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Winemaking Talk - Winemaking Forum

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  1. G

    blending wine

    I have a little bit of Marquette and a little bit of Frontenac gris, about enough to make three gal. if combined. One red and one white. What happens if I combine a red and white, will I get a horrible taste, or smell or something like out of the syfy channel.
  2. G

    New cold climate optimist

    I live in Maine and have good luck with St. Pipen, Lacrosse, and Frontenac blanc. Put in some Marquette last spring when my wife got on my case about not having any reds so I'm not sure how they will make out. Terroir was a consideration for me since my soils are clayish and a little high in...
  3. G

    soil ph adjusting

    thanks James, for the link
  4. G

    soil ph adjusting

    the soils up here in the northeast can be a little on the acid side. I need to adjust my soil by adding limestone. Can anyone tell me the best type of limestone to apply. thanks, gordon
  5. G

    acid problems

    thanks for the help. Part of my problem this year is three heavy frosts and some very cold nights which are causing my grapes to start getting soft and I had to pick early. I have St. Pipen and Lacrosse grapes and all my readings are fine except for my TA. This is my second year at this and...
  6. G

    acid problems

    first of all, when someone says low acid they mean higher ph numbers like 3.6-3.7, and high acid as 3.1-3.0, is this correct? My ph reader is giving me readings of 3.0 and 3.1 which is high acid strength. My TA readings are usually around 1.2 or higher which is the amount a acid. Ok, I've...
  7. G

    ta levels

    ok, one more question a TA and PH. Is there anyway to lower the soil PH and would this help lower the grape PH? I heard of one person in the Northeast putting limestones around his plants. thanks again, gordon
  8. G

    ta levels

    thanks for the information. Last year (my first) I had the same problem and I can't seem to figure out why my wine is so high in TA. I wonder if anyone else in the northeast has the same problem or if I'm doing the test wrong. I've followed the instructions very carefully but I still get a...
  9. G

    ta levels

    just let my Frontenac blanc sit overnight after adding Camden tables. My ph was 3.0, SG 1.085, temp 65, but my ta was way up to 1.5. I added 15cc to get the color stable. Now I need to get the ta down somehow before adding the yeast starter. Do I use calcium carbonate (how much for 5 gal)...
  10. G

    mixed signals on oxygen exposure

    I've read two different stories about oxygen. Oxygen exposure to the must is bad, but the yeast during inoculation needs some oxygen. ok, I put my must in a five gal. plastic bucket, added camden tables and let it sit 24 hr. Then I added my yeast starter, closed the top tight so NO oxygen can...
  11. G

    sanitizers

    ok, thanks everyone for the information. I'm trying starsan this year. gordon
  12. G

    sanitizers

    I use b-brite to sanitize all my stuff and don't rinse anything before use. Now I see Star San and Iodophor mentioned for sanitation. Are these the same? Can I sanitize my buckets, carboy, wine press, etc. and then use them without rinsing? I've read the other threads but am still not sure...
  13. G

    ph and ta testing

    thanks, that manual was very helpful. Of course, I have all white wine but I assume everything applies. thanks again, gordon
  14. G

    ph and ta testing

    I have a PH meter and TA testing kit. My question is how do I correct a PH reading that is to low or to high? Same question with my TA reading. And when should this be done? Also, I have St. Pipen and Lacrosse which I blend. What would be a good PH reading and TA reading? I heard I...
  15. G

    back sweeting

    ok, thanks everyone, I'm good to go now. gordon
  16. G

    back sweeting

    read a couple threads on the subject but not quite sure. I have a blend of Lacrosse/St. Pipen that has reached sg .998 and appears to be finished fermenting. I would like to sweeten it a little now. I understand that I want to add k-meta to prevent oxidation and then Potassium sorbate to stop...
  17. G

    racking

    ok, thanks. I think I'll just let it set for about six months and see what happens. gordon
  18. G

    racking

    I've read as many threads on racking as I could find but didn't see anything mentioned about degassing and using a clearing agent. I have white wine that I will rack when the sg reaches 1.010 and then rack again when the sg is down to around 1.000 and hasn't moved for three days. So when...
  19. G

    high acid

    that was 13cc so I guess it would be 1.3%
  20. G

    blending wines

    ok, thanks guys, gordon
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