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Winemaking Talk - Winemaking Forum

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  1. O

    picked up some chilean buckets

    I just picked up Bella Chilean buckets of Carmenere, Cab Sauv, Syrah and Viognier. If I'm using the TA kit correctly, the Viognier is 23 brix and .5% TA. Is that acid a little low? I've read reccomended numbers as high as .75% - should I adjust before pitching yeast? Thanks! *edited for clarity
  2. O

    Hi from MI

    I've been reading the forums for a while now but since I just pitched my first wine from actual grape juice (Chenin Blanc), it seems like a good time to introduce myself. I've been making mead for a few years but this is my first non-honey wine. I'm really excited about it, it smells amazing...
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