Recent content by takenbywine

i consider being a new wine maker but someone tell me about the ph acidity? what am i looking at in the taste such as muscadine and fruit wines. Last year my wine was very sour to bitter. Is that a high or low acid taste? When a recipe calls for malic acid, tartaric acid in different...

Thanks, there is so much to learn about wine making all comments are questions and comments welcome for readers

i'm using J. Keller's instruction with muscadine grapes calls for tsp yeast nutrient set for 12 hours, than pectic, wait additional 12 hours before adding the yeast. Will this work? what about acid blend?

i have a hydro reading of 1.090 before adding yeast. Day 6 after adding yeast and have a reading of 1.010. Any suggestions what's going on?