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Airlock or not for MLF?

Hi, I've been reading here and other sites/books, but I don't see the answer for my particular question. This is our fi...
4 comments posted 18yrs
posted by cheesemonger
4 comments posted 18yrs posted by cheesemonger

Can pot.meta. lost potency?

Is it possible for pot.meta. to go stale or lose its potency if the powder is kept in a plastic bag for a few years?
3 comments posted 18yrs
posted by bofak123
3 comments posted 18yrs posted by bofak123

Mead, anyone?

Hi all, Trust me, I have scoured the Usenet high and wide, but did not find any mead-making newsgroup (at least not tha...
20 comments posted 18yrs
posted by usenet
20 comments posted 18yrs posted by usenet

Some advice needed

Hi I started two batches of red wine the other day and put them behind a chair which was pretty close to a radiator. Ha...
2 comments posted 18yrs
posted by rodders22xxxx
2 comments posted 18yrs posted by rodders22xxxx

Elderberry: Boiling vs Fresh

Have made elderberry for couple years now. I think it's a keeper even if I have grapes to make wine. Thinking about boi...
2 comments posted 18yrs
posted by midnight
2 comments posted 18yrs posted by midnight

Apple wine

Anyone knows process of apple wine making?
3 comments posted 18yrs
posted by dexter
3 comments posted 18yrs posted by dexter

Have pears; how best to make perry?

We have just been given 11.5 kg of conference pears in good condition. They are about as ripe as conference pears get (...
3 comments posted 18yrs
posted by SpamMail
3 comments posted 18yrs posted by SpamMail

Scott Labs Tannin

Has anyone ever used the products Tan'Cor Grand Cru or Tanin Plus from Scott Laboratories? They claim that it enhances...
5 comments posted 18yrs
posted by someone
5 comments posted 18yrs posted by someone

extra yeast - add it to my last batch of must?

now I just pitched yeast for my last batch, and I noticed that I have one extra package of yeast. Now I could let it si...
4 comments posted 18yrs
posted by tater1337
4 comments posted 18yrs posted by tater1337

ML fermentation

Another ML ? ... The liquid culture sold at my supply shop is a dose for 5 gallons, and costs 5 bucks! Can I use less c...
1 comments posted 18yrs
posted by louvel
1 comments posted 18yrs posted by louvel

set rules on pressing ?

is there a generally accepted time ( specific gravity ) to press ? I know I should be checking SG daily ,,,,, but doubl...
3 comments posted 18yrs
posted by theodore.lowe
3 comments posted 18yrs posted by theodore.lowe

MFL Alcohol Tolerance

Any ideas how alcohol tolerant Wyeast MLF culture is? Or any MLF culture for that matter. Thanks! Steve Oregon
4 comments posted 18yrs
posted by midnight
4 comments posted 18yrs posted by midnight

Oaking Revisited

I think it is a matter for the craftsman or experimenter perhaps, but how do you decide when to oak a red wine and when...
7 comments posted 18yrs
posted by merrydown
7 comments posted 18yrs posted by merrydown

Sangiovese Recipe Help

Hi, I've just inherited by default (long story) about 30 gallons of just pressed Sangiovese juice. And this is not a ba...
10 comments posted 18yrs
posted by beatnik54
10 comments posted 18yrs posted by beatnik54