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Fermentation

Something unusual happened this year. After barrel fermenting for 7 days, juice was pressed and transfered into demi-jo...
4 comments posted 18yrs
posted by bob517
4 comments posted 18yrs posted by bob517

Rhubarb wine - and something else, please!

After making about 30 bottles of rhubarb wine, I still have roughly 12 lb of rhubarb left in my freezer. I want to use...
4 comments posted 18yrs
posted by john_vanini
4 comments posted 18yrs posted by john_vanini

ML Bacteria Help!

So my local supplier is out of the dry ML bacteria. This means that my other local option is to by the liquid stuff at...
8 comments posted 18yrs
posted by marcortins
8 comments posted 18yrs posted by marcortins

Water To Wine

Hi, I'm making damson wine for the first time and wonder why I had to add water to the mash, whereas with wine from gra...
2 comments posted 18yrs
posted by karl.self
2 comments posted 18yrs posted by karl.self

Sweetening a finished wine with honey

I'm planning on making a dessert muscat, and I'm aiming for as much as 5% residual sugar. As suggested in this group, t...
2 comments posted 18yrs
posted by lg1111
2 comments posted 18yrs posted by lg1111

heads up ............

Having pulled a considerable amount of the little bit of hair I've got left out yesterday trying to test acid , I found...
5 comments posted 18yrs
posted by theodore.lowe
5 comments posted 18yrs posted by theodore.lowe

Cold Soak - Dry Ice?

During the cold soak period I've heard of many people using Dry Ice. They've mentioned the following benefits: 1. Cool/...
1 comments posted 18yrs
posted by wine
1 comments posted 18yrs posted by wine

Reducing Juices before Fermentation

I've got around 10 gallons of prickly pear juice with a specific gravity of 1.38. I don't need 10 more gallons of wine,...
5 comments posted 18yrs
posted by crumjd
5 comments posted 18yrs posted by crumjd

How are people mixing up bentonite

I want to try to fine my Chardonnay as it is rather cloudy and the lees had a slight sulfur smell. Do I really need to d...
6 comments posted 18yrs
posted by homebrewdude76
6 comments posted 18yrs posted by homebrewdude76

Corker suggestions please

I’ve looked back to see if anyone had posted a question similar to mine but didn’t see one. I’m a fledgling wine maker....
6 comments posted 18yrs
posted by jeff_at_greenhills
6 comments posted 18yrs posted by jeff_at_greenhills

Help save my sparkler / champagne

Good Morning- I'm in a bit of a bind. I sterile filtered my chardonnay champagne (it would NOT clear- bentonite didn't...
2 comments posted 18yrs
posted by purduephotog
2 comments posted 18yrs posted by purduephotog

Suggestions on adding ML to Chardonnay

I have 3 batches of chardonnay going now. Two are warm ferments and the third is a cool ferment My warm ferments are ab...
1 comments posted 18yrs
posted by homebrewdude76
1 comments posted 18yrs posted by homebrewdude76

Question about technique for pH testing

My question concerns how reliable pH testing is, in the setting of an active fermentation. Last week, I started with se...
4 comments posted 18yrs
posted by lg1111
4 comments posted 18yrs posted by lg1111

SUPER fast ferment and clear?

Hey folks, Haven't posted here in a few years... since 2004 I think. I've been making wine since 2000, and for the very...
2 comments posted 18yrs
posted by rpguitar
2 comments posted 18yrs posted by rpguitar