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this week im due to receive my order of grape juice, including frascati and verdicchio italian grape juice..........the verdicchio juice comes from verdicchio grape obviously, but the frascati, im assuming, is a blend of malvasia grape and whatever other grapes are used for frascati (and coming...

cab sauv grape sg after crushing was 1.100....grapes were crushed on the 17th (last monday-10 days ago and have been open fermenting in big blue barrels since............................after about 3 days gravity was arouond 1.06............right now, gravity is 1.0000000000 and been at 1.0000...

After pressing, how long should I wait before racking off gross lees; after racking off gross lees, Im going to add my malo (from White Labs). Please tell me if this sounds correct---press must after completed fermentation, wait 48-72 hours and then rack gross lees, then I can add my...

Have any of you sourced grapes in quantities of 1/2 or 1 ton? Im on east coast (maryland) and nexst year I'd like to order 1 large shipment of white and 1 red grape but not sure how to go about this-sourcing, shipping (how), pickup (where)...Ive heard this is a lot less expensive, even though im...

In general, when are these two techniques used in winemaking/for what grape/style wine/etc,, and in particular their usage in chardonnay and cab sauv varietals, if at all? Thx, Paul

what happens if you let white wine grapes ferment on their skins??? i know this is not nromally done, but what is the problem with doing so??? Thx,

i will be making wine from grapes this year-cab sauv and chardonnay......i like my reds to have a lot of mouthfeel and plummy, jammy.......and my whites to be more rounded with tastes of butter, almonds, etc..... any advice on yeast selection? please note i do add a nutrient (fermax) but i...

its been two months since i fermented my wine....siphoned out a bottle today to see how it is coming along....its a merlot, seems to be clarifying well and you can definitely feel the alcohol content...saying that, the initial taste seems "watery" with a very light mouthfeel, even though the...

I left my wine in primary fermentation for 1 week. starting at 1.07, then at 1.01 when transferred to carboys for secondary. when transferring to carboys I added liquid malo and a nutrient,...its going on 4 days now and no little bubbles coming from airlock...(i think I see little bubbles...