Recent content by 19taylorave

yeast sorry, maybe dumb question....when do add the yeast?

thank you I guess the next question is, what should the ph and acid readings be? I apreciate the help.

Have a hydometer, I understand measuring specific gravity. What is ta?

Thank you I guess I don't know what I don't know yet...but it gets more and more interesting as I go. So with the juice, you can change the outcome with the type of yeast (don't know enough yet to even talk about it), you can control the chemistry(?), ta and ph, you can effect the alcohol...

So I have some time with the oak, good. i'll get the test kit(s?) for ta and ph tomorrow an post results. Another dumb question..when wine is descibed, for example, as having "a hint of chocolate and black currant..."etc., I'm assuming these are flavors used to describe the wine and...

Thank you for responding, when is the best time to oak? now or toward the finish?

Just got juice pails from Lodi CA. Just curious what forum members do with these. More specifically does anyone oak these or add any flavor of any kind. I got Merlot, Cabernet savignon, old vine zin and sangiovese. Any tips on making the best of fresh juice would be appreciated

Please don't apologize, I'm new at this...and you're absolutely right. I just looked at what we wrote down last night....it was at the 50 under the 1.000 ... 1.005, right? It was 1.003 just now when i tested it ...I guess it's kicking in but taking a few days longer. Not knowing anything, when...

Winexpert Muller Thurgau, sounds like frying bacon I started a batch on 5/19, the 5 to 7 days was up on tuesday the 26th, I went to check it and when I pried the top off the primary fermenter it sounded like bacon sizzling and all the elder berry debris is still on the top. The reading was...