Recent content by Paul Gordon

It was used in the food chemical industry, got a few nice glass carboys for rather cheap!

Hey, yeah! I have around 25 litres =D. I was thinking of bottling in the next two months and then forgetting about the wine for a good while...

So in regards to the pH, I have measured it throughout! Its remained above 3 and below 4. Using pH strips so its quite hard to be precise. Thank you for your advice! I did indeed ferment on skins. The one issue I have with racking so often is that it exposes the wine to oxygen... I would be...

Hey! Thank you for your response, the grape i most closely managed to identify was catawba. It is an old vine and every year I rue letting them go to waste. It has produced a pleasant rose colour, red, but no tannin, which matches all other descriptions of catawba. I have used campden tablets...

I'm considering bombing the wine with CaCO3, try deacidify it as much as possible -.-.

Howdy folks. I created a wine from an old grape vine in my garden around two months ago, this was my first attempt at making wine and was a very fun time, I did not perform a malolactic fermentation post the primary fermentation. The wine is very tart, it has a strong alcohol flavour behind an...