Rice_Guy

I have used dry ice pre fermentation in macro bins as well as 30 and 50 gallon cans. It keeps the temperature of the must down and...

yes, hello italy! I am wondering where to visit in northern Italy this August with nine other couples from the Prairie Vinters Club and...

I have an AO setup in my home lab: The sample goes in the sidearm flask on the left (in an ice bath for FSO2) and the evolved SO2 is...

I've been trying to ensure that I have enough free SO2 in my wine by following the recommendations here (1/4 tsp per 5-6 gallons every...

It's actually pretty flexible. Bottling your wine after clearing is totally fine, especially for smaller batches. Aging in the bottle...

I make country wine, which usually benefits from a little bit of backsweetening. The taste of the wine changes during aging, so I...

Oak? my assumption is that Scott Labs has tannins that accomplish similar functions to what oak polyphenols contribute. Age? ...

I will take a contrarian point of view. While aging in larger containers prior to bottling is preferable, there is no reason to avoid...

For reds 4 months is too soon, fine lee sediment is still dropping. Many people bulk age at least 9 months or more. For whites, the...

Welcome to WMT

Two answers, ,,, well a few thoughts * first is that the aging in five separate 750 ml bottles versus one 3,780 ml will be similar...

Welcome to WMT ,,, meads are nice ,,, and I haven’t had to pasteurize a mead. (YET) Cider at 5% alcohol is less stable so I would...

* wine is a traditional food preservation system. The first level is stability is preventing growth of things that make one sick. By...

In any event I would add some potassium metabisulfite in case the wine is still salvageable.

I use a 3 stage testing method: look, sniff, and taste. If looks ok, sniff it. If it smells ok, taste it. If it tastes fine, it's fine...