Stop sending me anymore emails.
Joe, have you ever timed two different yeast enoculations, say one to start primary and then another a day or two later, thinking D47 first and then V1116 a day or two later in a Sav Blanc, what do you think?
Just enough knowledge to be dangerous to myself and others!
Make it, care for it, and enjoy it. Life is short, and life is for living. Cheers!
Wondering how much muscadine wine you have made. I live in Alabama and we have plenty of muscadine grapes in our area
and it is one of my favorite wines.
Everything else is still available except the All in one pump. Let me know if you'd like anything else.
Don't do it
I think some how we can ferment. But unlike grapes and fruits its not acidity and sugar content.
Hi everyone , did anyone have experience in Winemaking with mushroom (fungus ).
Please post this to the forum so they will see it and can answer.
Would you please email me your favorite version of dragon blood. (Never post your email address in an open forum)
Please email me the latest DB recipe version you are using to (never post your email in an open forum
I was thinking about adding Malo Culture to my Fontana Malbec. I racked it into the Secondary last night. Does MIF make the Malbec a better wine with smooth taste and better mouth feel? PLease let me know if this is over kill and not needed.
Over kill not beneficial
harvested grapes second week of october. primary fermentation and punch down for 10 days. malolactic fermentation initiated about a month ago. todays tasting revealed h2s smell .
are you in the Tri-Cities area?
Hey hounddawg, I’ve missed seeing you on the forum. I’ve always enjoyed your point of view. Hope all is ok and hopefully you’ll be spending more time here.
Homemade is the best!
My husband and I are learning to live the dream!Raising the last of the kids (my sweet son in pic) Need to plant some fruit. Tim & Sue
Let's Get Dangerous
did you ever figure out why you experienced slow fermentation on that batch of wine a few years back? I am having the same symptoms on my Huckleberry this year. Slow from the beginning. Still slow and slowing making alcohol. Even made a "super charger" to make sure it was not the yeast. Still slow. Ed Krause thought it was the campden tablets still giving off SO2. I don't. I waited 48 hours after the camdens. Thanks
I use a recipe book called Winemaker's Handbook but it is limited in it's teachings with the ingredients about how and why they work.
Separate names with a comma.