Search results

I have some Old Vine Zin must of its way. What is the ideal yeast for this grape to make a traditional full bodied spicy wine? Thanks!

I participated in Cleveland Ohio's Little Italy Wine Competition yesterday. I entered a Seyval Blanc, which took a silver and a Cawtaba that took bronze!

I racked my 2013 Chilean Sauv Blanc last night. I had to taste it, but it was horrible. Not sure how to describe it, I just about gagged on it as soon as it hit my tounge. It is crystal clear, TA is at 0.6 and FG is 0.990. Could my fining agent contributed to the foul taste? I used chitosan...

I made Seyval wine this past fall. Cold stabilized through the winter and has been bulk aging until now. The taste was fruity but simple. Thinking it needed some complexity, I tested with medium toast French oak and medium toast Hungarian oak. I tasted both samples tonight. Both improved the...

Looking for a used crusher/destemmer. Anyone downsizing or getting out of the hobby, please let me know. Thanks

I racked a Zinfandel a couple of weeks ago, dosed with kmeta and added some American white oak. It is now fermenting again. Is it possible there was still some residual sugar in the batch that is now just fermenting? Last hydro reading I took, I was at 0.990, back in October.