Quantcast

Search results

Wine Making Talk

Help Support Wine Making Talk:

  1. A

    Grapes around North East Ohio area.

    Greetings - trying to prepare ahead for the fall season by finding a good winery around where I live. I was wondering if anyone knows a good winery around Ohio; I tried several around Cleveland areas but not too much luck - too crowded and at picking time it was a 'carnage' I am willing to drive...
  2. A

    Backsweetening options

    Excellent - thank you for your help everyone!
  3. A

    Backsweetening options

    Thank you for your feedback. I will try to stick to original grape juice - what do you think about the ratio for that and ABV. I usually work with the standard 5 gl carboys. How much juice should we add so that we don't actually loose ABV?
  4. A

    Backsweetening options

    Greetings winemakers. Like a lot of users around I am interested in what are some of the options and your experience with backsweetening. From what I read around the forum sugar seems to be the most common used ingredient. Did anyone try fresh grapes juice i.e. the original juice, must obtained...
  5. A

    Chemicals in commercial wine juice

    To be honest I am not aware of any other chemical other then the ones mentioned above and some news about different manufacturers and their processes. But lately the juice industry exploding I am wondering if we should just make the move to using grapes only; I am sure that they will eventually...
  6. A

    Chemicals in commercial wine juice

    Greetings. Maybe a silly question but I was wondering if anyone has any concerns with what chemicals are added to wine juice in order to preventing from fermenting and probably to enhance the flavor. With the advent of all the stuff from China and vendors being more more over profits then...
  7. A

    Raking the wine - how often ?

    Thank you everyone - very useful information. I guess the conclusion is that raking helps.
  8. A

    Raking the wine - how often ?

    Greetings winemakers - love this place and thank you for all the valuable feedback. I am making wine from juice and grapes depending of availability; recently I noticed that some of the juice kits end up with a bitter, funny after taste. I was told that it may be due to not raking often enough...
  9. A

    Where to buy grapes - near OH

    Greetings - I live in Cleveland, OH and I heard that Buffalo NY region have really good grapes. I was wondering if anyone knows any good places where I can get some grapes - red and whites. Thank you. Adrian
  10. A

    Wine from grapes - Concorde

    Thank you for your reply. I will definetively check the sugar. We did not remove the stems since that will be a lot of manual work - the crusher that we have cannot do that. We did let the must ferment for about 4 days now. Also I did not add any yeast at all - will it be OK to add it after...
  11. A

    Wine from grapes - Concorde

    Greetings. I am back to the forum with the new grapes season. This year I am making wine from Concorde and I was wondering if i can ask for your advice and help again. I did it last year and things did not go too well - did not add anything; just crushed and pressed into a carboy. I would like...
  12. A

    Sulphur Stick

    What is exactly splash racking? Transfer the wine from a carboy to another using a funnel? I read that on the forums ....
  13. A

    Sulphur Stick

    Yes - it is the burned match. OK - I will keep an eye on it. Again thank you for your feedback - very useful.
  14. A

    Sulphur Stick

    Thank you for your response - what about the wine? Do you think is ruined? Or will the sulphure taste eventually go away?
  15. A

    Sulphur Stick

    Thank you for your answer. So you think this is not the proper way - great then. I should stop doing this. Maybe a silly question - what is the purpose of K-Meta vs. the sulphur stick? Also, do you think that the taste will go away or the wine is all lost now? Thank you. Adrian
  16. A

    Sulphur Stick

    Hello - I was wondering if anyone has ever used the Sulphur Stick to sanitize and treat glass carboy and fermented juice. Part of the wine making process I was told is to treat the carboy with a burning sulphur stick - next, syphon the wine through the smoke accumulated in the carboy. This...
  17. A

    A new beginner :)

    Got it - thank you guys.
  18. A

    A new beginner :)

    I thought about it but I wanted to make sure. then what about the SO2 and the PH test - do you happen to know how they affect the wine? You guys are great again. Thank you for your help. Adrian
  19. A

    A new beginner :)

    It may sound silly and I apologize but what is meta?
  20. A

    A new beginner :)

    Turock thank you for your answer. So you are saying do not add anything yet? Is the SG good enough? My problem is that I am not sure of the next step - as I mentioned the fermentation has stopped, at least visually. Usually, at this step I transfer the wine in a different, clean carboy and let...
Top