Have a look at this article from a yeast manufacturer. http://www.lallemandwine.us/pdf/articles/Rehy_eng_14-aug-02.pdf

Hail all, I would like your comments on the use of bentonite. I read somewhere that it can grab as much as 1/5 of the flavor. Should we use it at all? At...

To all who have expressed interest in the recent past: I have added a new page to the Africus Rex web page for hydroponic grape growing. Following our recent...

I'm working on a Pinot Noir kit. When I went to test the specific gravity to see if it was OK to proceed to step 2, my reading was still a little high (1.014 -...

Ok so I want to start wine making and (I think) I know what equipment I need. My problem is chemicals and additives and getting hold of them. I am in the UK at...

Wineries pop corks over new packaging The pop of the cork, the elegant bottle and the sophisticated labels are the elements that have defined the wine industry...

Ye experienced vinters, I've just polished off the first half of the end product of Winexpert's Island Mist Blackberry Cabernet. It truly was tasty, but a...

on fruiting canes developing a series of fruit bearing shoots, as well as non-fruiting shoots...should non-fruiting shoots generally be pinched off, or should...

I have a serious question, but I don't know what terminology is suitable for describing this: I considered bottled water (the cheap kind in gallon jugs) for...

"Jon" wrote in message ... I'm wondering if a wine that is oxidized will have a...

Any thoughts around water chem for 5 gallon red wine kits? Water is water? My frame of reference is brewing good Irish stout. Going to try 5 gal Evian with...

Hello Nice idea and nice implementation. More informal than a News Group, but interesting and innovative in it's own...

ugh.... I've been reading all the joy and delight peopel find in making dandelion wine. I've found numerous recipes. Around where I live - many many...

My first attempt to cork my wine bottles resulted in a lot of shredded corks. I have an "Itallian wing corker" with 2 levers and a tapered channel - with a...

I was complaining recently ( well "moaning") about the high standing charges by my water/drainage supplier, to one of my sons --- as a very small user of...

Paul E. Lehmann wrote: Ray Calvert wrote: You need to stabilize the wine with sorbate and sulfite. An easy job. Just add them...

Pinot Noir is often called the heartbreak grape; it can be stunning or stunningly disappointing. The area it's grown in usually dictates the style as much as...

My thoughts exactly, it usually is lead. Lead is a problem, wine is acidic and will disolve some of it into suspension sooner or later. Rack it, now. Maybe...

Hello All, I have been making some wine for my upcoming wedding, it is nearly ready to bottle, However I was wondering if there is a way of making the wine a...

"The time to start worrying is when the fermentation ends and after the first racking. You'll need to keep air away from the wine by reducing the headspace to...

I am a new winemaker - I just started a batch of Pinot Noir from a kit. The problem I had is that when I initially poured the juice into my sanitized wine...

Don't worry. It takes a lot worse than that to really mess up a batch of wine. Once the yeast get going and you develop a bit of alcohol, most bacteria and...

The glass is no problem, it will be left behind during the racking. Do not know about the liquid and what ever else was in the thermometer. It is probably...

Man, you must be planning on one heck of a lot of marinade! I made a 3-gallon batch of Jalapeno wine using Jack's recipe, and that may last me for the rest of...

Hi All, Just looking for some advise... I've been offered a Penfolds Grange Shiraz Bin 95 1996 750ml How much should I pay for it? Just starting my...