Search results

two comments: never mix 2 yeast during a fermantation. stick with your one choice based on your desired charastic results. this can cause havic. use the yeast that comes with the kit. I attended seminars at the winemaker magazine conference and listened up to Tim Vangergraft (the god father of...

if ta is fine and ph is high, here is my suggestion. high ph can cause spoilage. if your ph is under 3.6 leave it alone. if it is over, you can hit it with ta to lower it. remember ph also goes up slightly during malo which makes it worse. the ta you add will cause the wine to more acidic, but...

I buy all my glass supplies from https://www.indigo.com/

quick summary for high ph and high ta - add calcium carbonate for high ph and low ta - add ta for low ph and high ta - add potassium carbonate

never heard of it. table sugar is the closert thing to real grape sugar. stick with what works

you add sulfite to the grapes at the crush not only to kill bacteria, but to stun the natural yeast so you can inoculate with your cultured yeast rule for grapes to final wine: multiple lbs of grapes by 0.1 to get gallons of must then multiple gallons of must by 0.8 to get final gallons of...

skins fermentation on skins can take from 4-10 days. It depends on several factors such as grape brix, nutrients, yeast, temperature and grape volume. You let your fermentation go until your sg drops to 1.000. you will see the slow down in the activity, which is your visual clue. continue to...

peppers just finshed last night - 24 jars with 18 peppers in each jar. do the math, thats alot of good times.

what kind of wine? orange muscat - a sweet desert wine serve it right out of the frig with some chocolate deserts and your guests will love you!

rack your wine Hi JohnT, racked my desert wine yesterday - was planned for this weekend, but good eye!

tank covers Rodo, I have attached a photo of one of my lids. It is tough to get a good picture. here is a link to "More Wine" to read on the tanks. 100L is a good size for home use. http://morewinepro.com/search/100452/beerwinecoffee/coffeewinebeer/MoreWine%21_Variable_Volume_Tanks

pepper process Julie, not that complex. use glass pickling jars, add peppers and brine mix. tighten cap and store in cool place. Done!

I have attached our recipe for stuffed cherry peppers. They turn out great and you can eat then soon after bottling. Just follow the recipe. Enjoy!!

nothing better than home made hot peppers (and olives). spicy brine and stuffed with prochutto and cheese. onne a year pleasure! Frankr3

I spoke to frank musto last weekend at a seminar and he told me he was not going to carry niagara. I was plannning on checking with m&m when they post their fall offerings before I did that big drive. however. I must say, the Fulkerson niagara was awsome and a darn good price for their juice -...

bordeaux bottles have straight sides and tall shoulders. they will sit in the rack safely as they lean forward. the sharp shoulder will stop the bottle from sliding forward. The burgundy bottles have gently sloping shoulders. if you sit them in the same rack they will slide forward further and...

no, I could not ask any of my friends to do all that work. I built the room, but the racks are massive work. I bought them from Quality wine and ale supply.

currently getting ready to bottle: merlot, tempranillo, old vine zinf, cab-merlot-malbec blend, zinf-tempranillo blend, orange muscat chilean malbec grapes in aging chilean cab franc still in malo

here are some pics of our wine making setup in our basement. enjoy and questions are welcome. frankr3

niagara grapeman, I am probably going to drive 5 hours to pickup juice from Fulkerson winery in Dundee, ny. This will be a 5 hour ride, but I loved their whites and they do not ship.