Hi: I would like to grow some Leon Millot, Early Muscat, NewYork Muscat and Jupiter. Any advice on growth patterns (up or down shoot tendencies)...

May I ask if &/or what this group's policy is regarding FS and shameless self promotion postings? I'd like to sell some of our used winemaking supplies &...

I have a few batches of bottles I am determined to get clean. There were dried remenants of Red left in most bottles. I got it out by soaking them in very hot...

I have 2 products, bentonite and gelatin, but the directions are vauge at best. How are these to be used? I am guessing mix them up and rack them into the...

All measurements US gallons: 11 Cabernet Sauvignon 5 Sauvignon Blanc 5 Riesling 5 Gamay 6 Merlot 2 Grenache (made red) 3 Blackberry

I have a 1-gallon cask that I use for oaking small batches. I've used it for several years, but this year, it sprung a leak. Before I was ready to use it, I...

Hello, Years ago I remember reading something about being able to use grapes to make a 2nd run wine by adding sugar water to the skins after racking off the...

I was searching past postings for info on causality, preventon, and cure for Hydrogen Sulfide. One poster last spring (link below) suggested using copper...

miker wrote: http://www.morebeer.com/browse.html?category_id=2388&keyword=&x=1&y=1&page=4 (scroll down to see a picture of one) Has anyone tried...

Hi All, I'm posting this in the wine group because I know that there are many wine and beer makers like myself that also make mead. So that's why I'm...

I am currently making a 5-6 gallon batch of Peach Wine. I racked it for the first time yesterday (3 weeks or so after being moved from the primary into the...

I added enough tartaric to get the pH down to 3.60 (from 3.80+), but that leaves me with TA @ 1.11. Just pressed and MLF is still to go, but if not enough to...

I am trying to help my nephew with a biology project called Making Wine at Home, I am an armature wine maker myself and would like to help him put together a...

As I have read acid can be removed by a Cold stabilization. They say that crystals will form on the container. I can not find what temperature the wine needs...

Authentic cobra / scorpion SNAKE WINE - Taxidermy - Gift Brand new sealed bottle. THE PERFECT GIFT! Shipping for 20$ or 30$ (5 days delivery guaranteed and...

Is it possible? I would like to add some plum brandy to a port-style kit I'm making, but I would like to get it back into its pre-dilution form so I'm working...

A 10% stock Solution of SO2 seems a simple and more accurate way to add SO2 to wine. I make mostly red wine and the SO2 indicator test does not work too well...

I can't seem to avoid getting so far what I think is an abnormal amount of methanol. I am no expert and was trying to do the following * Take some cheap...

Quite a profound article. What do you guys think? DER SPIEGEL 44/2005 - November 5, 2005 URL:...

I have continued to struggle with solid stoppers in carboys for aging. I searched this site and found a handful of threads on this topic - the prevailing...

I'm interested in making a "port" style wine from a red wine kit that is, starting, for example, with a Temprillo kit and then stopping fermentation with...

I had a bad smell that you could smell from up to three feet away that I treated with Bocksin yesterday. I have racked the wine and tossed the sludge that...

I recently read this somewhere on the web regarding mycoderma. "In the bottle, surface film yeasts do not form a film but grow throughout the wine, wherever...

I can't seem to find a wine barrel rack for 55L. Does someone have a design they can share? Also can a wine barrel be stored on it's end for long...

My 2004 reds had a lot of powdery mildew on them and after culling half, I made wine, hoping the levels would be low enough to tolerate. They were not, and...