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Wacky TA and PH numbers..............

I'm using CV grapes...Syrah was TA .3 and PH of 3.84. Zin's were TA .2 and PH of 3.83. All measurements done with an of...
3 comments posted 18yrs
posted by jomuam
3 comments posted 18yrs posted by jomuam

Oxidation

Whan wine oxidizes, what is it that oxidizes? Is it the alcohol or the other ingredients?
3 comments posted 18yrs
posted by rdadams
3 comments posted 18yrs posted by rdadams

sulfite test kit help needed

I bought one of those titrets kits. After it turns dark blue i continue to add juice as directed and can never get it b...
3 comments posted 18yrs
posted by marcortins
3 comments posted 18yrs posted by marcortins

Getting Bottles Back From Casual Friends

I've been wanting to put a snappy little small font caption on the bottom of my wine labels as a friendly reminder for...
5 comments posted 18yrs
posted by hapmyster
5 comments posted 18yrs posted by hapmyster

Sulfiting agents in raisins

I was looking at doing a wine based on the Jalapeno recipe at Jack's site and it calls for golden raisins. All I've fou...
3 comments posted 18yrs
posted by jjhenze
3 comments posted 18yrs posted by jjhenze

Adding Pectic Enzyme after the fact

When I started my pluot (plum/apricot cross) wine, I didn't have any pectic enzyme (or much of a clue as to what I was...
1 comments posted 18yrs
posted by jjhenze
1 comments posted 18yrs posted by jjhenze

Layering Grape Vines

I let a section of my vineyard go for a couple of years and tried to rehabilitate it this weekend. I found that a coupl...
3 comments posted 18yrs
posted by Pavel314
3 comments posted 18yrs posted by Pavel314

Making Labels - What do You do?

This is a good group to monitor for someone just starting out making wine. I've just started my third kit and will begi...
14 comments posted 18yrs
posted by jrbno
14 comments posted 18yrs posted by jrbno

made a trade, now i need help

traded a freind of mine a 3 bottles of wine for about 10 pounds of grapes. Havent done grape wine before, nto even sure...
3 comments posted 18yrs
posted by tater1337
3 comments posted 18yrs posted by tater1337

Please comment on my crush numbers TA pH

Chardonnay Cold soak last night I pressed today 23 brix pH 3.98 TA .32 Add acid to target TA of .7 then recheck pH Zinf...
21 comments posted 18yrs
posted by homebrewdude76
21 comments posted 18yrs posted by homebrewdude76

calibration ?

Just got a hannah phep ph meter , set it up and did 2 point calibration with pre packaged buffers....7 and 4.01 accordi...
7 comments posted 18yrs
posted by theodore.lowe
7 comments posted 18yrs posted by theodore.lowe

A couple of "newbie" questions.

Hi all. Just re-racked my 2007 Concord batch to clean carboys on Sep 13th. I did not add Campden tabs this time because...
6 comments posted 18yrs
posted by helenacrawford
6 comments posted 18yrs posted by helenacrawford

Crushing and Pressing options

are? I cannot afford a press and no one locally rents them as far as I know (and probably cannot afford to either). Gra...
12 comments posted 18yrs
posted by buildersstudio
12 comments posted 18yrs posted by buildersstudio

grape press

I am new to winemaking. So far I have made a single 5 gallon batch and I really did very little. I ordered the grapejui...
1 comments posted 18yrs
posted by dave234534975234750
1 comments posted 18yrs posted by dave234534975234750