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  1. C

    NAtrium benzoate

    That's the problem, Wade. I am not sure. That's why I am asking all around. For me, it would have been so great if only lemon juice were enough as preservative.
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    NAtrium benzoate

    Perfectly ok, Arctic, and thanks again. I mentioned that professor because I don't believe too much in theory, so I wanted to confront all he said to me with what you know, since I give more value to practice. I have learned already a lot of things from this forum and I am sure that next...
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    NAtrium benzoate

    Thank you, Troy, though I like that "Arcticsid" more, lol As a matter of fact, yesterday I happpened to know some kind of a professor about vines. You just needed to ask him about wine and he woudn't stop. Anyway, when I asked him about conservants of wine, he mentioned so many...
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    NAtrium benzoate

    Maybe, Articticsid. Thanks for your answer and info, Wade and Steve
  5. C

    NAtrium benzoate

    I live in Albania, too far away from you What I am trying to accomplish is to find a conservant for wine since here it's impossible to find that So2 you talk about. This is the key problem for me right now. Here I hear words about salicylic acid and natrium benzoate and I see that you neither...
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    NAtrium benzoate

    The best I am finding here in my country is this natrium benzoate thing. They say here that it is used as a conservant. I did some research on net but nothing clear. Can somebody tell me if you use it and what exactly is its function because the words I heard were not very specific...
  7. C

    After the first fermentation

    No, Rocket, I don't know about this "siphon with an antisediment tip", mine is a flexible tube. MAybe that's the problem. Anyway, I am more clear now. Thanks again
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    After the first fermentation

    Well, thanks Rocket, at least one answer. So you think that not being able to do it with a tube, it's normal?
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    After the first fermentation

    Maybe this is another silly questions but anyway After the first fermentation is it always supposed to be skins above and juice underneath it? The reason I am asking is that up to know I managed very well with a tube to do the racking, just penetrated the skins mass and the liquid...
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    terribly sweet

    Yes, Smurfe and Wade, the temperature has been 15 to 17, at night may be lower. Yesterday, right after I tried and post the thread, I prepared a packed of yeast and throw it in the must and, I don't know why, I added the liquid of 5 lemons. I put an airlock and went in the kitchen doing some...
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    terribly sweet

    I have made wine just 6 or 7 times. So I am a total amator. I know that. But somehow I have come up with a decent wine. This last time something strange happened. A week ago I crushed some grapes and began the usual process. I have to say that all the other times I haven't used neither...
  12. C

    Honey

    Not after fermentation, before. I really dont have any special reason of not liking sugar. It's just that. Never liked it since I was a kid. But I wanted to know the proportion. Let's say, for example, what would it be the equivalent honey dose for 1 kg of sugar?
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    Honey

    I have read it here or somewhere else that honey can be used instead of sugar and since I don't like too much sugar and never used on wine I am considering this honey option. Have anyone else tried it? And if so, how you dot it? Just add it or you dissolve it in hot water let's say? Thanks
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    No skins

    Hello Can somebody tell me what it would be the difference if I decide to make the wine using only the juice of the grapes and not the skins? Thanks
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    Salycilc acid

    Hhah, wine is not food, serves for decoration
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