Search results

I just made a 15L batch of tart cherry wine. The wine taste pretty balance right now but would be better with a little more acidity. I would like to balance the level of acidity at bottling. What would be the amount to start with. 1 tsp?

I just dit the Eclipse sauvignon blanc. It's almost a year old and it's really good. Pretty dry, fruity with a hint of grapefruit zest, but would like more of the mineral notes and the grassy side of some sauvignon blanc. Is there a kit that is more herbaceous? Maybe the selection chilean...

Just kegged the wine yesterday. I made it dry by the addition of all the f-pack during active fermentation and used the QA23 yeast instead. Very fruity, it will be so good all summer long. With no sorbate, i can start drinking it pretty soon...

I want to use the lalvin QA23 for this kit and the sauvignon blanc rose. What is the ideal temperature of fermentation for the wine to develop a nice fruity profil? Any advice?