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I read an article that discussed the importance of fermentation temperature and control. This article indicates that for desirable extraction of color compounds and tannins in red wine the best fermentation range is usually considered as 79-86°F (26-30°C). For red wine concentrate...

I acquired 2 CRISA carboys from my parents; they used them to make cordials. I am not concerned about their structural integrity; these are pretty thick and heavy. I am concerned about the chemical composition; is it possible that the glass has lead in it? I am not sure what year they were...

Does a guide exist that discusses the various wine additives and how, which wine type, and why it is used (e.g. Nutrients, Tannins, Enzymes, etc.)? I have seen discussions where the vintner adds various additives to the wine but the reason why it is added is not usually discussed. I looked at...

I am going to dive in and assemble my own A/O apparatus; during my research I found conflicting information and am hoping for some clarification on chemicals and methods. When it comes to the Hydrogen Peroxide Concentration I have read journal articles and instruction guides that conflict with...

Precautions when Using Old Bottles A lady at my work recently overheard that I needed a few wine bottles in my first endeavor into making wine. She donated 24 bottles to me (they have been stored in her garage for a year or two). Most of the bottles were stored upside down and are moderately...