Assuming the goal is to maximize the reduction of TA, is there an argument for a faster vs. slower malolactic fermentation? Trying to figure out whether I...

I moved my pear wine to the secondary fermenter after 7 days, as the recipe called for. Within an hour "wine" was flowing down the side of the carboy. What...

Greatings! I have Syrah fermented to about 8 Brix and noticible H2S odor, probably from an adding a double dosage of Pastuer Red yeast (oops!). Normally I've...

I need an answer from a grape expert who knows for a fact, whether or not, one should plant seedless concord grapes near a seeded variety. I've read that you...

I have a white ring around the neck of my Cabernet. I've read the archives and the general consensus was to sulfite and top up. My cab has been topped up...

I usually buy my grapes or juice from the Niagara Region here in Ontario as I live near the area. Due to a terrible winter that resulted in damaged vines and...

And I mean that as the highest form of praise. They seem to be able to take any fruit (even nuts) and make delicious wine and brandy from it. Check out this...

I have decided to plant a small home vineyard (24 vines) in the spring, so I am starting my planning now. I want to have the site ready to go in March, so...

How do you minimize spoilage when making wine? Remo Rosati, author DIVINE INTERVENTION http://www.geocities.com/newnovelann Available at over 50,000...

It ain't purdy, but I hope it works. I see a load of deer tracks out there too, so I can add them to the "Most Wanted" poster too. The end wires you see aren't...

I have a few wines going from CA grapes and juice, that I (think) have been measured correctly, and are around .55 TA. I want to get the TA around .63 to ..65...

I have seen a few recipies that call for lemon juice to increase the acid of the must. does anyone know how much should be used to increase by a certain...

When analying freshly crushed grapes, even after I strain the juice, I find a significant difference between the Brix levels reasured by a refractometer...

On the site of the International Observatory for Spirits and Liqueurs (www.ciedv.org in French or www.ciedv.org/gb in English), you'll find more than 3,500...

If you have any stainless steel ball bearings or a length of stainless steel chain, you can drop these into the keg and agitate the keg. By agitate, I pick up...

I made some nice kit wines last year that I recall had instructions to stir vigorously at some point to get rid of CO2. I can't find the paperwork now. I'm...

I have about 250L of wine I wish to put into a barrel, however it still has a lot of suspended solids in it... is it a good idea to pour it through some...

Ok I have read a few places that one should press the wine when the tannin levels reach a level to your taste. Trouble is I don't know how they should be for...

Hello, I am making my first red wine. I bought 550lbs of CAB from UC Davis's Hopland research station. They said the TA was .62 and that the pH was 3.6 and...

So I'm really only a small-scale hobbyist... I make a gallon here and there of various fruit wines when my organic food "subcription service" delivers a lot of...

Greetings, a sometimes lurker here who makes the occasional wine kit. Always amazed at the knowledge and the depth of involvment of some posters here. ...

This is my first attempt at an icewine style dessert wine made with botrytis affected grapes. (Sauvignon Blanc). The wine has been bulk aging for about a year...

I found a straightforward online how-to for making wine from my own grapes. Here's the link: http://www.winemakermag.com/yourfirstwine/grapes.html . They have...

Anyone know where I can buy one?

I think some people missed the point. Yes I know there are loads of shops in the UK where you can buy home brewing products.... But... In some providences...