Greetings - trying to prepare ahead for the fall season by finding a good winery around where I live.
I was wondering if anyone knows a good winery around Ohio; I tried several around Cleveland areas but not too much luck - too crowded and at picking time it was a 'carnage'
I am willing to drive...
Thank you for your feedback.
I will try to stick to original grape juice - what do you think about the ratio for that and ABV. I usually work with the standard 5 gl carboys. How much juice should we add so that we don't actually loose ABV?
Like a lot of users around I am interested in what are some of the options and your experience with backsweetening. From what I read around the forum sugar seems to be the most common used ingredient. Did anyone try fresh grapes juice i.e. the original juice, must obtained...
To be honest I am not aware of any other chemical other then the ones mentioned above and some news about different manufacturers and their processes. But lately the juice industry exploding I am wondering if we should just make the move to using grapes only; I am sure that they will eventually...
Maybe a silly question but I was wondering if anyone has any concerns with what chemicals are added to wine juice in order to preventing from fermenting and probably to enhance the flavor. With the advent of all the stuff from China and vendors being more more over profits then...
Greetings winemakers - love this place and thank you for all the valuable feedback.
I am making wine from juice and grapes depending of availability; recently I noticed that some of the juice kits end up with a bitter, funny after taste.
I was told that it may be due to not raking often enough...
Greetings - I live in Cleveland, OH and I heard that Buffalo NY region have really good grapes. I was wondering if anyone knows any good places where I can get some grapes - red and whites.
Thank you for your reply.
I will definetively check the sugar. We did not remove the stems since that will be a lot of manual work - the crusher that we have cannot do that. We did let the must ferment for about 4 days now.
Also I did not add any yeast at all - will it be OK to add it after...
I am back to the forum with the new grapes season. This year I am making wine from Concorde and I was wondering if i can ask for your advice and help again.
I did it last year and things did not go too well - did not add anything; just crushed and pressed into a carboy. I would like...
Thank you for your answer.
So you think this is not the proper way - great then. I should stop doing this.
Maybe a silly question - what is the purpose of K-Meta vs. the sulphur stick? Also, do you think that the taste will go away or the wine is all lost now?