I'm planning on building from ground up a small to mid size winery and tasting room, and was wondering if anyone has experience or information on a good floor...

Hi all, I am new to this group, so I apologize if this has already been asked and answered about 20,000 messages back, but.... I am looking for a beginner /...

I found a pear wine recipe on homebrewit.com and have placed everything required in the primary pail. This recipe produces one gallon of wine. After 24 hrs...

"BKBooth" wrote in : Hi all, I want to make a batch of wine from a kit or other...

A friend attempted to fine 5 gal of Thompson Seedless with Sparkeloid. It developed a persistent haze. I don't know if he boiled the Sparkleoid or not. I...

I helped a buddy figure out his sugar addition last week. He got the juice from a nearby winery. Two different kinds, and there was a big discrepancy between...

Does anyone know if the pH of a wine changes after bottling. I know there are changes in the chemistry of the wine after bottling such as reduced amount of SO2...

My chambourcin is now at about 17-18 brix with high acid. I didn't measure the acid, but I can sure taste it. I may be able to let the grapes hang another 2...

After spending quite a bit time looking on the internet and faq's, I have what probably is a easily answered question for this group. Because of the "topping...

I have two DJ's of wine that have been fermenting for a month and a half and the hydrometer shows 0.100. Has it fermented totally out? It tastes dry and...

just kidding, what was your question?

Just wondering whether google has any brilliant thoughts about skipping these emails automatically? Must say, fascinating readings though, but am getting...

Pennsylvania is having a miserable grape year. I got some muscat Sat that had the following readings: Brix: 18.2 TA: 1.09 PH: 3.30 2002 readings...

Hey there everyone! I recently purchased a PH meter and after I got it they stated that the electrode should be stored in a storage solution. Problem is, I'm...

Hi all, I was wondering what the consensus would be here with regard to the correction of high TA, high pH, *malic dominant* musts (I'm talking at least 80%...

Hi Everyone, All these wines were made from California grapes. I just racked my Zin and Syrah, Cab and Merlot today. No smelly Cab or Merlot but the Syrah...

I have 15 gallons of Niagara in strong primary fermentation (5th day) and now I can detect a scent of vinegar, not overwhelming but appreciable. I recall...

I'm wondering about the similarities between aging a wine, and lagering a beer. I've never heard anyone mention the action of remaining yeast during wine...

I'm about ready to make my first attempt at winemaking, using a wine kit from Brew King, a merlot. Looks like it should be fun. I read somewhere that adding...

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

Metabisulphite, as a reducing agent may well have a precipetating effect on certain proteins in solution. Alcohol in general also has a precipetating effect on...

I am making a couple of 6 gallon reds from kits (cellar craft international and Selection Estate series.) Is it ok to rack them into 5 gallon carboys after...

Hi all, I am attempting Concord for the first time and intend to pitch yeast tomorrow. Any favorites out there for that? It is a juice only concord that has a...

I want to raise the residual sugar in a dry pear wine (one gallon batch) to between 2-4%. I have my Potassium Sorbate. How much sugar do I add to get the RS up...

After planting about 50 grape vines this spring I have realized that about half of them are in an area which does not drain as well as I thought. I am...