Winemaking Craft Forum

excel log

Hi I have looked at a few programs dealing with wine making like fermsoft, but I think I would rather use an excel prog...

3 comments posted 19yrs

posted by erables40

3 comments posted 19yrs posted by erables40

Making 10 % wine

Does anyone in this group follow the “finding” of the late Robert Kime I found in my archives: “Robert Kime, food scien...

9 comments posted 19yrs

posted by dngkruse

9 comments posted 19yrs posted by dngkruse

Need suggestions re adjusting TA ...

Hi; I have been able to aquire 300 lb of, 2 tons/acre,Yakima, Cab Franc. This is the first time I've been able to get t...

2 comments posted 19yrs

posted by rbdahlquist

2 comments posted 19yrs posted by rbdahlquist

hi from alison

Hi all. My name is Alison. I live in the UK and have recently resumed wine making after an 11 year break. Because I gav...

8 comments posted 19yrs

posted by alison

8 comments posted 19yrs posted by alison

Benefits of Red Wine Cold Stabilization

Other than minor acid reduction, are there any significant benefits to cold stabilizing red wines? I'm working with sev...

14 comments posted 19yrs

posted by nospam

14 comments posted 19yrs posted by nospam

Introduction

Hello, my name is Jim Hall.. I've been butting in and posting a few messages without first introducing myself so trying...

2 comments posted 19yrs

posted by jimhall.

2 comments posted 19yrs posted by jimhall.

Brix readings on post-crush and post-soak Pinot Noir

Hi everyone, Another question. Immediately following crushing of the grapes, I took a hydrometer reading which (adjuste...

3 comments posted 19yrs

posted by google

3 comments posted 19yrs posted by google

Calculating tartaric and sugar additions at Crush to red wine..

Calculating additions at crush have always been a bit problematic for me. Never seem to come out right. So usually put...

1 comments posted 19yrs

posted by jimhall.

1 comments posted 19yrs posted by jimhall.

Pressing Pinot Noir following completion of primary fermentation

Hello everyone, Here's a question that's been bugging me. I have 200+ pounds of excellent Pinot must ready to begin fer...

10 comments posted 19yrs

posted by google

10 comments posted 19yrs posted by google

need TA instruction with 0.1N naoh please....

Hi I bought all the stuff I need but now I have lost my instructions. this is for a small batch of 5 gallons I have all...

6 comments posted 19yrs

posted by herbeapuce

6 comments posted 19yrs posted by herbeapuce

Sanitizing Procedure

Hello. I'm hoping that someone could help me with my santizing procedure. Currently I make a few wines from kits and ot...

9 comments posted 19yrs

posted by justaskmeforit

9 comments posted 19yrs posted by justaskmeforit

OAKING Itialian Juice

I have 1-1/4 lb of French Oak and 1 lb of Toasted Oak. how much of ea should I use on the following. I am looking for w...

0 comments posted 19yrs

posted by thil

0 comments posted 19yrs posted by thil

American preferences for oak flavours.

I was in Slovenia for my honeymoon this August and visited a large winery in the Brda region. The guide there was talki...

8 comments posted 19yrs

posted by merrydown

8 comments posted 19yrs posted by merrydown

Smelly bungs

Has anyone had any problems with off odors using some of these new rubber bungs? I've recently purchased them from seve...

5 comments posted 19yrs

posted by orams

5 comments posted 19yrs posted by orams

Grape wine

If I make wine with grapes rather than fruit or veg do I need to add anything other than yeast, please?

10 comments posted 19yrs

posted by compo

10 comments posted 19yrs posted by compo