Recent content by Renegade.Rich

Hi NorCal and others, I read that this thread is about what the professional wine maker is doing that the amateur is not. In my wine journey I have made the step from amateur to professional. I am wondering if people here have thought of doing similar. Things I have found that are different...

Also - crab apples - What is the pH or acidity do you think? How much water did you add? Things that slow fermentation include:- strong acidity low temperature dead yeast high sulphites lack of nutrition very high or very low sugar

Could I ask about the yeast and the temperature? How do you start your yeast, what yeast? What temperatures are you working at?

When making wines I sometimes get surface growth when the fermentation has stopped. I presume it is a surface mould or yeast? Probably oxygen dependent Any views? Anyway I have generally dealt with it by racking and sulphiting. Seems to resolve it.

Many of us have made elderflower champagnes. But, how are your results? What have you learned about how to make it better? This year I made some with champagne yeast, Kept cool (10-15C). Modest addition of vinegar. Stirred in the flowers every couple of days (which would have allowed some...

It is good to be clear what contributes to body. Body for the wine comes from glycerol, alcohol, remaining sugars, tannins and minerals. So a sweet wine or a highish alcohol wine would need no additional body. Some fruits have non-fermentable sugars so provide body .

Hi all, What can I say... I love wines and I love making them. I work on craft wines and have gone Pro in the last few years.