Recent content by winechef

How's the flavor at 3. 8. I guess you could lower to 3. 6 but if flavor is good, why change it. I'd take 1 liter, and separate into a few different beakers, make an acid solution and then add 1 ml 5 ml 10 ml 15 ml additions of solution into the wine. taste each one, then check the Ph

I'd worry about sanitation with a chute.. I'm. not sure your physical strength but I'd carry 20 liters a time. would only be about 6 trips. if you had a helper wouldn't be too bad. siphoning would be difficult with skins would definitely get stuck. the type of pump used for must transfer...

Unfortunately seems like it oxidized not sure how it went from almost perfect 2 months ago to undrinkable. I really follow every practice each batch, perhaps when transfering wine to tanks exposed to too much I have one batch of wine that smells like matchstick like you mentioned, I must...

it's so clear so don't think it got oxidized. I was very careful with temperature and my stainless steel vat was filled to the top and sealed for 5 months. oxidation is always an issue but I'm not sure. my peach wines have been more susceptible than other wines and small batches I made...

Is there a way to reduce the acetyl aldehydes. is it caused by using too much kmeta?

I'm. just not sure it's tannins that are making the bitter aftertaste or if it's something else. I didn't add extra. tannins with only 30% white grapes the white wine wasn't astringent before adding it.

I have a peach mango Chardonnay aged about 6 months. it tastes wonderful in the mouth, perfect balance of fruity notes , sweetness and acidity but after taste is still sharp and astringent. tannins don't seem too strong not sure why it is only after taste and not when wine is on the tongue...

I wonder if you tried roasting the peppers first and removing the char might reduce the bite for those that want less heat but that rich pepper flavor. in Korea driving in the country side it's great to see all b the chilis drying on the side of the roads. I'm. surprised you prefer the gochu...

If the peaches you canned them Nd didnt add preservatives like K sorbate, should. be perfect. but if cans of store bought peaches doubt they would ferrment well. I pit my peaches and freeze them tastes perfect. make sure you have some basic equipment before starting wine making, sanitizer...

I made 1kg of back tea, steap it for 20 minutes in 20+ liters of hot water.. will need some lemon juice or acid blend. add sugar to the right SG about 6kg should get to 12 to 14 percent. add raisins could also be nice or honey instead of sugar. yeast I used a mead yeast labeled PM, can...

I do agree that the quality of the fruit will affect greatly. but i don't agree that only the best fruit can make a great wine, you can have a bad season and still make a high quality wine. there's always blending, adding flavors, and lots of tricks to build the layers to even a discerning...

2 years for secondary fermentation? I. think you mean aging, I've never seen fermentation last that long. 6 months and racking is ok. but really 1 year don't need to rack unless it's really needed. but every few months dosing kmeta helps a little. check your bugs more regularly, did you...

Definitely sucks, I also am a chef and make perfumes, it was almost a month without full use of my olfactory senses. I had to retrain my nose. just take your time get well soon. you'll be ok in the long run

Please use quality filtered or spring water. make your wine with best ingredients

Both look beautiful, besides amount of fruit per gallon. any other differences, techniques, finings, or. aging. I personally use around 1 pound per liter found it perfect. are your berries very tart, the raspberries I. grew up with were much more tart and stronger flavor than the ones I...