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I attended an Advanced Winemaking Workshop at Penn State over the weekend and the instructor stressed the importance of measuring YAN of the must to determine nutrient needs. Her target was around 220 mg/L for most wines, so if you know your starting YAN then you can add the proper dosage...

Already thinking about wine plans for next year and looking for ml bacteria with high Diacetyl Production to get buttery sensory effect in some red blends that Im considering. My research has pointed to Enoferm Beta ml bacteria. Ive seen Beta mentioned in a few threads with some success. Want...

Started a few fruit wines this weekend and 2 of 3 are starting to foam nicely. However, my lemon must is flat and Im worried that the acid is too strong for the yeast. My initial pH reading was 2.77pH, so I added water to bring it up to 3.08pH. After sugar adjustment, I had 24.4 brix. Anyone...