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I'm just starting a new winemaking project. 6 gallons of Petit Syrah juice and 1 lug of merlot and 1 lug of Syrah grapes. I checked the PH and it was 3.51. I added too much tartaric acid. PH is now 3.08. But when I taste it it is very tart tasting. SO2 is 12 PPM. I feel I ruined this...

I'm hoping to get some guidance on a Pinot Grigio winemaking project I will be doing in April. This is the first time I'm making a white wine and will be using 6 gallons of Pinot Grigio juice. I wanted to know if you must use white grapes or if it is okay to use red grapes as well. If so...

I accidentally added too much Potassium Metabisulfite to my 5 gallon batch of wine. I tested it with an analyzer and there is 130ppm in the wine. I've read several post here that say "splash rack" the wine. Can someone please define splash rack? Does it mean siphon it to a bucket and then...

I'm hoping someone out there has a Vinmetrica SC-100A sulfite analyzer and can help me with my reading. So I followed the instructions step by step. 25 ml wine sample into my flask/beaker 02 ml Acid solution 02 ml Reactor solution Put on magnetic stir plate and begin stirring. Turn on...

I started some banana wine last Friday and have been stirring it once a day and checking the SG. Stupid me, I tried moving the straining bag a little out of the way, using the hydrometer, so I can get a reading and it broke in my hand. Some, but not much, of the pieces of glass fell on top of...

I got some Chilean merlot grapes and I was about to put them in 6 gallons of merlot juice and I just noticed they have some mold on them. I'm fairly new to winemaking and was about to throw them in the trash but decided to post a new thread to see if there is anything i could do to still use...

I started an Italian Sangiovese wine from a kit about 6 months ago and it has been stabilized, degassed, and aging in the carboy. However I just racked it and checked the pH on it and it was 3.67. Correct me if I'm wrong but isn't 3.67 too high and if so should I adjust it with some tartaric...

Can someone provide ideas or techniques on how to give fruit wine some body?

Can someone please tell me when should you begin counting the age of wine? 1.) From the day you first pitch the yeast in the MUST? 2.) After primary fermentation? 3.) After fermentation and stabilization is complete? 4.) Or after bottling?

I'm new to winemaking and had a quesiton on how to avoid oxidation after racking to the secondary carboy. I like to leave my wines in the secondary carboy for 6 months before bottling and often times there is not enough wine to top off. I was wonder what methods experience winemakers do to...

I've been making wine since Jan 2012 and was wondering if my yard is big enough to plant two to four Cabernet vines in my back yard. I did some research and know that Cabernet vines are zoned for Pennsylvania. My back year is very small and the area space for planting is about 15' x 4'. I had...

Here's a new website that'll allow you to log and keep track of your winemaking projects from any computer, tablet, mobile device or smart phone. It'll allow you to schedule your next rack date and send Email reminders as the due date approaches. Free registration. Check it out...