Recent content by BPL

Winemaking Talk - Winemaking Forum

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    LD Carlson 'Yeast Nutrient' may be as much as 5/6 urea and provide north of 500 YAN at package dosing

    I am very interested in any further results of "yeast nutrient" analysis. Has any progress been made?
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    Finer Wine Kits

    Sangiovese and Montepulciano from Italy, huh? Sign me up, 1 of each please-but don't tell my CFO. :)
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    Finer Wine Kits

    What ever he comes up with, you know it's gonna' be good!
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    Two different yeasts in 1 6 gallon batch. Why?

    Thanks. That is my thought also.
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    Two different yeasts in 1 6 gallon batch. Why?

    I have been making wine for about 3 years now, from fresh fruit wines to kits. I understand yeasts have different characteristics. I recently had a WE Dolcetto kit that came with 1118 and RC212. Of course I used both. My question centers around using two different yeasts in one batch...
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    "Dry" wine tasting sweet

    Thank you for the insight, but I definitely know the difference.
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    "Dry" wine tasting sweet

    The video nailed it! Thank you so much.
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    "Dry" wine tasting sweet

    Several replies about glycerine/glycerol being a possibility. I'll have to set up two batches that are identical except for the nutrients and give it try. Thanks for the response....something to think about.
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    "Dry" wine tasting sweet

    Thank you! I found this article about gluc/fruc and fermentation. After reading the article (several times :) ) gave me the inspiration to ask the question on this forum. I have not tried adding glycerine to my wine "yet"...
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    "Dry" wine tasting sweet

    Glycerin huh? Curious. I have not sensed a different mouth feel. If Glycerin, that would indicate it was created and/or already a part of one of the nutrients. As far as the non-fermentable sugar in the nutrients, the amount of sweetness I am tasting would be about the same as mixing up a 1:1...
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    "Dry" wine tasting sweet

    I am trying to wrap my brain around how and why a wine can taste sweet when fermented to dryness. Now for the back story... Wine is a hobby for me, but fairly serious one. I make small batches, 1 gallon up to a max of 6 gallons at a time. I understand most of the science and wanting to...
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    Another new member

    Thank you for the welcoming. Recently, I have been making a few kit wines, but experimenting with organic nutrients. The results are surprising. I started off with fruit wines because of an abundance of fruit from our trees and grape vines. It sorta' grew :) .
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    Another new member

    Thank you for the warm welcome! Cheers.
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    Another new member

    Thanks.
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    Another new member

    Thank you.
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