gravity of the must - is it before you have let the aerobic fermentation complete (and before you have topped up with water to the top of the vessel) or...
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20 years ago
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Re: Couple questions on procedures
What wine had you in mind? You don't have to sweeten the wine to obtain a sweeter wine at bottling. : Sorry if you get 2 of this same message. I posted it and somehow it : attached to a message about...
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20 years ago
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Procedural question
Hi folks, I have what I hope is a straight forward question. I've been looking over a bunch of recipes and finally noticed that with many, if not most, they have you add the nutrient, tannin, acid...
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20 years ago
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Q:Stuttgart, Heidelberg, Freiburg winery suggestions
I am heading to South West Germany by car for the month of September, does anyone have any suggestions for wine related activities? Thanks, -Chris.
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20 years ago
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