Help Support Winemaking Talk - Winemaking Forum:
Chuck E
- Messages
- 603
- Reaction score
- 584
Latest activity Postings About
-
-
The ski areas are open for Thanksgiving this year! -
East Fork of the Jemez River, Valles Caldera NP.
-
Chuck E replied to the thread Post a photo, any photo.If you find a stool with tubular legs, you could cut to length with a tubing cutter. Put rubber feet over the cut ends...
-
Chuck E replied to the thread 2022 Carménère late harvest.That's a beautiful color. Much darker than my Chilean Carmenere
-
Update: Pressed Wine I was able to press the Carmenere today. Brix was -1. If you recall, I added Oenos bacteria to one batch and...
-
I haven’t been able to get my fermentation temps down that low, but your question reminded me of this thread from a couple years ago...
-
We need a Drooling "like" icon Mike... looks awesome. We're making a broccoli cheese cream soup and I tried making soft pretzels for the...
-
Last night - French Onion Soup
-
Great advice by VinesnBines. FWIW, I've read mycoderma is aerobic. Whenever I open a jug or carboy and replace the airlock I give it a...
-
I would assume it is mycoderma or flowers of wine. Soak a paper towel in a solution of kmeta (2 ozs in a gallon of water) . Use the...
-
Update: Good color and too much color! I stirred up the must this morning. For this ferment, I have two 55 gallon drums, each holding...
-
No, the lactic acid remains lactic acid. There is very little citric acid in wine from grapes, so diacetyl isn't really an issue. But...
-
Chuck E replied to the thread Need some help.@wineview I use two spirals per 5 gallon carboy in my process. I would recommend that you taste test the wine at one month intervals to...
-
My Grandfather didn't know what the hell he was working on but he said it sure was huge......
-
-
-
Loading…
-
Loading…
