Recent content by Rez

Thank you sir for your complete answer

Well. Can you define me "thin wine" as an expert? And also can you tell me how much glycerin I should use in 5 gallon of wine. (Can I use the coconut oil instead of glycerin? Or is there anything like that which would be useful?) Also I was told that one glass of strong tea is suitable for 5...

Actually I maid my last batch with real grapes. Now I want to try it with concentrate. Thanks for your helping

Sorry for late response. As I said to the others the whole internet of my country was down. I had no access to internet. I was told that the wine which is made by concentrate would be thin. I thought that if I handle the acidity level of my wine then it wouldn't be thin anymore. (Although I...

Sorry for late response. The whole internet of my country was down. I had no access to internet. I was told that if I make wine with concentrate my wine will be thin. So I thought that maybe acid levels are not satisfying (although I need acid blend for some bunch of recipes which I found on...

Sorry for late response. The whole internet of my country was down. I had no access to internet. Thank you for your reply

Thank you for your complete explanation. Just one question. Do wines basically contain phosphoric acid? And it mesns I can use coke in my vessel?

What about oak chips? Or probably tannin powder?

Wow. Using cream of tartar was intelligent and also innovative. Thank you sir. (Althogh I do my best to find edible tartaric acid) I'm sorry. I think that when I ask a question, I do not ask it properly and completely. Beg your pardon. My English is not very good :) Yes, I meant grape...

Thank you for your respond I had no information about malic acid and MLF. I red about it and you're right. Why I should add malic acid to my vessel? :D sorry for my silly question. Actually I want to make wine with concentrate and according to your reply I think tartaric acid wil be enough for...

If I wanted using grapes (as I did before and it's very hard in my situation) I wouldn't need any additives. But I want to use concentrate. So I have to use these additives to have a better taste

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Because of inaccessibility of "acid blend" I think that I should find an alternative. As I concieve there is 6 kind of acids in wine 1.Tartaric acid 2. Malic acid 3. Citric acid 4. Lactic acid 5. Acetic acid 6. Succinic acid I know that we can replace fresh lemon juice with citric acid. Do you...

I hope so

Oh thanks for your advice. I'll edit that