Recent content by Jessman

then with this info I potentially ruined a batch of white zin.....I added 1 tsp. going to bottle tomorrow, will check it out for tashe I guess. such great and prompt info

I have been taking my wine to 1100.00 SG and work it down to .990 SG...I am told this will still give a dry wine with a greater alchol. %

being somewhat new to this I am wondering if these wine kits I have been using truly make really good wine....everybody seems to like them but all the water you add seems a bit suspious to me. I have done the Vitners reserve wine kits and all have worked beautifully but can I now graduate to...

what is the amout of Potassium Metabulsifate that is nessary to keep wine...I have heard 1 teasp.per 6 gallon and 1/4 teaspoon per 6 gallon....is to much harmful to you?

<TABLE id=HB_Mail_Container height="100%" cellSpacing=0 cellPadding=0 width="100%" border=0 UNABLE="on"> <T> <TR height="100%" width="100%" UNABLE="on"> <TD id=HB_Focus_Element vAlign=top width="100%" background="" height=250 UNABLE="off">thanks for the help.........got a batch of italian red...

<TABLE id=HB_Mail_Container height="100%" cellSpacing=0 cellPadding=0 width="100%" border=0 UNABLE="on"> <T> <TR height="100%" width="100%" UNABLE="on"> <TD id=HB_Focus_Element vAlign=top width="100%" background="" height=250 UNABLE="off"> I am new to winemaking. First batch a rousing...