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Trolls are very flexible, they can do it while sipping tea... Yeah sorry, I just don't understand why someone would jump in a thread and start sliging insults because someone else posted information...

Inconsistent is not the same as ineffective. There are several factors at play here and concluding that it does nothing based on personal experience when there is a significant body of research to the contrary is... not exactly being accurate...

You know you are talking to real gems when you point out information and the person attacks you personally. Why don't you go **** yourself you troll?

:ft Suggested reading for you: Álvarez, I., Aleixandre, J.L., García, M.J. and Lizama, V. 2006. Impact of prefermentative maceration on the phenolic and volatile compounds in Monastrell red wines. Analytica Chimica Acta, 563, 109–115. Arnold, R.A. and Noble, A.C. 1979. Am. J. Enol...

I am about to order some nutrients, yeast shells (aka tannin boosters), MLF bacteria and enzyme for this year's harvest. Since there are no stores that sell this here locally or if they do, the price is not reasonable, I will be ordering directly from Scott Labs. The thing is the...

Signed up too! I so want to try an Eclipse kit. Winexpert™ Eclipse Napa Valley Stag's Leap District Merlot Wine Recipe Kit

Directly from scotts labs. 17$ for vp41, enough for several 6 gallon batches.

Joe, it's not a kit.

unrelated question: Do you leave the mixing spoon in the fermenter?

Be advised that making a starter will likely impact the viability of your MLB should you not use the entire dose of bacteria.

Did you sweeten it after adding sorbate? In my experience, sweetening brings forward the fruity taste. Also, aging a bit helps as well. My last batch, I found that aging 2-3 months really improved it. Also, did you "punch down" several times a day during fermentation? This helps to get all...

While some of the hangovers can be explained by dehydration, as Julie pointed out, it is not the be all and end all of hangovers. How to explain the SEVERE hangover that one has experienced after drinking a seemingly very minute amount of wine? Part of the answer lies in metabolic compounds...

Well, it's a law suit, they can claim anything they want. Also, it's "news" from a news site, their intent is to attract views. My personal take: Only the highest level found in ONE of the 1300 bottles tested was at 50 PPB. They then claim that drinking water at this level throughout your life...

@JohnT Will nitrogen even solubilize in wine at room temperature and modest PSI? @OP It should be fine, but you will have to purge the empty space a few times to ensure no O2 remains in the airspace mix. Since N2 is not liquefiable at room temperature and achievable pressure, you will need to...

I am not sure why it was removed. If it was because of the direct link, a simple edit would have done the trick. I guess it's better to cut off your hand when you have a splinter too because, you know, reasons! As far as I am aware, the post I have made did not break any of the 15 forum rules.

Oh, looks like I did not say anything since apparently my post is no longer there. It's just a big mystery...

anything wrong with buying VP41 in bulk and splitting it among batches? I bought enough to do 250 liters for 20$ and just keep the remainder of the dried culture in the freezer. Worked fine for 5 batches so far.

What were the other batches? Wine from grapes? If so, the tannins are still fairly harsh at that age (and the near future).

hey Linda, I think these kits are on sale again on the Costo website! I have made the cheaper versions and, while they are good, they don't have as much body as I would like (understandably).

Can you post a picture? Maybe there is a chance it is not black mold and something that someone else might be able to identify. Either way, I would tend to agree with Ernest.... :s