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I've read that it's important to maintain temperature and humidity when aging wine in barrels. Optimum seems to be 55 degrees F and between 65-75% humidity. So I bought a small greenhouse and built it in my basement. It's just a plastic tent over metal frame. I put a small humidifier in it...

Hi all, I drove a few hours North to Harford Winery in Forrest Hill, MD to buy Chilean grapes last spring. Also bought California grapes there this fall. With all the talk about Chilean grapes this coming spring, I'm considering my options. First of all, who ships grapes and how does that...

Hi All. I'm trying to raise the acidity of two whites and a red wine that are bulk aging. I added tartaric acid last month to all three. Target was 7.0 g/L for the whites and 6.5 g/L for the red. I added 1/2 the amount calculated after testing. But today, a month later, the PH is the same...

I added way too much tartaric acid to my Malbec must right after crush because I misinterpreted the acid test kit color change. Now I have a PH meter and PH test strips, so the color change is irrelevant. PH was 2.99 and TA was 1.025. Too acidic for MLF, so I decided to add a base to lower...

Hi All, First post in this wine forum, and first time for me to make wine from fresh grapes. I bought 108 lbs of Chilean Malbec, 108 lbs of Chilean Viognier, and at the last minute, 90 lbs of Syrah. I'm concerned because the Syrah has a post-fermentation sulfur smell, which I've never...