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Hi everybody! Last Saturday I started my second winemaking season: I have bought early ripe hybrid grapes Monarch, 110 kg, just couldn't wait anymore! All grapes I divided on three parts: two parts for regular alcoholic fermentation with different yeasts, and third part I put in plastic barrel...

On attached link for Youtube video Les vins de Terroir al limits, the guy is saying he stopped doing pigéage (punch down), and started something I did not recognize but sound as carpentier. Maybe someone can explain what winemaking technique they use? Thank you.

Another unclear issue. My refractometer has very short and quite vague for instruction how to operate device. It says after measurement just wipe prizm before and after with soft cloth (it comes along with the refractometer). But If I just wipe, there will be thin film on surface, whish could...

In one week I will finish my first wine making season. How I was advised, I pressed white grapes before red ones. Looked through the forum list and could not find how properly to clean the wood. Next season I will start again with white grapes, will juice be colored after pressing?

Hello everybody. Just Joined. And of course, have some questions. Now I’m contracted in Georgian Republic (Caucasus region) and decided to get some experience and joy in good homemade wine. For small batches as maximum 100 kg at ones do I really need crusher- destemmer or simple INOX small...