Recent content by Silva070

Hey all, I’ve been looking around at different options for labels to put on bottles of a recent batch I’ve finished. I really wanted to get creative with the labels and play around with the shape/ design. I’m only looking to do about a dozen labels but maybe eventually more. Does anyone have...

thank you all, it seems like based off of everyone’s experience it doesn’t hurt to do it and I might as well minimize the risk if I can. I started today with about 1/16 tsp per gallon and I’m waiting 24 hours before I pitch the yeast.

I’ve read a few places that some will add kmeta to the must before fermentation to knock out any wild yeast or bacteria 24 hours before pitching yeast. Is this absolutely necessary? Are there any downsides to doing this or not doing this? I believe my last batch ended up a bit vinegary and I’m...

Thank you all for the various tips!! I’ll definitely be experimenting more with recipes out there and some of the variables yall have suggested. Because I’m new to this Im a bit overhwhelmed with all of the variables that could be having an effect on the perceived tartness. The batch I just made...

Y’all are a wealth of knowledge! I was doing carrots, so with a root vegetable I’m sure I’m being ambitious trying to make a decent tasting wine. With this I was juicing them and basically adding all of this juice to the must which now that you mention it, is much thicker than grape juice. I’m...

Okay thats more of the clear answer I was hoping for. I’ll avoid messing around with it for this. I recently made a batch where the starting PH of the must was around 5.8.. so I dropped it down to the 3.4 area with tartaric but the end result seemed to be a bit too tart. Could driving the PH...

Hey All! This is my first of what will likely be many posts here as i dig deeper into this new hobby. I had a question regarding MLF and what the effects would be of not doing it. Im trying to get as close to the bold and rich red wine style with vegetables that have little to no malic acid. It...