Recent content by 1galbrewer

I’m looking at planting a hybrid to play with. I came across these two and was wondering if anyone has had any experience with them or has heard anything. Additionally, if anyone has any experience with Noiret I’d love to hear about that too. After finding Regent was sold out, this was going...

Thanks. Yea, I saw they recommended Bravo, just wasn’t sure what the notable difference was that made Bravo ideal for Malbec but not Avante. Didn’t notice the glycerol level. Thanks for pointing that out! I suppose I can add glycerol if I think the wine needs it, though I doubt I will. And...

I guess I’m partially looking for reassurance for my neuroses. I just pitched Avante into my California Malbec must. Think it’s fine for this style? (1.087 OG, 3.8 pH) All the recommendations out there suggest using another yeast for Malbec, and Malbec doesn’t seem to be a grape mentioned when...

Hey everyone. Just joined the other day and figured I’d do the whole introduction thing. As the title and username suggest, I’m a home brewer who recently got into winemaking. I brew mostly 1 gallon batches in order to get to make more recipes. I also do a fair amount of...

The apple juice provides malic acid for the bacteria, as well as sugar. I’m unaware if the bacteria actually requires sugar or not to produce energy. The touch of baking soda was used to raise the pH to 4.0.

(Hi. Just joined. Hope this is a good sub-forum to post in). I made a starter for my malolactic bacteria, and the smell I get from it is that of sour beer. Lactic acid is the main acid in sour beer, so that makes sense, but the few things I see around the internet are that the starter should...