Hey Guys
Got a problem. I've got hydrogen sulfide in my wine, probably because of stressed yeast. I just got done degassing and splash racking it hoping to get rid of some of it. I read an article about using copper brillo pads in wine to extract the H2S. Does anyone have any experience...
You know jgmann67, I should've done that. I've already done my first rack, getting ready to degas. The purpose of this thread was for next year. I went to my local store the second week of October, and all they had left for red grapes was 10 cases of Merlot and 4 cases of Sangio. Looking...
Hey Thanks CDrew. I probably should've put this in a little more context. Yes, this is grapes not juice. To be specific, about 4 lugs on Sangiovese. I used RC212 and I did added Pectic Enzyme. I got the grapes late this year so there wasnt much of a choice. When you say Lallzyme, is that...
What grape variety can I add to my must to get a deeper color red in my wine? The last two years, the wine came out good but was on the lighter side. I've heard Alicante is a good grape for blending or maybe Petite Sirah.
I think I have a simple question about yeast nutrient. I'm not sure when or how to add it. Can I just sprinkle it into my must or do I mix it in with my yeast when I re-hydrate the yeast? If I can just add it to my must, how far in advance to I have to add it?
Thanks NorCal. Part of me also needs to run through this for future batches so I learn, this is only the second pass at making wine and the first turned to nail polish remover because I done in before learning to swim. But I hear ya. I did taste it and it tasted ok to me. Thanks again