Recent content by montveil

I find that sweetening fruit wines usually enhances their flavor and body What would be considered a off sweet, semi sweet, and sweet wine? I have been adding about 1 1/2 ounces per quart = SG ~ 1.015. My wines are usually along the lighter side ranging from rose to light reds. I ferment my...

I would like to carbonate some wine. I would follow the beer priming method of adding 1118 yeast plus glucose/dextrose to the bottle and leaving the yeast to settle to the bottle bottom. I'll be using champagne bottles and crown caps. My question is how much dextrose to add to each 750 ml...

I have several packages of out of date dry yeast of different strains. I was wondering if I could use them as nutrient addition to another batch? Being of different strains, I could de-activate them by hydrating them in water then microwaving which should burst the cells. Can I do harm or...

Indiana berry Farm WWW:indianaberry.com Mostly bare root BUT large root systems and strong stock

If your vines are very vigorous like my Foch you may want to consider a high wire cordon, Single or double stem to the high wire and a cordon going our in each direction. If a single stem is used divide into two cordons, If 2 stems are used train each to a single cordon I found that if I...

I like Lalvin 71B-1122 (narbone) , I leaves more residual sugar than 1188 and if you have excess acid it will metabolize up to 20%

I use a heating pad to increase temperature --start on low. For 5 gallons I use an ols electric blanket

having ones own grapes There is no escape if you grow your own grapes--can't blame the viticulturist or enologist-- you did it all

I live in the mountain of North Catolina at 3400 feet. We are in zone 6 and I have a small home vineyard of Leon Millot and 10% Baco noirs plus a few table grapes. This area receives approximately 50 inches of rain per year and we are plagued with late frosts. My biggest grape problems are...