Recent content by moosher

I am about to start a blueberry wine.I found this recipe on winemakers magazine web site.Does the amount of sulfite sound right? I will be tripleling the recipe for 50lbs of blueberry's, so that would be about 15 grams of sulfite.That sounds real high.Thank you in advance for your help...

I emptied the bottles into carboys.Yes if I put my thumb on bottle and shake it will spray out, some more than others.How much should I degass and how can I tell if it is enough so when I re bottle it does not happen again.Also how long should I wait after degass to re bottle. I did not add any...

Hello Tom,Thank you for the quick reply.I thought you didn't have to degass wine made from grapes just kits and is it to late to add potassium sorbate or should I filter

I bottled my Traminette (from grapes) about a month ago. It was fermented for 2 months until dry pH 3.15.Racked two more times and the wine looked clear ( total 6 mo from start to bottle). I added sulfite 2 weeks before bottling. I opened a bottle 2 weeks after bottling and tasted a little...

They should be with all the attention they are getting.Thank you I will wait until Monday and see what happens

I ordered my Vinemetric last Sunday (before price increase)via paypal and my credit card which has been charged and have not heard a word from the company ex order confirmation or shipping date.Is anyone else having the same problem with this startup company and if so what did you do to get it

I have been soaking my bottles overnight and then scrape off with a straight edge (very time consuming).I look forward to trying WD-40.Do you soak the bottle or attack as is? Thank you for te info.

I sent the owner a email a few days ago asking his warranty policy and where it can be fixed if it breaks.So far I have not recieved a reply

I am thinking of buying this tester.Has anyone had any experiance with it ?For all interested here is the link http://vinmetrica.com/products.html

I fermented the wine to dry;here is the recipe I used http://www.winemaker...s-from-the-pros

I just did a ph and ta test on my blueberry wine that has been in the carboy for 3 months.The ph was 3.00 and the ta.9.It seems way out of wack.Is there anything I can do to correct this. the wine tastes very strong

Hello,Iam in the process of fermenting 200 pounds of Petit Verdot grapes. My starting brix 25 Ta .6 and ph 3.70.After thinking it over I should have added some tartic acid to lower the ph and raise the ta.My question is it to late to make this addition during fermentation?The reason I ask is I...

I kept in the primary for 7 weeks then strained berry skins with a bag into the carboys.I could not take it any longer.I have made wine before with good success but this blueberry is driving me nuts.( by the way I doubled the above recipe-30lbs blues 18lbs sugar and so on)Your starting point...

I have been fermenting my blueberry wine for two months now and still is not dry(but close).This is a insane amount of time I suspect.I got the recipe off of the wine makers magizine web site .the recipe is below. The starting brix was 1.13and now it is 1.01.It seems to still be fermenting ,I...

Here in Maryland, thanx to NBC news we had continual coverage of the massive earthquake all day.I could not leave my tv