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better check that the corn syrup did not have a preservative in it

on another forum, the topic of when to pick niagra was discussed. it was mentioned and agreed that picking at brix in the 14-15 range in correct, and is also correct for concord. we have concord, but in past years i have tried to go for a higher brix. am i wasting time?? do you recommend going...

i do this all the time with my homegrown grapes. i use a nylon bag to hold thegrapes during the first fermentation. press bag . reuse the bag with sugar water for a second run. it works well.it gives a lighter color/body wine, but itis still definitely wine. i also blend the first pressing and...

thanks both. iprefer pure organic growing, but this year the phly- has been murder on the frontenac and the frontenac gris. i have a wi source that i am in contact with regarding danitol, but would like to avoid it if possible. i will try the hedging, but 2 vines are particularlyseverly...

any suggestions of chemicals for systemic control. is it too late for this growing season?

i've been told that it is a bad idea to freeze grapes befoe crushing because it ruptures the seeds and makes the wine bitter. i've also been told that ice wine is picked after the grapes have beenfrozen. is any of this true? any thoughts??

if by acid tester you mean a pH meter, by all means buys one as it is very useful. i paid about $40 for mine on e-bay. i have harped before on the need or an external standard to see if these meters are accurate.according to my research, the pH of off the shelf heintz vinegar is about 2.2. my...

this discussion is both appreciated and problematic.now there is one more reason tolook forward to x-mas eve. however, i am again reminded of my troglodytic status vis a vis the technological age. thanks to all.

i really l ike this forum, but like many winemakers, i also visit other wine fora [i think that is plural for forum, but i will bow to an expert in latin]. does anyone know if anything happened to www.winepress.us? my browser cannot log on to that site or some reason.

i absolutely love wade's setup, but i am too scroungy right now [recession and all] to spring for a vacuum pump. however, i already have a porter-cablecompressor for my air nailer etc. i think i can regulate the air prsuure down to 20psi. if so, can i not force the wine out of the primary...

i make only small baatcfhes of home grown, and i'm trying to save $$$. what if i tried the hand vacuum pump i use for car work?? might that work on a batch of 3 gallons or less??

jobe05 thanks for the info. yes scotty and chuck norris are both great, but jet li is better. by chance alone, the "sauagemaking forum.org" site is back up and running.if you are totally serious about sausage and smoked meats and cooking and baking, try this forumout.you heard it from me.

waldo sorry but i don't follow you. is it actually demised and who is scotty and what happened. i asked on this forum because i thoguht i have seen some "cross pollination" in postings between this forum and the sausage forum.

does anyone know what happened to the "SAUASAGEMAKER.ORG" forum??

we found it useful last fall to buy an old chest freezer. therefore, we were able to pick the concord and frontenac at two different times, freezing each separately in the nylon straining bags. we keptthe frontenacfrozen while we made wine out of the concord. then we went on vacation, and left...

fascinating. i wish i would hahve read this sometime last week. i spent yesterday pruning my vines, but i discarded the cuttings. rats. would have been fun to try. my guess is that it will work very well.

on the theory that at least some home-made wine makers and beermakers may also be sausage makers [yes, we probablytravel in packs] does anyone here have any thoguhts on how to get a recpie for making home-made serbocroatian kobasica????

i'm a little surprised at the responses. we've all made wine from kits, and some of us from our own grapes, buthow many have had a concerning sulfur smell during the primary fermentation; enough to start thinking of the cat? anyway, did you taste the must? early on it is sweet; near completion...

i have minimal expertise, but about 10 years of kit making experience. i think the answer is probably not, but you will know when you drink it. perhaps a slightly effervescent sensation on drinking from malolactic in bottle fermantation? i'm sure the experts can give you more certain guidance. i...

smurfe the taste test works for my home-made. it is when i try to analyze why i do/do not like a commercial wine that i try to do the total acid and the pH test. because i test pH quite often, the cost of using fresh buffer, every time,goes up. the stuff is not cheap, unless you re-usean...