Recent content by D&S

I mostly fish for Walleye, but have Deer that love my grapes. 2 years ago went on vacation just prior to harvest and came home and 90% of my grapes were gone. Put netting up last year, proplem solved.

Welcome from Michigan

That is what I usually do, but wanted to see if ageing with sweetener and sorbate would make any difference. Just an experiment to make sure it is sweet enough after ageing. Thanks for reply

I just back sweetened my Concord wine after 5 months, added Sorbate and k-meta, how long can I leave this in the carboy, or does it matter as long as I have k-meta in it.

95%

I'm no expert but it seems a little cool for MLF to happen, from what I read 68 to 72 deg. for MLF

No MLF? Are you saying that there is no MLF with Concord grapes. I don't have all the testing equipment so I don't know what is happening. I usually don't bulk age, but bottle after a month or so after sweetening a little.

That's what I was thinking, THANKS.

I've always bottled after racking a few times and cleared. This year I want to bulk age my concord wine. I usually add Black currant to my wine just for a little more flavor. Do I age with the black currant concentrate or without, and how ofter should I rack. Thanks.....

I planted these vines 45 years ago, they came from my Grandfather, I thought maybe white concords, but now I think they might be Niagara. Any recipes for Niagara and do I do primary with skins. I made some a few years ago into a sweet white with a peach flavoring added it wasn't bad. Just don't...

Ok, thanks for the feedback, my concord must before yeast is at .3, which seems low, but I had 7 cc left of sodium hydroxide when it turned almost black or dark blue. I added 1 tsp per 3.5 gal, I'll test again after fermentation, don't want to go to high now.

I just purchaced a vintners acid testing kit, i thought it would tell me what my acid level % is. Is this a good product, I'm doing concord grapes and the said add distilled water to get to a rose'. Isn't that going to effect the volume in test. Just confused with instructions.

Thanks for banning her, or him , sometimes you just don't know.

Googled yeast nutrient in wine and it states excess yeast nutrients can lead to vigorous fermentation and can alter the aroma compound produced by the yeast, also may contribute to microbial spoilage during aging. I would let it ferment down and then transfer to clean carboy. Maybe the yeast...

The way I read yeast nutrient package is 1 tsp per galloon of must, thats what I use for my concords.