Recent content by JohnH

Are there any Ideas for catching and killing the Knats in the wine room. John

That particular batch is topped off to the neck, but I have to admit some times they are some short, I just have a hard time diluting it down with water. J

Havent heard of using sulfur powder. I did use yeast Nutrient 2 Tbls(crosby-Baker) for a 13 gal batch and 2 packets of Montrachet yeast. I would have to identify the smell as dirty sox. Thanks J

So far it has always come out of it, I wait a month or so and try it and all the sudden its gone. I do use Yeast Nutrient, maybe not enuph? It's not that bad when its in the primary, it seems to come on at Stabilization time. Thanks Guys

I have had a problem with the smell of my wine when it is young, six months or so down the the road the smell goes away and it is fine. What am I doing wrong. This is my own grapes not a kit, my other wines dont have this problem, just the grape.

Thanks guys great ideas John

I make a lot of chokecherry wine and would like to add a chocolate flavor to the chokecherry. I have had chocolate port and it was fabulous. I make the chokcherry like a dessert wine, sweet and strong. John