I built my wine cellar in a room in the basement with 3 outside walls and a storm door to seal from the rest of the basement I tiled the floor and stucco on the walls. I don't have any air or heat in the room. It stays a constant temp of 60-65 degrees
I'm not as patient. I use a razor blade. The straight ones that u use to scrape paint off windows. It's fast and then I rinse off residue. Use goo begone and Brillo pad for stubborn glue
Pumpkinman. I have a cab and a red blend. Both juice from Italy. I have no measurements. I started them a year ago and was surprised to see the blend started to ferment again. I added sorbate to stop it when I racked it. I'm trying to save 15 gallons but I'm losing hope
I have a batch of wine that I over stressed the yeast I got rid of the sulphur smell but now I need to reduce the acidity to soften it How do I go about it?
Just got my Italian juice. Sangiovese with a specific gravity of 1.050 and a cabernet with a specific gravity of 1.070 . Are these good numbers? Sugar content is 15 to 18%