Recent content by alan molstad

I used the food grade stuff.. I ran the wine through a home water filter just because I did not want to coat the insides of the water line.

Some of you may remember I had several carboys to move into the basement but due to my bad back I cant be lifting them. Well I listened to a bunch of advice, and one guy here talked about the use of a shop vac and a bunch of plastic line. Well,,,,that suggestion sunk in. I got busy and i was...

thats a good plan...

UPDATE, I went to a store in Fargo ND and they had a kit by winexpert that I got and have started...

CDrew Thanks,,,very helpful QUESTION > as I have said I'm new and this is my first year. I have 3 carboys with red wine I made from grapes. I racked them once to get rid of the stems I saw on the bottom. But I dont have any understanding when I should rack them again? I know that I have to...

question... if the above is true... If I got one of them kit wines, and made a 5 gallon carboy with it, would thast allow me to get something ready by Christmas? Im under a lot of pressure to have somethng

You ask a good question. The truth is, Im so new that I dont have enough experience to know what I really want. What i KNOW for 100% sure I want is that I NEVER want to spend 12 hours standing in one place as I rub grapes against an upside-down milk crate... I never want to do that again...

Im a first year wine maker. Live in northern North Dakota By grapes are Valiant grapes that are to make a red wine. I picked the grapes on August 25 First fermentation started on August 27 Racked the first time on September 2 I need to understand a few questions that I get asked by my friends...

Lets say I take my grapes fresh from the vine, and press them. I will end up with a nice wad of skins. Lets say I take the pressed skins and dump them back into the juice. Then its just like normal correct?

valiant grapes

This! This is a new idea to me... and I like it! I think this might be my answer... Thanks.. This gives me a lot to think about and a lot of hope I can still do the fermenting on skins

HI... what I did, and will NEVER do again was to do what I saw in a YouTube video. It was to use an upside down milk crate and rub the bunches of grapes on it. Never again....thats a young man's sport! im retired and thats why I need to come up with a way to do this quickly and with little...

my situation. I live in northern North Dakota and I have 60+ Valiant grape vines. This fall was the first time I have tried to make wine, and I ran into a situation. I dont have a crusher/de-stemmer and so I did all of that work by hand. 12 hours of standing in the same spot, Never again! I'm...

Lets say I don't de-stem or crush the grapes, but go straight from the field to the wine press? In other words, treat red wine grapes like they were white?

I would like to know that answer too