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Has anyone made wine in the manner that they do by the laws in France, or depending on your perception, how they made wine 500 years ago? What I mean by that is, grapes/must yeast and some burning sulfur? No adding acids, no MLF, no temperature regulation, no chaptalization etc. I understand...

I made a cheddar and dry salted it, I'm made a Gouda and will be brining it tonight. Made me think, has anyone every brined a Cheddar? I look around and can find any info, just "How to's" on brining.

I was thinking today (and lately) about different yeasts and how they can impart different flavors. The problem being that there are so many to try, and it would get expensive to try on 1 gallon batches of wine.... So here is my thought experiment... If take how every many 1 gallon jugs...

I've searched on the forum only come up with 1 book, From Vines to Wines by Jeff Cox...apparently the 5th ed. was just released March 10, 2015!. Not looking for a wine making process book, more so one that focuses on the horticultural aspects of grapes. Looking for actual first hand...

Has anyone ever used Dry Ice for cold stabilization? I'm almost to that point and was thinking about. I don't have access to a fridge that will get cold enough. BUT, I think I can get the wine/carboy cold enough and hold it for 36 hours.... Thoughts?

I would like to make a wine from "former" Muscat grape, now raisins. I found one place online (Sun Maid Market) which, with shipping would be 26$ for 2lbs of them! Does anyone have a guess as to where I could locate some? ALSO! My attempt was going to be using a recipe based on "normal"...

Making a batch of strawberry wine and been looking for recipes. Some of the most common differences is some boil prior to primary, some don't, some puree, some mash, some just cut up in quarters. But what I'm most curious about is weather or not to use a straining bag. I understand the clean...