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testing alcohol level

So we made port this year, but my partner read the Brix wrong and we ended up mixing the brandy with 20 Brix wine. We w...
5 comments posted 19yrs
posted by marcortins
5 comments posted 19yrs posted by marcortins

Low Brix on Zin

A new supplier sent us some Zin that after crushing/destemming is testing at 17 Brix. I never have had to do any chapta...
3 comments posted 19yrs
posted by sgbrix
3 comments posted 19yrs posted by sgbrix

Odd Grapes and Fruit or Vegetable wine.

Hi, this probably sounds lame, but my Father-In-Law has a vine that's been growing here in Birmingham, UK since before...
3 comments posted 19yrs
posted by merrydown
3 comments posted 19yrs posted by merrydown

Prune Plums and Port Wine Comments Please

My dear neighbor harvested his prune tree yesterday and gave me about 30 pounds (weighed with pits). This morning i'm s...
0 comments posted 19yrs
posted by midnight
0 comments posted 19yrs posted by midnight

My First Harvest Day

Hi All, My first Harvest day was great fun. For you long time experts I'm sure it is old hat, but as a newby it was ama...
22 comments posted 19yrs
posted by page.rick
22 comments posted 19yrs posted by page.rick

Muscat Canelli

Anyone have a good recipe for Muscat?
1 comments posted 19yrs
posted by jfouts1979
1 comments posted 19yrs posted by jfouts1979

cold fermentation for 1/2 ton white

There are a lot of ways to cool down white wine fermentation. In mid-September we planned to make a muscat blanc/canell...
1 comments posted 19yrs
posted by sacisler
1 comments posted 19yrs posted by sacisler

please convince me everything is fine

I am ready to begin with extended maceration. I am planning to do it for about 1 week. I have CO2 and will be sealing o...
1 comments posted 19yrs
posted by marcortins
1 comments posted 19yrs posted by marcortins

why do I still have a cap when Brix is 0

Is it CO2 still coming out of the must? If so, how do I put the plastic wrap on the must for extended maceration? I fig...
3 comments posted 19yrs
posted by marcortins
3 comments posted 19yrs posted by marcortins

Hydrogen Sulphide in Primary

I've got a batch of California Carignane on the go and came home to an eggy smelling kitchen. It's been fermenting for...
4 comments posted 19yrs
posted by tkcbb77
4 comments posted 19yrs posted by tkcbb77

Why not squeeze the straining bag?

I know it's probably an obvious one, but in making a gallon batch of black currant wine, the recipe says not to squeeze...
5 comments posted 19yrs
posted by merrydown
5 comments posted 19yrs posted by merrydown

Begerow Riesling Yeast - Any users? (SIHA #7)

I have an opportunity to purchase some begerow riesling yeast- not alot on the web other than marketing information. Ha...
2 comments posted 19yrs
posted by purduephotog
2 comments posted 19yrs posted by purduephotog

adding juice for flavor?

Hi all, I am bottling some grape/crabapple wine (more like cider now of course). It has been stored in a well-sealed pl...
1 comments posted 19yrs
posted by crawfords
1 comments posted 19yrs posted by crawfords

Manual Crusher/destemmer

Hello, I have been renting a motorized machine but at $40 a pop it is adding up. I found a used manual crusher/destemme...
3 comments posted 19yrs
posted by aparedez
3 comments posted 19yrs posted by aparedez

Vintage Wine growing in England FA

Wine Growing in England by George Ordish ,dustwarpper a bit worn,book itself VGC.128 pages Superb little book on the tr...
0 comments posted 19yrs
posted by janeypugh
0 comments posted 19yrs posted by janeypugh