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Winemaking Talk - Winemaking Forum

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    carboy aging

    My 1 gallon of Baco Noir wine has completely cleared and now I want to bulk age in the airlocked carboy for 9 months. I have added one campden tablet and will not be racking again. Will the campden tablet continue to protect the wine for the next 9 months.
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    To carboy or not to carboy

    I do just gallon batches and go through the same regimen of 5 days in the bucket (2 gallon) and then a few weeks in the carboy. However, the pyment I am making now is frothing like crazy and so I don't really want to rack into the carboy yet or I will lose a lot. How long can I leave it in the...
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    Pyment from concentrate

    I would like to make some pyment. I see that the wine suppliers have Global red grape concentrate. Can I use this in lieu of grapes to produce a mead with some honey or is this concentrate just for sweetening. I notice it contains potassium metabisulphite.
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    Blender for cherry mead

    I would like to make some cherry mead and would like to know if I can blend the cherries before starting for ease of getting them out of the carboy.
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    Blender for cherries

    I would like to make some cherry mead and would like to know if I can blend the cherries before starting for ease of getting them out of the carboy.
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    Canteloupe wine

    Anybody here have a recipie for canteloupe wine?
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    To breathe or not to breathe?

    So after the SG is down to 1 or lower is there any necessity to employ the air lock?
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    Time To Sit

    I read somewhere that homemade fruit wine (not grape wine) shouldn't be kept longer than a year before being consumed. 1) So how long will a bottle (or carboy) of homemade wine last? 2) Does the fruit content affect its longevity? 2) What happens to the quality of the wine -does it improve...
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    Wine Quiz

    It is my understanding that, after fermentation is complete, the following 2 procedures yield different (albeit slight) results: 1) transfer of wine to the final bottles. 2) transfer of wine to the intermediate carboy for an additional 6 to 12 months before bottling. What is the reason for this...
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    Grapes for sugar?

    I am curious whether it is possible to incorporate more grapes and less sugar. How is the standard set for the quantity of grapes used in making wine? Are there disadvantages in using higher amounts of grapes or is it just a waste of money and resources?
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