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Pushing the Boundaries

Been reading hear and there.. Do you guys add Ascorbic acid and Potassium Sulfite together to protect your wine?

Question, when using reduless, do I really need to dissolve it in water? can I dissolve it in wine first then dump it directly in the carboy.

Its my first time doing an MLF. need some advice if this procedure is ok. for 30 gallons of wine. Rack off the gross lees from secondary. Make sure wine temperature is within 70-75F 1. Check wine SO2 is below 20ppm 2. adding 4.54 gram of nutrition (Leucofood) into 30 Gallon wine, mix well...

Hi, all Got 20 lugs of Frontenac grapes, should I keep it pure Frontenac or should i do a field mix? with another 4 lugs of a different grape? ex: merlot or Syah. Not sure here any input would be appreciated, thanks

Bought grapes 24 lugs(36lb) the brix was 24-25 range after crushing brix 23 is this normal? (must mixed in blended) Ph 3.92, TA 4.2g/l is this acceptable? if not how much tartic acid would be needed

Wine problem? ... wine from Carboy one year later... Hydrometer reading gives reading 1.00 and the Refractometer gives reading 7.5 brix.. hmmm is this normal?

Looking for Merchant that carry California grapes... Zinfandel, Cab Sauvignon etc.. in the NY or Vermont area.. any suggestions?

Making Zinfandel from grapes, for the secondary fermentation (MLF), what type of ML Bacteria (Malolactic Cultures) would you guy's recommend? also do I need to use Nutrient? if so what type? thanks

Hello all, Need a grape combination recipe for a white wine.. (field mix) any good recommendations on grapes ? maybe a mix of two or three different variety. Will be using 6 lugs.

Any recommended yeasts for Frontenac grapes? . what's the best choice of yeast. Should I make it solely Frontenac or mix another grape with it.

I make from fresh grapes and need to transfer to another carboy to remove segments in each carboy. My question is this, I have one empty 6g carboy and need to remove segments on 12 6g Carboy's. How can I go about doing this all in one day, transferring continuously from one carboy to the next...

Making Zin, Merlot & Pe, total 14 cases. After crushing, Brix 21, Ph 3.65, & Ta 6.5 g/l I think I need to raise my brix to at least to 23, before adding my yeast. Never done this. it looks like I need to add somewhere 4kg of sugar into the Primary. Is this correct? What do you recommend I use...

I usually use oak extract but this time would like to use oak chips. What would be a good quantity of oak chips , that will not overwhelme the wine. Would like to put a nylon bag under the primary cap of my Red Cab.

Any advise on a good quality grape, I usually buy Lodi Gold, for carbnet Sauvignon , merlot, petite syarh and also Zinfandel old vine . Yet the vender is getting more greedy jacking up prices as the day passes..any input on a recommended brand names other than Lodi is appreciated. Thanks

Question.. Do I use the same recommended levels as White wine when making Rose wine? Example: Red Wine, range from 3.4 to 3.65 ph ??Rose Wine, range from 3.1 to 3.45 ph ?? White Wine, range from 3.1 to 3.45 ph

Question, when adding the ingredients to adjust the PH, TA or CO2. Does one have to rack into another carboy or can you just dump the ingredients into the carboy top hole. and forget about it.

Hopefully grapes are good this year, making red from grapes. Receipt, 70% Cabernet Sauvignon 30% Merlot or maybe Alicante, not sure yet. Any recommendations on which yeast to use? I'm thinking of either RC212 Bourgorouge or Vitilevure MT

Question when is it the best time to filter wine? At the beginning when racking from secondary vessel into carboys, to removing unwanted segments. Or at the end 6-8 months down the road.

On the last day I usually don't Break the Fermenting Cap till the next day, so I can remove the liquids from the facet that I incorporated below the Primary. I find this method convenient separating liquids and pulp but I'm wondering if leaving the skins exposed to Air for 18 -24 hrs may not be...