Recent content by derevo

ok, i use bentonite to clarify my wine. But why its happend still a mystery which wants to solve;)

Is stirring work?

Hi, i racking wine today and add 7 campden tablets for 5 gal, it get much more cloudy, why its happend, possible reasons? its 3rd racking to remove oak chips. Thanks a lot!

Thanks for all!

Hi, thanks, is this only one in internet, im research long time, and get same;)

Hi, some one have good rice wine recipe? Thanks alot!

Hi, i have two different red wines, in one of them MLF was start, i read in one book (by Ribereau-Gayon) about mixing wine where MLF is just finished with wine where its not start yet, in proportions some think like 1/3. Any one have some exp. with this trick? Thanks a lot!

Im translate it a bit later for u

thanks all to replies by "heat treatment" i mean increase the sugar content by (curing, thermal processing). If its interesting fore some one i can translate it from one my book. Im attache images where u can see the idea and some results, please ask if u need some explanation

I just want make many experiment and clearly understand whats happend, for this test im want use. aprox. 35 liters of Red Grape Juice, in my location we have only ALPHONSE LAVALLEE Grape, it natural sugar concentration around 14-14 Brix, but i can improved it to 17-19 by heat treatment...

If u add water to your must when u do this and why? What im lost if im add 30% of water to must and put some extra sugar? Thanks alot!

Thanks fo reply Why im ask about this, in some books i read about some operations before fermentation to get maximum clear result. Pectolytic enzyme must clarification is one of them. I find interesting for me doc in internet, im attache it to the post, where u can see enzyme was used in...

Hi, any one doing Pectolytic enzyme must clarification before fermentation, what do u use for it? Thanks a lot!