Recent content by szymek

Hi John. I tried not to use sulphite or any stabilizers and let wild yeast do the job. As an example my sister is allergic to wine. Within one glass her lips swell up. But she can drink my wine without any issue. Looks like she is allergic to sulphite or whatever else is added to must during...

Thank you for all the feedback - this is great. The person I learned about wine making he never sanitized must nor added any wine yeast. I was successful last 2 years, but this year was definitely a lesson learned. I haven't really done much research online and I'm glad i found this forum...

update: Riesling: Suger content today 21 brix - i had it at about 23 brix on Oct 21. I've racked it and splashed it between 2 buckets 10+ times. I found that juice did not really smell that much - just the gasses coming through air lock. but i splashed it until the distinct H2S smell went...

ok - doing it now. what about Cab that is sitting on skins - when i punch the cap i'm starting to get that smell of hydrogen sulfide. should i add nutrients and yeast? or wait till i press in few days? i'm assuming i should add now - but just triple checking.

Once i rack I will add nutrients and i'm thinking of adding pack of wine yeast - is that good/bad idea?

Alright. I'll provide update later tonight when I rack it. Do you think this was caused due to native yeast? One of the main reason I got into home wine making is that I want to stay away from any chemicals being added to my wine. I only added sugar after crushing to bring to 23brix...

Ok. I didn't add any nutrients. I never did. But something is going wrong this time. I have some nutrients at home but I believe they expired beginning of this year. But as far as I know as long as they are stored in cool and dry place they don't expire. I was told it's just gov't law to put...

Kmeta and campden are the same right? In terms of riesling I'll measure sugar content as soon as I get home. But it's been only 2 days since I pressed so I'm assuming fermentation is beginning. White grapes I always crushed, pressed and placed in demijoh on same day. Should I add...

Hi Folks, i'm relatively new to home wine making - this is my 3rd year doing it. Past 2 years i've had great success and wine turned out quite well. I've made wine from local grapes in Ontario (NY Muscat, Concord, Niagara white) and California (Merlot). Always wine turned out fantastic...