Search results

I my house we never destem, with reds or whites. No one had ever complained.

you mentioned ordering a hydrometer in your first post, and can i suggest something? order two!!! lol. they are pretty fragile, and since we use them a lot and work with slippery wet hands they tend to fall.

damn, that is crazy. uh, maybe the eggs were in the grapes when you crushed them? or some crazy coincidental thing like that?

no, you are right. one packet per 5 gallons. mix 8 ounces of juice and 8 ounces of warm water in a container. then sprinkle it on top and stir it slightly with a clean spoon. let it sit for like, 3 mins, and the pour it into the mash. let it soak in overnight 8 hours, and then mix it in...

hey man, welcome aboard! i just joined myself. by chemical free, what do you mean? do you not add any yeast, or sulfites, or other natural ingredients? my dad has been making wines that way for years, and they always came out very good, however they sometimes were tangy by the last bit. the...

gotcha, thanks.

ok guys, did a lot of reading and research. also got my cousin involved. he learned from my father too, but when he got his own place he started getting more involved with the science of it. so i used 4 cases of a sangiovese, 1 cabernet. after we crushed the brix number was 1.11. i added 3...

thanks guys!!

hey guys, tomorrow i'm making about 15 gallons of sangiovese. this is the second time that i'm making it. my father and i made it last year for the first time. we usually make a lot of other wines, so i wanted to try something different. so last year i used 5 cases of a regular sangiovese...

welcome!! i make wine with my father every year in Queens. we go to the market in canarsie for a lot of our grapes. an alicante granace sounds delicious! how did you get into wine making??

yes!! many times as a teen i fought with my dad about things with wine making, but i know now that he was always right. please, no one tell him i told him that. if you don't mind being yelled at while working!!!!1

we have always used stems, and have never gotten a bad batch of wine. we remove leaves and any rotten looking grapes. grapes that are beginning to turn to raisins are fine too.

you can use oak chips during primary fermentation, but it sounds like you've already passed that. not to fear though, you can add it to the wine afterwards as well!! i did that with my sangiovese last year that i kept in a demijohn and it added a nice flavor! i was also able to remove them...

hey all, my name is danny, i'm 27 and i'm from new york city. i've been making wine with my father since i was about 5 years old, although i'm pretty sure those first few years i was in the way more then i helped. my father is from Galicia, Spain, and he grew up on a small vineyard there...