Recent content by Jersey.Vintner

I would have an issue if a winery put beet juice in my wine. The thought of it turns my stomach. Obviously the best way to darken a wine is to blend it with a darker variety, such as Petit Syrah. I have seen wine makers use grape skin extract to darken their wine. It has the consistency of ink.

Katie, Yes, you have a stuck fermentation. At 1.080 and w/ 1116, you should expect a FG below 1.00. I think you need more nutrients, such as fermax, warm temperature (72+) and starter of 1118. Good Luck.

I would call the orchard to confirm .... it happened to me several years ago. I couldn't get it started even with an entire yeast cake from a homebrew. Many juices are labled "100% juice" ... but with chems. They must be rounding up.

"What exit?" .... 8A :-)

:tzMost orchards add potassium sorbate at the time of press to increase shelf life. If sorbate is in the juice i would dump the batch.

Flame, I use a mlf nutrient, optimalo plus with my innoculations. It decreases the conversion time and is a very inexpensive additive.

Yes, I like South American wines. In fact, I'm bottling a Chilean Carménère and Malbec tomorrow. I have to make room for the upcoming spring season.

Thanks Tom. I'm in central NJ (South Brunswick) and have been making wine from grapes (and beer) for the past 13 years. It's a very cool hobby.

Some commercial juices claim to be "100% Juice" however other ingredients are often added. If "other ingredients" are added, it can't possibly be 100%. Most juices like Ocean Spray, Northland, etc have Potassium Sorbate and often Potassium Metabisulphite. If preservatives are not used, shelf...