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I recently had an issue with Ethyl acetate. I thought my wine was lost but then I tried different fining agents and weirdly a fining agent that was actually made to reduce tannins helped really well. So I would like to encourage you to make some experiments, there's nothing much to lose! My...

SUCCESS! I experimented with the agents mentioned above, following NoQuarters suggestion I added potassium bisulphite to the list. Here the detailed results of my experiment, sorted by outcome: Gerbinol Super (isinglass & dairy protein + absorption agent): Even though this product is...

Well, if there is nothing I can do, then I will just experiment. I will try the tannin adsoption agent Gerbinol Super, the activated charcoal Granucol GE and maybe the adsorbtion agent Sensovin... All these agent claim to reduce off-flavours. I will also give the thermal treatment a try.. Let's...

I added 0.01 grams per liter every time the must had contact with oxygen. That was directly after crushing, directly after pressing and before racking. I racked the wine 3 times so far, so in total i added 0.05 grams SO2 per liter.

Hello winemakers! As you can read from the heading, I have a very severe problem with one of my wine batches: It smells intensively like glue, so I guess that somehow I got too much Ethyl acetate into it. I have heard that the only way to get this scent out of the wine is to boil it up to 77°C...

I think that could be an interesting approach for Europe, where legislations on the use of herbicides are getting stricter and stricter... I just wonder why you would need something as precise as a laser for undervine weed control - as long as you make sure not to burn the vine itself it will be...

I think that this could be an incredible breakthrough! This could reduce the use of pesticides in viticulture drastically. I just hope that this concept will get market ready and won't be bought by some big chemistry company just to be dropped afterwards ;-) Still, I see a certain danger, that...

That's amazing to hear! I've read that Southern England is regarded as the Champagne of the future but I wasn't aware that there is already so much production going on up there! If I can ever get hold of a british sparkling wine I will definitely try it! Bear in mind though that late harvest...

You are right, of course! I corrected the text now! Thank you! And nice to hear that this little joke still works from time to time! 😉

Hello from Austria! Thanks to global warming, Southern England should be warm enough to grow grapes outside. Maybe not Gewürztraminer, but I guess that Phoenix could do... So why not give it a try? ;-)

Now I understand what you were trying to point out: I just opened a wine from 2015, sweetened with Sorbitol. The label says : sugar: 5g/l -this is 0.5%. I always factored in that Sorbitol has only 50% sweetening power, so that means that I added 10g/l of Sorbitol. Well, the wine tastes VERY...

It was straight pressed juice. As far as I remember I fermented it with the skins, then boiled it up to 80°C to break down the Sambunigrin and pressed it by hand (didn't have a press back then). It was quite a mess....

Hounddawg, How much water do you add to the elderberry juice before fermentation? My 2012 elderberry wine was an experiment - I fermented pure elderberry juice and only added some sugar. Unfortunately this turned out to be undrinkable. It had an extremely harsh and medicine-like taste... so...

I'm just figuring out that it would be quite a waste if I didn't do a second run: I use a hydro press and it seems to leave a lot of "goodness" in the pomace. This year I had about 30 liters of white wine and was left with about 14 liters of pomace after pressing (weighing it would have been...

This year I only made wine from grapes. The sparkling wine will be done with sweetener instead of sugar so I can sweeten the wine before secondary fermentation and don't have to reopen the bottles afterwards. The goal is an "extra dry" style with an equivalent sugar content of about 15 g/l...

Thanks for the clarification! Just bought me a bag of Erythrol and will try it out this season!

thanks for these insights! Just found it on a local store for 6 EUR (about 7$) per kg... So I'll give it a try! Just one more question: You say the flavour develops over time: So will the impression of sweetness also change over time? So should I rather use less sweetener than my tongue actually...

Sounds legit, but I don't have that much experience with red wine either ;-) I just can tell you that if you make a second run without additional water, the pomace will stay mostly solid till the fermentation is over. Still the amount of extract is quite considerable. That could also be due to...

Thanks Bernard for making that clear! For me that sounded like "just add some ingredients and press again"... X-D To add something to both topics at the same time: I have been experimenting with something similar like second runs. I was making some kind of pomace wine, I just collected all my...

Since second runs have overtaken this topic I would like to add some question on it: ;-) I don't really understand of how it works. Following the instructions on winemakermag, I just add sugared water and press again? Why would that work? wouldn't the added liquid just run through without...