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My recently picked Frontenac had a respectable Brix of 20. The ph was 3.00 and the TA was a tooth rattling 1.5% Have you had anything this high? I stirred in some calcium carbonate, but there is a limit to how much of that stuff you can use. I'll plan on a cold stabilization, but what do...

I'm making a 6 gallon batch of peach wine. Prior to fermentation, I've measured the acidity at .28 and the PH at 3.67. I think I need to add some acid. Because I have read that malic acid is the primary acid in peaches, should I add just malic acid, or should I be adding acid blend?

I have 55 gallons of apple wine that will be ready to bottle shortly. To mix it up and avoid boredom, I'll break into smaller batches and make different wines. I'll make some plain apple, both semi-dry and sweet. I also hope to make some with cinnamon, and will blend some with Riesling...

My Marquette is a 2011 vintage, bottled in July of 2012. It has been bottling aging since, but retains some trapped carbon dioxide gas. The wine is clear, and dissipates if I use a decanter. This isn't a problem for my own consumption, I can always decant, but I give a lot of my wine away...

I have saved, dried, and powered the tartaric acid crystals from the cold stabilization of my high acid wine. Now how can I utilize this in the kitchen? Anything else need to be done to it?

I have a std floor corker. The handle says made in Italy. The bronze jaws are getting sticky and have residue from too many wet corks. It needs a good cleaning. What product do I use?

I have 6 1/2 pounds of Buffalo Berries that I picked out in South Dakota late in August of this year. They appear similar to a currant, but come off a small, thorny tree similar to a Russian Olive. Two days ago I took them out of my freezer, and am about to begin the winemaking process. The...

Please help me with this hypothetical question that isn't all that hypothetical if you catch my drift.... Assume the starting SG of a must is 1.2, with a potential alcohol level of about 15.5% (yes, I know, too high, but bear with me on this) Assume fermentation takes the SG down to 1.07...