Search results

I want to thank everyone for all the great info. Although we have been making wine for 10 years, seems like there is a lot we still don't know. I would really like to try adding culture to start MLF. My problem is I can't find it anywhere locally, my only choice is to order on line. I am...

I don't think so. After pressing, we allow the wine to stay in carboys with an airlock for close to a year. We don't press until the SG is below .99, so I always thought the sugar was gone by then. We rack every couple months. I don't usually test before bottling, so I am not 100% sure, but I...

We have been making wine for 10 years, for the most part it has been pretty good. Now and then we get some fiz when we first open a new bottle. I have been reading a lot about MLF. Is that the term for the second fermentation? We have always just let the wine rest in glass, racking every...

Just started 216 lbs of Zin grapes on 9/13. Added yeast on 9/14, worked like crazy for 3 days, today (9/18) seems to have stopped, so I checked the S.G. it is .99 starting SG was 1.10... Could it be finished already?? I have never seen it work so fast. Should I press it or wait a few more...

Thanks for the input. I knew it is one tablet per gallon, just not sure on crushed fruit. I added 2 tablets per crate, 24 hours later added yeast and nutrients. It is working like crazy. I love that sound. I have always been afraid to let it ferment too long. This year I am going to make...

Although we have been making wine for a while, still not sure exactly how much campden crush to add after crushing the grapes. We just crushed 6 -36lb crates of California Zinfandal. How much should I add? After adding yeast what is the maximum time we can ferment. We just got home from...