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@RylanJacobs 6 years back there were two Vinmetrica in the vinters club, mine made it 3, This year we are up to 5 out of 75 people. ,,,, most folks do not know what the number is. No one runs Ripper, but I have seen the setup in the UW food lab. Making good wine, one of the best wine makers...

You are making me look beyond the next hill, wouldn’t have guessed California does this. My Midwest point of view is it has been exceptionally warm since February and we are low on rainfall, ,,, not as drought like as 2023 at least yet but it’s April yet. With the warm temps I have been waiting...

You shouldn’t have to experience that defect, ,, sorbate is metabolized by Ozaie (common strain for MLF fermentation) producing a geranium plant flavor. The normal answer for Ozaie is to add metabisulphite since this organism is sensitive to free SO2. There are other organisms that metabolize...

At this time I have had fizzy wine twice, roughly a two year old apple and an under one year which was for spring contests. This year with the two year old apple I pasteurized in a five gallon stock pot heating (in the bottle without cork) to 140F, > moved to an ice chest for gentle cooling >...

honey is nice, ,,for next time * the general rule is that one back sweetens in proportion to the level of titratable acidity and that there is more TA with more fruit per gallon. ,, for starting out simply do it by taste. * there is a product called Wine Conditioner which probably is 2sugar...

The food plant standard is to rinse all metal that contacts metabisulphite. It is very reactive and WILL damage any stainless where it sits. This also goes for metal springs in spray bottles brass valves, jars with screw caps etc.

I agree with @GSMChris for years one and two. My big risk is winter damage on year one from rabbits. On year three I pulled the tubes off and simply had the trunks exposed. They survive weed eaters and there isn’t tender green growth that will wick in round up.

* if you can smell H2S racking should pull it out. I used reduless when I smelled it and did a first in contest with it. If you are tasting it, meaty/ sulfur notes the ascorbic acid trick can be tried. * I started using Renaissance yeast after having H2S * I switched to Fermaid O and K after...

Missed you at the wine and food Paul. For those that eat with their eyes a few exquisite photos from Wis Home Vinters; Wild mushroom with Pinot Crab with a sparkling from Washington (everything looks prettier if the plate is at 45’ Salmon with Riesling Some of the membership at this years...

Grapes are weeds, ,,, Yes it is late so not ideal, but if you can find someone on WMT that has some CabS vines they would mail, you should be able to root them in water or moist potting soil.

This will get you in the ballpark as long as you have a juice which is nominally TA 0.6 to 0.7%. Your post mentioned banana, my one look at banana (~60% solids) had a TA of 0.19%, ,,, Keller recipes are thinner, ,, I will guess your banana was very ripe. Ballpark guessing your calculation...

welcome to WMT

* practically speaking we can assume that (distilled) water is transparent when measuring pH or TA. Your first question for this calculation would be what percentage of dry solids in your must. ,,, ie if it is thin it won’t take much to push the pH either up or down. * buffering is a term...

@waitsumore , , , gum arabic is widely used in the food industry, ex to suspend cocoa in chocolate milk. It has the property that one can add more and more of it, and it never changes from thick to a rigid gel. In wine it is listed as providing viscosity and masking harsh flavors as young...

A natural cork will transmit in the range of 5mg of oxygen over the first year. That suggests that a 375 would be twice as fast and a 187 would be four times as fast. If you have a nitrogen flush or vacuum corking set up that might be a good guess but if the ullage stays the same the...

All fermentations will switch from cell propagation/ aerobic into anaerobic alcohol production. The literature defines this as 1/3 sugar consumption based on doing counts of population per ml. Practically speaking if I looked for exceptions long enough I should find the strain you refer to...

I am a fan of antioxidants therefore I put tannins in basically everything. That said I don’t like bitter notes off grape tannin so I frequently add crab apple or BlancSoft. I also enter in contest, the crab tannin gives long flavor notes that multiply the taste from acid. If you still do not...

you need to get a beige picking uniform with some patches on the shoulder

the instructions on racking below 1.010 could say “when it is convenient”. My normal target is between 1.020 and 1.010, wine is an art, not an exacting science.

welcome to WMT Free SO2 is a function of pH. Shelf life / taste is better with low pH. pH is also involved in resistance to infection If you don’t have a meter I would encourage pH before sulphite. For a basic estimate within 24 hours free SO2 should be 10ppm and the rest is bound...