You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser.
Help Support Winemaking Talk - Winemaking Forum:
This site may earn a commission from merchant affiliate
links, including eBay, Amazon, and others.
-
-
S
Welcome to WMT!
-
S
1. If I have nice clean grapes, I don't add at crush unless there are extenuating circumstances (eg I am not going to be able to pitch...
-
S
Welcome to WMT!
-
S
You may get differing opinions which will more than likely all be correct.
1. I don't typically add any at crush unless the grapes...
-
S
Welcome to WMT!
1) The rotten egg smell was not from the K-meta -- that from hydrogen sulfide (H2S). Too much K-meta produces a burnt...
-
S
K meta prior to crush is to weaken wild yeasts so you can control which yeast is dominant. I use it as a mist sprayed on the grapes...
-
S
First post. I'm sure this has been asked. Appreciate your patience.
I make red wines, typically Sangiovese, from crates of California...
-
Loading…
-
Loading…