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I am thinking of trying some maurivin b yeast on some Frontinac grapes to help with the acids. I used 71B last year it turned out good but still high in acid. The question I have is this part of the info...

OK I have my Norton grapes. Vineyard said Brix 26. I pressed a small sample and got an SG of 1.100 and a TA of 9g/L no PH reading yet. I was thinking of using 71B-1122 to drop the malic acid. I have used it on my Frontinac last year and was happy with it there with no MLF. Or should I go with...

This guy has Norton grape in MO about 1 hour drive north of St Louis. I was there this weekend they still had a lot but they are starting to turn into raisins, They measured a Brix of 26 I pressed a small amount at home and got an SG or 1.100 I got a TA of 9 g/L No PH need to buy a meter...

I got a call today the Norton grapes are ready (Early this year) Now the problem is I can not pick them up for a week(Still on vine) Grower said If he still has any I can have them. If he does not sell or the birds do not eat them all. Question is if the grapes are left on the vines an extra...

Since I just started I have been making 1 gallon at a time. 4 or 5 bottles seemed like enough at a time of different flavors. The problem is the first batch of apple turned out good and my wife gave it all away. Good news is everyone liked it bad news I am out aready. I also have two more...

I bottled my first batch of Apple wine I started this back in Nov. I used a gallon of Apple cider. After last racking it looked clear and no sediment at the bottom so I thought it was time to bottle. I Added 1 Capton table and stablized it. Then I back swettened with some frozen apple...

I am thinking of making a Gewurztraminer wine using Alexander's Sun Country Concentrates from Midwest gewurztraminer From the review there is a comment that it makes a good 1 Gallon batch. My plan was Adding Sugar to get 1.090, water for just over 1 Gallon, 1tsp Yeast Nutrient and leaving the...

A noob question. What is the reason for racking a wine more than once? I am doing an apple and was told to rack it every 3 months untill bottling. Just what is gainged by the multible rackings?

I have 10 lbs of pumpkin meat in my 2 gal primary. Trying to make 1 gallon of wine Jack Keller site sayes to use 5 lbs but people say that is not enough. I have a different recipe that calls out 4 lbs. I have see people say you need about 10 lbs so that is what I am going with. The...

I want to start my secound batch of wine. I am going to try a Pumpkin this time around. I am going to be out of town for the next 2 weeks. My question is would it be bad if I started it now? It would be about 1.5 gallons in a 2 gallon plastic pail. I could put an airlock on it if that would...

So I started my first batch of wine. I started with 1 gallon of Apple Juice with no Preservative. Added sugar until a SG of 1.085 placed one 4in stick of cinnamon used Red Star Montrachet yeast. Moved to secondary at about 1.04 and placed an airlock removed cinnamon stick. It is now at...