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Has anyone used Renaissance Bravo for Cabernet Sauvignon? I am considering using this yeast but don’t know much about it. In the past I’ve used Renaissance Avante with a Zinfandel that turned out great. I liked the flavor notes that Renaissance posted for Bravo over Avante for a Cabernet. I have...

Good afternoon everyone. I am thinking of different wines to make next year. I believe I will try to make a Nebbiolo from grapes. A local company brings them in from Italy. Has anyone done this before? I hear it can be quite challenging. I am still newer to making wine from grapes. Any advice or...

Good evening. I am new to white wine making from grapes. Especially with what I am trying to accomplish with this years Chardonnay. I am looking at different wine fermentation additions and I’m slightly confused. My goal is to make a full bodied buttery oaked Chardonnay. I picked up (not knowing...

Good evening. This year I pre ordered some “Zinderella” Zinfandel grapes. 3 lugs. I am torn between two yeast selections. What I currently have is RC-212 and VRB. I have heard that both make a great Zin. VRB is recommended by Lanza - Musto. What I like about both RC-212 and VRB is the low...

Good morning. My plan is to make a full bodied, oaked, buttery Chardonnay this year. I am going to ferment with oak and put it through MLF. While reading up on making full bodied Chardonnay I read that the wine should be left on the gross lees and stirred everyday for a few weeks, one day a week...

i just received my very first basket press. I was cleaning it off today and as I was drying it if I noticed a black oil like residue that smells metallic on the rag. Is this machining oil? Is there a way to remove out so I do not contaminate my wine? I wasn't given any instruction besides to...

I drew a sample of my orange blossom mead today and in my wine thief was a house fly. I do not know if it came from my mead or if it was in the wine thief. Is it safe to drink or should I dump it? I honestly don't know how it would have ended up in the mead as it was fermented in a one gallon...

The other day I made an orange blossom mead. I only made one gallon. I used a little less than 4 pounds of honey. It smells amazing! 45 minutes after adding the yeast it was bubbling away. It is still going strong.

So for everyone who knows me I have spent the past 10 months in Afghanistan. I am happy to say that I am finally home!! I started my blackberry melomel and I'm extremely surprised on how fast it has actually fermented! I started it four days ago at 1.120 and today it is at 1.060. At first I was...

Hello everyone! This is how I plan to make my melomel when I return home. Please feel free to leave advise or criticism. 15lbs. of Clover Honey (artisan grade) 2 Cans of 96oz. Blackberry fruit wine base 2.5 tsp. of pectic enzyme Fermaid K (staggering nutrient) DAP (staggering nutrient)...

Hello everyone! This is how I plan to make my melomel when I return home. Please feel free to leave advise or criticism. 15lbs. of Clover Honey (artisan grade) 2 Cans of 96oz. Blackberry fruit wine base 2.5 tsp. of pectic enzyme Fermaid K (staggering nutrient) DAP (staggering nutrient)...

I purchased a bag of 30 premium corks which costs roughly 9 dollars. I have read on here that some people do recommend soaking corks and some people dont. I understand why not to do it in a k/na meta solution as it will cause my italian floor corker to corrode. But, will soaking my corks in...

I had a question about yeast nutrients for mead and the proper way of staggering. I plan to make a blackberry mead/melomel when I get home. I read that staggering nutrients is the best way to go about it with a mead. I plan on using Fermaid K. I know one teaspoon is enough for 5 gallons. What I...

I have one gallon of Blackberry Mead in the carboy. I have two different packages of oak. I have a 3oz package of medium toast american oak, and a 3oz package of medium toast french oak. Which of those two would compliment my blackberry mead the best? Also how much should I add to a one gallon...

I made apple wine about 8.5 months ago. After letting it age we found the taste to be very good, but lacking some apple flavor. So we added a can of orchard concentrate. After this my acid titration kit can in and I found my wines TA to be a little too high.. So I lowered it to the correct...

Hello, I purchased a sweet mead kit from Midwest Supplies. I also purchased a 92oz can of blackberry puree. My question is: Should I add the puree before fermentation, or after? I read an article they posted and they sell "fruit extract" mead kits, and says to add the extract later... I'd rather...

My question is, what type of bottle would you use for a sparkling melomel? Would I use champagne bottles?

Hello, I made 5 US gallons of apple wine about 7 months ago. After it completed fermentation, I racked it, added Campden tablets and so forth. About 3 months later my wife racked it (due to me currently being deployed to Afghanistan), added 5 campden tablets. I asked her to give it a tase as it...

So I checked my strawberry wine today an it's cleared up quite well thanks to super kleer. It tastes a little stout though. I back sweetened to 1.020 and it tastes good. Just strong haha

Someone mentioned to me that adding a flavor pack to my wine wine will bring down its tartness ( its still fermenting right now, but I had to taste it, it smelled good :) ) How would you make a f-pack for white wine?