In the early days of hybridizing some European vinifera (ie not cold tolerant) were green house grown for the purpose of having pollen to cross...
First there are several genera of grapes. Muscadine have different regulatory targets than hybrids from univ of Minnesota. Not all grapes are...
You have discovered one of the techniques for creating a sweeter table wine. There is a lot of commercial table wine drunk with residual sugar. ?...
The CO2 released early in the fermentation acts as a preservative (creates a non oxidizing environment) Once active CO2 release has stopped/slowed...
A lot of us envy all the stainless steel! Looks like it will be a show piece
Potassium is the ion used to make “lite” salt. It usually is described as having a bitter taste, , , off or not normal could be other descriptors....
Rule number one as nor cal says is no head space! Question for you, , , Do you play with your food?, , some folks can’t leave a good thing alone...
The rabbits in winter have been more of an issue than growing space, my set up is spaced with 2 passes of a riding lawnmower(8 ft x 8 ft). Redoing...
A related question, if using to add body how much per gallon? (I have been toying with putting banana water in a sumach wine)
My answer was to put the new variety (Briana a few years back, now Itasca) in next to the old, still harvest old on year one, and then give old...
I vote for giving time. I find myself adjusting some vines every week as I check, , and wiping shoots off where I don’t want em. Looking at this...
[ATTACH] I like the set up! ! temp controllers are as low as $15 and can do either heat or cooling. The better ones have extendable probes so the...
The over all answer is it works and tastes good.:try To have that fast a drop of gravity you must be running warm. If you weighed everything going...
I ferment as cool as I can when preserving fruit aromas, last month a fridge was run with Chardonnay at 50F/10C. Checking temps active...
* from a foods point of view, inert gas does work (haven’t tried it on home wine though) Shelf life/ product oxidation, with nitrogen sparging, is...
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