Recent content by Boone1964

I was worried about stabilizing the wine with the high ph The wine taste good so maybe I should bring the free so2 up to 50 and live with it Any ideas how long it will last in the bottle? Sent from my iPhone using Wine Making

Can I add tartaric acid to my wine that's 1 year old my ph is 3.8 and my Ta is 54 It's a red and I just got a ph meter and tested the wine Any suggestions Sent from my iPhone using Wine Making

Looking for some Pointers in sweetening my wine Should I bottle at the same time or wait a few days

$270.00 per thousand that includes printing and delivery They claim its a 10 year cork

Running wolf Check out slimcork .com I was at a winery this week and that's what they where using

Slimcork . Com

Slim corks are all natural corks that have a coating on them do they can be removed easily

Has anyone tried slim corks

I'm starting to think its the tartaric acid I bottled it at 65 degrees and I'm storing it at 55 degrees Should I refilter the wine and re bottle it The acid level was .60 when I bottled it

I bottled so Chardonnay about 2 month ago it was very clear today I noticed the was some sediment it the bottom of the bottle I filtered it before bottling and added 1/4 tsp of meta the wine taste great just wondering what might be causing the sediment B

Thanks for the advice I thought after malolactic fermentation I didn't have to do cold stabilization

Just finished malolactic fermentation added nutrients waited 3 months still a little bitter ant suggestions Rich

I have a new one used twice I'll seek for $150.00

Chardonay acid is right on maybe I will let it go longer

It's 7 months old I bought grapes and pressed it myself