We have just been given 11.5 kg of conference pears in good condition. They are about as ripe as conference pears get (i.e. hard!) and were retrieved from the...

Another ML ? ... The liquid culture sold at my supply shop is a dose for 5 gallons, and costs 5 bucks! Can I use less culture, thereby stretching the 5...

Hi! I found Sweet cherries real cheap today. Bought 17 pounds to make 2 gallons of port. I'll probably do 17 pints of water so I end up with 2 gallons....

Wine makers! It's time to get your entries in and win great prizes in the Greater Kansas City Cellarmasters Wine Classic amateur wine making contest. Thanks to...

Something unusual happened this year. After barrel fermenting for 7 days, juice was pressed and transfered into demi-jons. However, nothing is happening with...

Any ideas how alcohol tolerant Wyeast MLF culture is? Or any MLF culture for that matter. Thanks! Steve Oregon

is there a generally accepted time ( specific gravity ) to press ? I know I should be checking SG daily ,,,,, but double shifts don't leave much time at the...

Hi, I've just inherited by default (long story) about 30 gallons of just pressed Sangiovese juice. And this is not a bad thing! I'm wondering if there are...

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 a rate of $8.50 per 5 gallons of wine. ...

After making about 30 bottles of rhubarb wine, I still have roughly 12 lb of rhubarb left in my freezer. I want to use the rest but would like to find a wine...

Having pulled a considerable amount of the little bit of hair I've got left out yesterday trying to test acid , I found out that from one of the suppliers that...

I'm planning on making a dessert muscat, and I'm aiming for as much as 5% residual sugar. As suggested in this group, the easiest way is to add back sugar and...

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 grapes no water has to be added. Is it...

are? I cannot afford a press and no one locally rents them as far as I know (and probably cannot afford to either). Grapes, what are the options? Ferment...

www.maciejzabawa.pl This is a website, which is intended for those, who are looking for a special and unique item for their home, office, as a gift or simply...

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

I've been wanting to put a snappy little small font caption on the bottom of my wine labels as a friendly reminder for folks to return the bottles. I get most...

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. I will very quickly need to bottle...

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, and 4% alcohol seems a little weak....

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 drag out the blender? I was going...

My question concerns how reliable pH testing is, in the setting of an active fermentation. Last week, I started with several crates of fresh red grapes. ...

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 off the shelf new test kit and done twice....

During the cold soak period I've heard of many people using Dry Ice. They've mentioned the following benefits: 1. Cool/maintain temperature of the must 2....

Good Morning- I'm in a bit of a bind. I sterile filtered my chardonnay champagne (it would NOT clear- bentonite didn't even touch it) and brought...

I bought one of those titrets kits. After it turns dark blue i continue to add juice as directed and can never get it back to the original color - as...