Thanks Winemaker for responding....I believe my Merlot is 10g/L which if I am correct is high...I believe this type of wine should be between 6 and 8g/L...I have tartaric acid...citric acid and acid blend but I do not have anything to reduce acid....someone told me about egg whites to soften but...
Hey,
I made a batch of Raspberry wine from store bought frozen raspberries and after fermenting to dry I back sweetened it to 5 balling....which is a bit high but the wife likes it that way. After aging about six months...WOW it tastes awesome....nice raspberry color...outstanding raspberry...
Hello all,
Made a batch of Calif. Merlot juice about 5 months ago.....fermentation went fine...added oak cubes and it has been resting for about four months now in a 5 gal carboy...checked Ph today and found it to be 3.15...seems a little low for this type of juice....tastes a bit...
I usually do my primary in a bucket with a heavy towel over the top secured by a rubber band. This allows for plenty of oxygen and keeps the nasties out. I never use the lid with an airlock...I just think enough air doesn't get to the yeast that way. So far made plenty of wine and had no...
Hi All. Love your site. very informative. Does anybody have a recipe for a one gallon batch of rasberry wine. I would like to try making this wine from frozen rasberries if possible. I await your knowledgeable advice from all. Thanks:)
Hi all. I am a new member to this forum and a new winemaker. I have purchased Potassium Meta to use as a sanitizer and also campden tablets cause the dosage is probably easier. is there any difference between sodium meta and potassium meta and is one more preferred than the other. I was going...