RottenGrapeJuice

FOR SCIENCE!!!!……send me a sample

Well well well, what do we have here? Another rabbit hole for me to explore. I think I can sacrifice a few bottles of wine for...

The press was a gift from a friend of someone I knew from work. Based on my research it's from the 1920s or 1930. It was made by Giunta...

I make kombucha, vinegar, lacto fermented vegetables, and wine and have never had a problem. The little guys won't stay in their...

I have heard that you need to be careful making vinegar in the same location as wine because of the acetobacters that are given off...

are you sure about this? Not at the fact that it’s made from red wine but that you simply let wine go straight to vinegar without any...

So sounds like to yield a 5-6% acid vinegar, you would need a 5-6% alcohol wine. I guess that makes sense given that I believe the...

1.045-1.055 If you're serious, a good book is "Homebrewed Vinegar" by Kirsten Shockey. She also has a couple good books on vegetable...

Does anyone reuse their skins to make vinegar after their wine is complete? My grandma did this for years, so figured I’d give it a try...

I did use Lallzyme EX-V, then added FT Rouge 8 hours later per directions. So far it doesn’t seem super dark but sometimes it’s...

Put the lid on the Brute. It's not a tight seal, but it should be fine for a short EM. Post-fermentation the wine is outgassing heavily...

I’m 4 days into my fermentation (1.5 parts Cab Sav, 1 part merlot, 1 part petite Syrah) and will probably be almost dry when I measure...

Hey all, quick update/question on my rosé, the original color was quite purple when I did the saignee. Now that the fermentation has...

I would bump the acidity to 0.8% or so with a little tartaric for the rosé. Especially if you're sure your pH meter is calibrated and...

I would leave the main batch alone. My feeling is I am more likely to screw it up than make it better when I am that close. For the...