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      winechef replied to the thread Racked Too Soon.
      Racking wouldn't hurt, you're basically doing a closed fermentation, takes longer and you might need to stir to give some oxygen...
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      winechef replied to the thread Pumpkin Pie Wine.
      old thread
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      If the ph is high during fermentation sometimes off gasses give misleading. if you checked before fermentation and was normal range...
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      Take 5 liter bottles of water and freeze them out one bottle every 8 hours should be enough to keep lower temps. there's always a way...
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      Rose I don't think I'd use Malolactic fermentation. I'd use a yeast that enhances fruity notes lavin 117 I think I'd have to check. I...
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      wouldn't be a problem. but I would sanitize my hands and arm if you do this often.
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      winechef replied to the thread Fermentation not starting..
      3. 1 isn't really that low, if under 2. 9 that might cause inactivity. is your yeast old or exposed to air or heat prior to making s...
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      winechef replied to the thread Do I toss this batch? Mold?.
      Did you not add kmeta? did you not punch down the cap a few times a day.? was your equipment sanitized? I'll let others comment on...
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      winechef replied to the thread Beginner Plum Wine.
      There are people that dry peach, nectarine, apricot and plum seeds and eat the insides, I personally wouldn't. as for leaving them...
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      winechef replied to the thread Beginner Plum Wine.
      For processing. the fruit. I have frozen plums and peaches whole. after thawing removing pits is easier. I've also run them through a...
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      winechef replied to the thread Beginner Plum Wine.
      Harvest fruits when fully ripe, hopefully no pesticide or herbicides were used. freeze fruits and keep collecting when you have at...
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      winechef replied to the thread Wine Kits Vs Orange Wine.
      If you are adding sugar to. get the higher ABV, try step feeding, start with 12% and every few days if fermentation is strong add more...
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      winechef replied to the thread Higher Brix or Lower pH?.
      if the brix is low I add sugar, and if ph is high I. add acid. I just taste flavor. if you think they have a nice bold character and...
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