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A very good thread. On a lab test basis, feeding Fermaid O has a fraction of the YAN that one gets when feeding chemical nutrient. ,, It is more efficient than DAP/ has intact amino compounds. If I make an error on dosage I would sooner run high with Fermaid or Fermfed early, as overnight...

Chuck, , I like Millot as a low fungal spray variety. As far as growth it is less wild than Frontenac or even Briana. There should be some Foch in Wisconsin grape growers, and Wisconsin vinters. I get to see it judging wines at state fair. Tannin on both isn’t as good as petite pearl. Have...

Weed control was a process,, Version 1) cardboard & slip sheets,, rots after two years 2) landscape fabric with washed gravel,, creeping charley colonized it 3) plastic silo plastic with stone to hold it down,, works only a few weeds colonize it but never finished the project 4) weed eater...

Grape seed has bitter flavor polyphenols so their use on a day by day calorie source is limited. I can buy grape tannin which is extracted from seeds as grape seed oil. There are a lot of commercial folks who would like to turn this into a value added stream.

The key phrase in all this is “partial pressure”. Each gas in a mixture has its own percentage of the mixture which contributes the “part” of the volume ~ pressure from molecules. Making it complicated each gas has its own solubility in the wine and that will vary based on what gas it is, what...

* 1/8 psig isn’t a lot, with the gauges I own that could be noise as from a manometer tube relaxing * CO2 is trying to accomplish an equilibrium. “If the partial pressure of gas X is high it will dissolve into the wine, if the partial pressure of X is low it will leave the wine”. I would...

If adding fruit I put it in a primary. ,,, The purpose of the primary is to remove sugar and create alcohol ie a preservative system. The purpose of the secondary is to begin clearing to create a clear beverage. If you add lots of a sugar and a pulp source you essentially have extended the...

welcome to WMT The persimmon I have looked at was thixotropic (fast at gelling ~under an hour) / could be melted with heat/ pH 5.62/ gravity 1.062/ total acidity 0.31%. The normal target for a country wine or mead would push the pH below 3.5 and the TA above 0.5% so you have room to work in...

Some persimmons have astringent flavor notes. The garden catalog tells me Fuyu is low on astringent flavors so it sounds like an acceptable direction. 3.5 pounds per gallon is low for producing nice aromatic flavors, I would be tempted to run your 2.5 gallons as a five or a seven gallon...

Two twists on the question; can you do it? and will it accomplish a flavor change; * The polyphenols / tannins are a limited compound, astringent primarily in the skin and bitter flavor primarily in the seeds. Basically once we have pulled polyphenols out, it is used up. We won’t know what is...

welcome to WMT Many kits are put together with two pouches 1) a grape concentrate intended to generate enough alcohol to reach 12% ABV, 2) a bag of peach / other flavor intended for boosting the flavor and sweetness of your 12% alcohol. I assume that you fermented bag two and are asking how...

only 1/8 tsp? At I have more country fruit available than I can use, so have never needed a second wine, but will do a big red wine out of mulberry with 1/2 tsp of chestnut tannin. In the club it passes as a vinifera grape.

* have you looked at what type of wine the winery uses that container for? As a second choice I have ciders so collect some Crown caps. * On my part I see Grosch type bottles with some over pressure, not as much as a champagne bottle / Crown cap. The rubber seal is held in via a spring clip...

* what is the finished gravity? If the gravity on your flower wine is under 0.996 you are “dry”. In this case the acid balance is thin. * do you know the TA? The general formula is that a food will balance sweetness which comes from sugar and alcohol against acid flavor which comes from the...

I am not surprised. When I read articles about wheat flour they are working against a texture. The goal is to have a flexible matrix which holds gas bubbles and isn’t sticky. The name “RiceGuy” came from working with cereals. We see that the texture changes over a crop year. A new crop in...

FYI; Saw this about a small temperature control system. It looks expensive compared to a small one carboy chest freezer.

There are SO2 calculators as winemakers.com. The answer is based on pH, lower pH produces higher levels of free SO2 . My experience in sampling is that on no tannin whites and country wines the test number often is one drop of titrant pushes over the machine low reading, ,, ie it is basically...

1) yes wipe the gunk out. This could also with the tip of a steak knife or Q tip. 2) if I think it was growth/ a solid film I will gently pipette a few ml of alcohol followed by sprinkling dry K meta powder on the area. My intention is to have a high concentration of treatment on the...

With a pH of 3.8 and being watermelon I would expect that you taste flavor degradation, not an acetaldehyde burn but it just isn’t true to the juice. On my part I will add some meta every time I do a manipulation of a carboy. A country wine (low tannin) is likely to have zero ppm of measured...

Yes, but you can learn a lot from the catalog Yes, but i can get several 10 gram size on More Wine for a few dollars Yes, but if you bought a half kilo your great grandkids could be still using the half kilo Yes and practically speaking I like the flavor of chestnut tannin which was in a shop...