Recent content by markowil

Harvested a measly 6 lbs of grapes grown on 20 vines (birds got'em ) Mixed with 2 kg (4.54 lbs) sugar, 10 litres of water, 2 campden tablets, 1 tsp pectic enzyme, and 2 tsp yeast nutrient. I'm not sure, but I think I added too much water. SG is 1.07, so might be a little weak. Any thoughts?

Can you explain what you mean by back sweeting? I have 45 lbs of valiant grapes coming out of the freezer next week, and am not sure how to proceed. Traditionally, valiant grapes are very dry, and I have had some success mixing with honey, but I would like to know what you are doing.

Are you still having problems? Were you talking about the plastic bag that the juice came in?

Hello everyone. We picked and froze about 10 lbs of valiant grapes from our vines here in Southern Alberta 2 weeks ago. I should be ready to start brewing in a couple of weeks, but would like some suggestions on recipes, and especially procedures for brewing. I've only made kits to this point...

I get pretty good results by soaking them in hot water and dish detergent for about 15 minutes. Then I take a razor blade and scrape the labels off. 9 times out of 10 the labels almost push off. In the case where the label leaves a residue on the bottle, I scrape off as much as I can, and let it...

So far this year In fermentation: Cru Select 6 week California Pinot Noir Cru Select 6 week Ehrenfelser In secondary: 1 gallon of Nanking Cherry/Crabapple (from my own garden) 1 gallon of Rhubarb/Strawberry (from neighbors garden) and my pride and joy, from my own vineyard: 1 gallon...