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I have a little bit of Marquette and a little bit of Frontenac gris, about enough to make three gal. if combined. One red and one white. What happens if I combine a red and white, will I get a horrible taste, or smell or something like out of the syfy channel.

the soils up here in the northeast can be a little on the acid side. I need to adjust my soil by adding limestone. Can anyone tell me the best type of limestone to apply. thanks, gordon

first of all, when someone says low acid they mean higher ph numbers like 3.6-3.7, and high acid as 3.1-3.0, is this correct? My ph reader is giving me readings of 3.0 and 3.1 which is high acid strength. My TA readings are usually around 1.2 or higher which is the amount a acid. Ok, I've...

just let my Frontenac blanc sit overnight after adding Camden tables. My ph was 3.0, SG 1.085, temp 65, but my ta was way up to 1.5. I added 15cc to get the color stable. Now I need to get the ta down somehow before adding the yeast starter. Do I use calcium carbonate (how much for 5 gal)...

I've read two different stories about oxygen. Oxygen exposure to the must is bad, but the yeast during inoculation needs some oxygen. ok, I put my must in a five gal. plastic bucket, added camden tables and let it sit 24 hr. Then I added my yeast starter, closed the top tight so NO oxygen can...

I use b-brite to sanitize all my stuff and don't rinse anything before use. Now I see Star San and Iodophor mentioned for sanitation. Are these the same? Can I sanitize my buckets, carboy, wine press, etc. and then use them without rinsing? I've read the other threads but am still not sure...

I have a PH meter and TA testing kit. My question is how do I correct a PH reading that is to low or to high? Same question with my TA reading. And when should this be done? Also, I have St. Pipen and Lacrosse which I blend. What would be a good PH reading and TA reading? I heard I...

read a couple threads on the subject but not quite sure. I have a blend of Lacrosse/St. Pipen that has reached sg .998 and appears to be finished fermenting. I would like to sweeten it a little now. I understand that I want to add k-meta to prevent oxidation and then Potassium sorbate to stop...

I've read as many threads on racking as I could find but didn't see anything mentioned about degassing and using a clearing agent. I have white wine that I will rack when the sg reaches 1.010 and then rack again when the sg is down to around 1.000 and hasn't moved for three days. So when...

I have St. Pipen and La crosse grapes that I want to blend together at about 50/50. I was wondering when would be the best time to mix them. Right now they just starting fermentation in separate buckets. thanks, gordon

just crushed my grapes and had a acid reading of 3.0 and would like to bump it down to 3.2. I got some calcium carbonate and was wondering when to pitch it into my must and the formula for five gals. If anyone would have that information I would appreciate the help. thanks, gordon

just crushed my grapes and took a ph and ta reading and to my surprise, they were both high. I have white grapes. ph was 3.0 and ta was 1.30% (I had to add 13 drops of sodium hydroxide before the color stabilized). Is there any quick fix to get the acid down, like adding water? I was trying...

I have St. Pipen and Lacross grapes. I'm using dry K1 yeast and will rehydrate it by placing it in warm tap water (around 105 degrees) adding a little yeast nutrient a dumping into my must after 15 min. I want the room temp to be around 65-70 degrees for white wine. This is my first...

I have white grapes. After desteming, crushing and pressing into a primary, I want to add campden tablets and let it sit 24hr before pitching my yeast. I was going to add bentonite but reading in the forums I'm told it would remove flavors. Should I use a cleaning agent (and what would you...

My 2nd question. I want to test the acid level of my must when I place it into my primary bucket. I have a HM ph-80 hydrotester. I have St. Pipen and Lacross grapes and want a dry to medium sweet white wine. I have acid blend at the ready. Question is, what ph level am I looking for. If...

ok, this is the first time wine making for me. I got St.Pipen and La Cross grapes that should be ready in the next week. I've been reading but, I don't want to mess this up. So if someone can help me out with the first step, that would be great. I got a six gal. primary that I'm putting the...

I'm growing 50 St. Pipen and Lacrosse but have found very little information to help me make wine for the first time. Can someone suggest a yeast that would do well with these wines? thanks :?

second year and still learning. Some growers suggest spraying dormant grapes before bud break to eliminate or reduce infections during the growing season. I have Lacrosse and St. Pipen and had a little trouble with black rot this year probably because I didn't have a spray program in place at...

didn't see any problems and then almost overnight I got about 30% of my leafs with this. (see picture) I don't see any of those black pycnidia spots around the edges but I'm guessing black rot. :( Only have fifty plants and have spent the last two days cutting off the infected leaves. Are...

got St. Pepin and Lacrosse. The suggested trellis system is a top cordon but you know those little shoots just love to grow up. So when I visited a local winery I noticed that their same grapes are growing off a bottom Cordon with catch wires above. That made since to me, so I'm trying it...