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What process is best for adding tannin and acid to a wine after primary? I want to do it systematically so I can taste various ratios and decide on an optimal recipe for next time (I don’t use grapes/ grape juice so the starting point of the base when is less variable). I’m thinking taking...

I’ve been brainstorming the idea of specialty cooking wines for commercial sale. Think garlic, herbs, etc. After doing some googling, looks like wines with 1.5g per 100ml of salt are not considered alcoholic beverages. This would make sales and shipping so much simpler but ew, I don’t really...

I made my first wine last month and decided to make a mead as well at the same time, despite doing heavy research into wine, not much into mead. It just felt like a missed opportunity to not marry the spring flavors of dandelion and honey. 3/27/23 For one gallon- Cold brew method 152g of near...

All other variables aside, if I have a perfect spot for some vinifera vines but it only gets 5 hours full sun due to sloped hill and trees, would I expect less yields, longer ripening, or both?

I’m a new wine maker (previous hobbyist beer maker) and I love the theory behind wine and I’m an experimenter at heart. The fruit and flower wines I’d like to make have many variables: ratio of base ingredient, acid, alcohol content, body (and ways to achieve body), yeast, etc. I’m making a 1...

So I'm a new wine maker and previous beer maker. Lot of things running through my head and one of them led me to an interesting thought experiment. The idea: Banana pudding sparkling So I was thinking, a banana wine with a subtle bread characteristic and lactose. That then led me to think...