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  1. H

    Cold Stabilization?

    I first started making my blackberry wines three years ago when I knew nothing about wine making. So, here is my problem. All of the wines that I have made are extremely acidic tasting, fantastic aromas though! They were all bottled in 2008 and 2009. I followed ec kraus recipes for acid blend...
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    Can I save myself from the past?

    I am feeling the results of not making the proper acid adjustments to my wines from a year and a half ago. I, a novice(at that time-still am!!!- big time!!- and did not understand the implications of balancing the acidic values of my wine at that time, nor did I have the ta kit that would have...
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    Yeast

    I am going to be making a 30 gallon batch of blackberry wine in the next two weeks and am wondering if one packet of yeast is enough to properly ferment this amount, or should I use more? I have always done six gallon batches in the past, so this is a new venture for me. Thanks for any input...
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    Carbon dioxide

    I just opened a bottle of cab that has been aging for a year and it was bubbling with co2. I made this wine when I was really a newbie and did not add sodium bisulfate prior to bottling. What is my best fix for this? The wine has a fantastic aroma and I know that it will be good in the future if...
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    Blueberry wine problem.

    I made a five gallon batch of blueberry wine in March, the initial SG was high at 1100. I racked it two weeks later at SG 1082. It continued to slowly ferment but stopped at SG 1060 in August. I added another yeast (K1V-1116), the same that was used initially. It slowly fermented and stopped...
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    Itchy grapes?

    I've been making fruit, concentrate and kit wines for a year now. A friend called and said he would bring me approx. 150 lbs. of concord grapes. Being that I have not done a wine from fresh grapes before- my wife and I de-stemmed and hand crushed the grapes , then squeezed them as well as we...
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    Raising and lowering pH.

    This still confuses me. Can someone give me info on how to raise and also lower pH in my wines. And what is the pH reading that I should try to obtain. Most all of my wines are either fruit(fresh) or reds(from concentrate) or a combination of the two. Any help here will be greatly appreciated...
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    Wine grapes

    Can you freeze wine grapes and then thaw them later to make wine? I do this with berries and it works just fine.
  9. H

    Specific Gravity Range

    I just made a 5 gal. batch of blackberry wine from frozen berries that we picked this last summer. I don't see that I can get an accurate SG reading at this time due to all the berries being in the way. I am going to let it ferment for 6 days and then rack to a carboy and top up with water...
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    Blackberry wine

    Newby looking for answers. I have made four batches of blackberry wine this past fall. I looked back on my records to see what the starting S.G. was and they are all different. I am about ready to make a new batch and am wondering , "Is there an ideal starting S.G. that I should try to attain?"...
  11. H

    I have a million questions and am a newbie here.

    So far I have made a Merlot-Cabernet and a Pinot-Noir from kits. They turned out to be pretty good,(only aged for two months) and now they are gone! Since then I have made a 6 gallon Blackberry (60%)- Raspberry (40%), harsh but delicious,( need patience to let it age), a 5 gallon Peach, a 5...
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