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Wine Making Talk

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  1. W

    Yeast Comparison [EC-1118 vs 71B-1122]

    Did Mountaineer Jack answer the question, what is JAOM? I'm curious.😕
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    How to reduce bitterness in wine

    Glycerin is good. It doesn't remove any bitterness or acid, but it can disguise it and make it taste smoother. It adds a bit of body too.
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    Corks not going into bottle all the way

    Strange though it may seem, I read a tip in one of my old winemaking books recently. For what it's worth? I'll pass it on. Don't forget to hang a piece of string over the neck of the bottle when inserting the cork. After the cork has been inserted, pull out the string and you will release the...
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    If it tastes OK shove it at the back of the cupboard and forget about it for a while. Time and patience are your friends in this hobby.
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    SG Reading Not Stable

    About readings discrepancies. I used to work in a Laboratory and was watching a labourer laying some paving slabs. I said to him, 'I like to watch someone doing accurate work. We work to 10,000th of an inch here. 'You'd be no good doing this then mate,' he replied. 'On this job, you've got to be...
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    Gooseberry Norton combo

    The point I was making was that Gooseberries do have flavour, depending on when you pick them. As with grapes there are lots of different varieties and colours. Quite a few have been bred as desert types, very sweet. The trouble is that most recipes call for green gooseberries, that's when they...
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    Gooseberry Norton combo

    If as you say Gooseberries don't have much flavour, how come most so called professional wine experts reckon they taste Gooseberries in Sauvignon Blanc? ;)
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    Post a Meme, any Meme! (no politics)

    We didn't have any Grammar when we were kids, Just a Grampa !
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    Wild Plum Wine

    Lucky you Moto. We had a chap in our wine making club who used to make a wonderful wine from wild plums (called Bullaces in UK). He wouldn't tell anyone where he got them and unfortunately he died without revealing his secret. Enjoy!
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    Making fruit wine fizzy like a “moscato d asti”

    One thing I forgot to say about the bottle explosion was that it was supposed to be a still wine not a sparkler.
  11. W


    Just out of curiosity, was that a White Elderberry, or just juice from Red Elders?
  12. W

    Cleaning Glass Carboys

    K-meta or Sodium-meta + acid releases SO2 gas, which is one of the reasons it is effective in wine.
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    The Stages of Flavor

    Chuck, tasting fermenting wine. Hhmmm! All that sugar in the food we eat + wine yeast, that could make an awful lot of gas. Well that's my excuse! LOL:f:rdo:rdo
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    Making fruit wine fizzy like a “moscato d asti”

    I'm giving my age away here. Back last century, it was reported in Berry's 'Amateur Winemaker' magazine that a chappie had his left hand split in half when a bottle exploded as he took it from his cellar. His wife called the police, they called the bomb squad in who did a controlled explosion of...
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    Why worry? As Bernard says, do a guess-timate based on your ingredients. What does it matter if you're a point or so out on your ABV. As long as you've got enough alcohol in your wine to preserve it that's fine. If you offer your guests a glass of good stuff they won't quibble if your...
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    Elderberry Wine

    Didn't mean to say that the elders are ripe, same as you Dawg, they've not long finished flowering. they won't be ready until end of August. Depends on the weather. When we get the purple crap, then we'll know.
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    Elderberry Wine

    We've got a TV antenna at the side of our house. When there are purple black droppings on the path below, I know the Elderberries are ripe and ready for picking.
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    Elderberry Wine

    Just for info. The elderberry we have in the UK is Sambucus Niger, black or purple-black. Different to the ones you have in N. America. Is it any better or poorer, I can't say, but made properly it makes a very good wine after it's aged. One difference from from the N. Amican elderberry is that...
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    Dishwater-colored Banana/Pineapple wine

    Years ago Prof Gerry Fowles - he's the one who began Gervin Yeasts- used to publish a 1/4 ly magazine called wine for all seasons. I'm sure I read that he said not to use peels in Banana wine as they contain a form of Latex. I've never actually made Banana wine although I have used Banana...
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    Dishwater-colored Banana/Pineapple wine

    One of the tricks we used to use, was to boil up a couple of very ripe chopped bananas (no skin), strain and add the juice to the must. The colour of it looked grey, but it helps with clearing the wine. I don't know why it should do that, but doing it seemed to make the wine clear easily.