I recall seeing something somewhere concerning maiking wines or meads using Rosewater... I struck my fancy but I have no idea where to find Rosewater, what...

I am ready to undergo my first non-spontaneous MLF to a batch of baco Noir (54L). The instructions on the packet call to maintain the temperature above 18C...

Hello, I was just wondering what wine(s) everyone was working on right now? I just finished transferring my rhubarb to the secondary. I bottled...

Making a 6 gallon kit wine. The first time racking from my primary to secondary didn't go as well as I had hoped. Got the sediment stirred up just enough to...

"Zackariah Torllorororororowski" wrote in message ... Please do not post until you...

I have some red wine from a kit ready to start. Do I cover the food bucket that I'll be using to ferment? The bucket comes with a lid, which seems to be...

I've always tried to correct any acid imbalances as soon as the grapes were crushed, before beginning the primary fermentation. But lately, I've been getting...

Okay... Tom S., if you're out there... I'm the fellow with the Chardonnay juice that had foam pour out of the demijohn the other night. If you'll remember, I...

I have 10 gallons of cider. Just finished fermenting. Should I add the Pectic Enzyme now? Or is it too late? Or should I go with some other clarifier?

Hi All, I started fermenting 12 gallons of Chardonnay juice yesterday and have a concern I wanted to pose to the experts of the group. The juice was...

When making a regular wine how often should the lees be stirred when undergoing MLF? thanks Joe

I made a 5 gallon batch of rhubarb wine & let it ferment out to .996. Use hot mix sparkloid, let set for two weeks & racked. The wine was brilliantly clear. I...

I have a 5 gallon batch of apple wine that has been racked after primary fermentation, and is ready for the next racking. The wine seems to be clearing well. ...

Hi folks, Well I was late getting started this year and my local grape supplier is out of fruit. I'm really bummed but then thought I could try frozen must...

I have a rose' made from pinot gris grapes fermented on the skins for a week along with the "seignier"(sp.) from a batch of pinot noir. After pressing it has...

I am looking for a faster way to fill wine bottles. Currently I use gravity and a Listermen bottler filler.I had an idea. what do you think of filling a corny...

I find when I transfer from the primary fermentation container to DJs using a cheese cloth filter that the cheese cloth keeps clogging and it becomes a lot of...

Anyone have a strawberry-kiwi wine recipe they would like to share? I can't seem to find one online. Thanks!

My buddy works in a food testing facility and I'm looking for pH electrode storing solution. In one of the cabinets in the lab he found a bottle marked,...

Howdy........... It's been awhile since I posted, but I'm glad to see things still hopping around here. Back in the early summer, I made a gallon of wine using...

Last year I was short my regular carboy so I made up a California Cabernet Sauvignon kit to 19.5 litres rather than the suggested 23.5 litres. The results were...

"Zack Torlawabawasaski" wrote in message ... PMD flushed and wrote : ...

I started a kit wine tonight (sauvignon blanc). This is the first time I've used bentonite. I also have a batch of pear wine that just went into the secondary...

"Zackariah Torllorororororowski" schrieb im Newsbeitrag ... | Owly flushed and wrote...

How do I know if MLF has started? I inoculated the wine with the culture yesterday and I have the carboy on a heater to keep it up to 20 degrees or so. Will...