dangerdave
Chief Bottlewasher
- Joined
- Jul 13, 2011
- Messages
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Ok, ummm, well, I ummmm....
I've been making wine now for a grand total of nine months. I'm on my 24th batch (5-6 gallons each), seven carboys worth sitting in the Lab clearing and aging. Yes, we drank the rest! Well, I gave a bunch away, too.
While I ponder my Irish luck at winemaking---everyone marvels at my skills ---I am yet to actually test anything except SG and temp on my musts/wines. I've made about 50-50, kits and my own/other's recipes. I know the kits are safe bets, being nicely balanced for best results, but when making my own, what do I really need to test? PH, etc...
And what kind of equipment do I need to test with. What would you all label as essential in testing, but that I have been lucky enough to not have run into a problem yet without?
I've been making wine now for a grand total of nine months. I'm on my 24th batch (5-6 gallons each), seven carboys worth sitting in the Lab clearing and aging. Yes, we drank the rest! Well, I gave a bunch away, too.
While I ponder my Irish luck at winemaking---everyone marvels at my skills ---I am yet to actually test anything except SG and temp on my musts/wines. I've made about 50-50, kits and my own/other's recipes. I know the kits are safe bets, being nicely balanced for best results, but when making my own, what do I really need to test? PH, etc...
And what kind of equipment do I need to test with. What would you all label as essential in testing, but that I have been lucky enough to not have run into a problem yet without?
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