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    vacuum suction question

    I am building a vacuum racking/degassing system and have a question about the strength of pump I need. I found a pump on e-bay that has the following specs: OIL FREE THOMAS COMPRESSOR VACUUM PUMP: Model Number 100 115V, 60HZ, 4.0A 3.5 cfm FREE FLOW MAX: 6.6 CFM / 187 LITERS/MIN MAX...
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    Oak cubes not floating?

    I added oak cubes to my mead and they floated for a little while but when I checked on it today, the cubes are sitting on the bottom of the carboy. How does that work? They are wood, right?
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    mead from pomace

    I am planning on making mead with the pomace from my Zinn this year. Has anyone else done this? Does anyone have any recommendations on a good honey flavor to use? I am thinking either wildflower or orange blossom.
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    Potassium Sorbate in Prunes?

    I want to use some prunes for mouth-feel and noticed after buying them that they are preserved with Potassium Sorbate. Will boiling the plums lower the content of K-Sorb? Also, I have a plum tree, but the plums do not seperate from the pits. How important is it that they be pitted? I was...
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    slow fermentation with D-47 yeast

    I am making a mead and it is taking a while to ferment. It started at 1.080 and is down to 1.060 today after 10 days. Is D-47 usually that slow with mead? I have added nutrients twice. First when I prepared the must and then again when it had been 6 days and it was only down to 1.070. I...
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    yet another yeast nutrient question

    Has anyone used DME in a pinch for nutrient?
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    yeast banking

    I have searched the forums and have not seen any posts of anyone trying to "bank" wine yeast. In beer making people do it from the primary or make a low gravity starter and propagate from that. I understand why you would not use yeast from a wine primary since it is stressed out from the high...
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    Insipid wine

    I have a tempranillo from grapes that is now in secondary that I tasted and the best way to describe it is "incipid". When I got the grapes the original readings were : OG 1.102 Ph 4.16 and TA 3.9 . I used Lalvin 71B-1122 and the ferment was quick (4 days!) I pressed at 1.000 . I went...
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    Storage problems

    I have a some problems with storage of my wine that I am trying deal with. I bought three batches of grapes and of course the yield was not a multiple of 5 and I have 2 to 3 gallons extra of each type. All I have are gallon jugs and 5 gallon carboys. I don't have enough space to have 9 more...
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    Second run wine

    I have 200#'s of Tempranillo grapes in primary right now. I was reading the most recent Winemaker magazine and there is some info on how to do a second fermentation using the pomace from a first run. Has anyone had success with that? I searched the forum and saw one mention of it by Wade, but...
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    K-meta in a new must

    I have 200#'s of grapes that I added 6 campden tabs. I think that comes out to 3 grams. Does that sound like the right amount? It looks like about 22 gallons of must. it is 27 Brix Ph 4.16 and TA .39. Should I add some nutrient or acid? Also, the grape provider measured 23.5 brix. Is...
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    What is the diff between SG and Brix?

    What is the difference between Brix and SG? Is there a conversion table or do I need a different measuring device? Why would I use one over the other for determining when to press a grape must?
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    First time with grapes

    Hi folks. I am making wine from Zinn grapes for the first time. Everything is going well. I have finished primary ferm and pressed into secondary. Of course there was not an even 5Gal, it was more like 7.5. So what do I do with the extra? I can rack into 1Gal jugs now, and use some of it...
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    SG for grape must

    I just got my Zinfendel grape must today and am taking a OG reading, but the juice is really cloudy. This is my first batch with raw grape must. The OG is 1.110 . Is that accurate enough? It seems high.
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    Curious behavior in berry wine

    I am making a mixed berry wine from frozen berry mixes I got from Trader Joes (I have tasted them after thawing and they are tasty). After following a recipe I measured SG of 1.08. After reading up, I know that I made a few rookie mistakes. I let the must sit for 24 hours after the campden...
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