Recent content by Joseph1

DJ,<?:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /> The table does not reflect the starting specific gravity of the wine rather it attempts to correlate the amount of residual sugar in a finished wine to specific gravity. Based upon the table a medium dry wine would...

Mjd, In the “Finishing” segment of the video for the Cellar Craft kits George uses the auto-siphon.<?:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

Wade, I believe the third one, not carried by George, is Quertanin.

It is possible that it may be eitherthe Tan'Cor or Tan'Cor Grand Cru tannins designed to be added post fermentation. They are carried byGeorge. <DIV align=center> <TABLE =MsonormalTable style="BORDER-RIGHT: black 1pt outset; BORDER-TOP: black 1pt outset; : white; BORDER-LEFT: black 1pt...

The article appearing in The National Business Review had the following comments by Tom Natan owner of First Vine Wine Imports and Sales, an importer of French wines.<?:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /> “The THQ is based on a hypothesis that says that...

Ron, I believe the two ounces is good for 10 gallons of juice that has had no nutrient additions. My recommendation was for 1/2 teaspoon nutrient for a 6 gallon Mosti Mondiale kit. The kits have already had some nutrient added by the manufacturer.

This was bottled at the June 21 bottling party and I have not tasted it since. Each participant at the bottling party has the opportunity to taste all wines bottled that evening and to take home three wines. Unfortunately I did not keep my tasting notes, however; this was one of the most...

Almost every one of the kits in the Wine Making Log has used the oak provided by the manufacturer and it was added according to manufacturer’s instructions. For some kits the oak is added during the primary fermentation and others the oak is added during secondary fermentation. There are some...

Ron, in reviewing George’s Wine MakingLog the Mosti Mondiale Meglioli and the Chilean fresh juices had the yeast nutrient added and I believe that almost all the reds ended with a specific gravity of 0.994 or 0.995. This ending SG is not necessarily an indication of unfermented sugars remaining...

<?:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />My favorites are: Home Winemaking Step by Step by Jon Iverson, and Techniques in Home Winemaking by Daniel Pambianchi

First digit is the year, second two digits are the month and the last two digits are the day. For example a date of 80212 is February 12, 2008.<?:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />

I believe that the 10 to 12 days in step 3 are the total of the 3 to 5 days in step 1 and the 6 to 7 days in step 2. The instructions are new and still need a little work.

If you are looking for ideas about supplies and equipment to have on hand, check the article in January’s Pressing News titled"Wine Making First Aid Kit".<?:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /> http://www.finevinewines.com/January_2008.htm

Scuba, a quick look at the websites of Jack Keller and Ben Rotter indicate that limes contain citric acid.

Here are some ideas from some commercial wineries.<?:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /> Meinhardt <?:namespace prefix = st1 ns = "urn:schemas-microsoft-com:office:smarttags" /><st1:place w:st="on"><st1:City w:st="on">Vineyards</st1:City> <st1:State...