Turock

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• Posted in thread: Apple juice AND concentrate on 05-18-2013 at 12:43 PM
  Hmmm--MLF'ing itself. This almost sounds pornographic.

• Posted in thread: Apple juice AND concentrate on 05-18-2013 at 12:40 PM
  Some people do an MLF on apple. But another thing you can try is using a malic acid
  metabolizing culture such as 71B. The malic in apple doesn't seem as harsh to me as it does on
  pear. But the 71B wil...

• Posted in thread: critique/inputs for blackberry wine on 05-18-2013 at 12:24 PM
  Experience will definitely add to your knowledge base--we just want to be sure you have enough
  basic knowledge before you start in order to have success. Wish every new winemaker would do
  more "homewo...

• Posted in thread: Santa Bachelli Chianti on 05-18-2013 at 11:54 AM
  Good grief!!! I've always loved Aldi's--all their food tastes great and even their cereal is
  much better than the name brands. Who would of thought they'd have crap wine? Especially since
  the people w...

• Posted in thread: Back sweetening, how much sugar? on 05-18-2013 at 11:46 AM
  Here's another way---add sugar until you are pleased with the taste then take a hydrometer
  reading. Next time you make the same wine, you can refer to your notes on what SG you are
  shooting for and ho...

• Posted in thread: Apple Wine F Pack Question on 05-18-2013 at 11:30 AM
  I think your plan to sweeten and add juice to it is a good one. Don't forget to add a little
  more meta to it along with sorbate. Not sure what level of sweetness you're shooting for but
  sugar will bri...

• Posted in thread: Glass carboys on 05-18-2013 at 11:15 AM
  You will never regret having more carboys.

• Posted in thread: critique/inputs for blackberry wine on 05-17-2013 at 03:19 PM
  wood--sounds like you're getting your feet under you on the blackberry. Blackberry is a tough
  wine to make for many beginners because they don't understand NOT using acid blend and needing
  to use the ...

• Posted in thread: Compliment? I guess so--- on 05-17-2013 at 02:08 PM
  Tomm---We never use fruit juice. All we do is freeze the fruit---you can't imagine how much
  juice that yields. We also use pectic enzyme to break the fruit down, but that is standard for
  fruit wines. ...

• Posted in thread: Apple Wine F Pack Question on 05-17-2013 at 01:33 PM
  Seven months for apple is pretty young. The best apple wine I ever had was 6 years old. I'm not
  saying you need to age it THAT long. But 1-2 years is better than 7 months. The flavor really
  firms up e...