Search results

Hi all, I think I've seen this discussed but I couldn't find the threads to reference. Is it common for racking a wine to have an adverse affect on the aroma and general flavor? I just did my final racking of a port that I started last fall. I sampled it after racking (done under vacuum with the...

Hi all! I've done some searching on the forum, but I haven't been able to find any discussion on the best type of corker. I just bottled half a batch a couple days ago, and I'm officially sick of my double-lever corker. Maybe it's user error, but I find it tough to get the corkers flush with the...

Hey all, what are your favorite yeasts to use for Sauv Blanc kits? I'd like to switch it up from the standard EC1118 that came with it. Thanks!

I was recently browsing the competition information for the Minnesota State Fair, and I had a question. They have separate classes for "Dessert Wine" and "Port Wine." My understanding is that technically "Port" is made in Portugal, so I'm assuming the competition is referring to "port style."...

Hello all, I made my first batch from grapes in the Fall. I recently racked it for the first time since racking off the gross lees in Oct/Nov. Shortly afterward a noticeable amount of sediment dropped out. It didn't feel like I brought much of the sediment through the racking cane, so I'm...

Hello all, I'm making a dessert wine this fall, so I bought a bottle from a nearby vineyard to get a feel for how they should taste. Is there a way to measure the sugar content of a finished fortified wine? Is it as simple as taking a reading with a hydrometer or refractometer? I'd rather use a...

Hi all, I'm making a port-style wine this season from Frontenac grapes. I will be stopping fermentation by adding spirits in order to preserve the sugar, rather than fermenting it dry and sweetening. I don't want to fortify the wine until it's pressed, so the alcohol doesn't get soaked up by...

Hello all, I'm making my first wine from grapes this season, and I've run into my first issue. I added K-Meta at crush and cold-soaked for 2 days. I'm realizing belatedly that the sulfites will interfere with malolactic fermentation. Does it make sense to add the culture even if there are...

Hi all, I'm making a port-style wine with this fall from Frontenac grapes. I'm wondering on whether I should reserve the free-run juice for my port or if it makes more sense to combine it with the pressed juice to ensure the wine has appropriate body for the style. I'm assuming that I should...

Hi everyone, after tasting my second red wine kit, I think I learned what folks meant by "kit taste." To me, it's a deal breaker for kit making (with the possible exception of certain brands). I'd like to begin making from grapes this fall. @winemaker81 recently posted a thread with good options...

Hi all! I’m located in MN and this is a 3 year old Frontenac vine. I’m a new hobbyist and this is my only mature vine. It’s the first year I’m seeing grapes, so I’d like to keep it healthy. Any tips on pest identification and prevention would be greatly appreciated!

Hello all, I'm preparing to start my first Finer Wine Kit. I've heard that fermentation is very active so a larger fermenter is recommended. Would a 6.5 gallon Big Mouth Bubbler with a blow-off tube work, or should I use a 7.9 gallon bucket with a loose fitting lid? Thanks!

Hello all, I have my first batch that has an acetone smell. I think I was too stingy in adding K-meta and possibly left it in primary fermentation for a bit too long, so there was some excess air exposure. My question is: is there anything I can do to salvage it? My understanding is that it...

Hello all! I've done a couple wine kits without any extended bulk aging, but I'm bulk aging my first batch now. Since the kit recipe doesn't account for this, I believe I will need to buy K-meta to add when I rack it. And does racking it every 2 months seem reasonable? Also, should I still plan...

Hello all! I'm new to home winemaking and I was given a Master Vintner Tropical Bliss Blackberry Pinot Noir kit. I took hydrometer and refractometer readings throughout the process, but when I attempted to find the Brix of the sweetener when I was bottling, I wasn't able to get a reading. I'm...