hawkwing

I usually make sweet cider instead. I usually make around 8-9%. Let it go dry. Sulfite and sorbate then back sweeten and force...

I have way better success using a vacuum as well. Traps just don't catch many. There are so many around outside right now especially in...

If the supermarket juice is clear you'll be ok. I've read that pasteurized cider never clears even with pectic enzyme. If you have lots...

I’m glad I got a crusher destemmer and a larger #35 basket press. The Cabernet flew threw really fast. But the white grapes took longer...

I added tartaric because in my notes I had a target range of 3.4-3.6. I guess is was close enough but after a couple long days, short...

They tasted sweet. My French Colombard was 1.070 and it was slightly sour and not so sweet. For the cab sav the initial pH was 3.7 and...

That's only 20.5 brix, which is too low in my opinion. I'd add enough sugar to get the brix to 23ish. When you run the math, it will...

It all depends on what you want. 1.085 will give you a result of 11-12% ABV (depending on which equation you trust). I like "big" Cabs...

My Cabernet has SG 1.085. Down from last year by quite a bit. About 27 points. What’s the minimum one should want before adding sugar...

Sometimes solids sink to the bottom after fermentation.

Last question for tonight, I promise, but do you think going to 7-2-1 would be pushing too much? I liked the 100% cab sav so it might be...

Well I got a bunch of grapes coming Sunday and probably some next week too. I'm helping load customers at the store again in the morning...

I know you are right but I was hoping to not ferment separately since they will all be small batches. Well except the Touriga Nacional...

I was pretty happy with Lallzyme EX-V. I got it because its dry and has a longer shelf life than Color Pro. I need so little it's nice...

I'm thinking of going with 50% Touriga Nacional, 30-40% Cab Franc, and 10-20% Tempranillo. What say you all? Should I use different...