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Has anyone made wine in the manner that they do by the laws in France, or depending on your perception, how they made wine 500 years ago? What I mean by that is, grapes/must yeast and some burning sulfur? No adding acids, no MLF, no temperature regulation, no chaptalization etc. I understand...

I made a cheddar and dry salted it, I'm made a Gouda and will be brining it tonight. Made me think, has anyone every brined a Cheddar? I look around and can find any info, just "How to's" on brining.

@ Wineforfun, That is a good point, but what if I based/grouped them upon there major category? Meaning I test and taste all the fruit wine yeast together, red ones together and so on....

I was thinking today (and lately) about different yeasts and how they can impart different flavors. The problem being that there are so many to try, and it would get expensive to try on 1 gallon batches of wine.... So here is my thought experiment... If take how every many 1 gallon jugs...

What do yall think?

I feel like those numbers are sensationally inflated...24 gallons for 1 bunch of grapes? maybe per vine, not per bunch. Interesting none the less.

A coat, I'm sure that you are not using them right now in the cold 60°! But all joking aside, like DoctorCAD said, big swings are bad, but its a large volume of fluid. I have mine the most central place in my home that is least likely to be affected my the swings in temps. And in the winter I...

Well that unfortunately is a loaded question. In the next 5 years I will live in 4 places...And I do not now where are those places are. The hope is that it they will all be South of Kansas City

I've searched on the forum only come up with 1 book, From Vines to Wines by Jeff Cox...apparently the 5th ed. was just released March 10, 2015!. Not looking for a wine making process book, more so one that focuses on the horticultural aspects of grapes. Looking for actual first hand...

@ Vacuumpumpman I understand the patience, and I also understand that there are other options, I don't think I will actually do this, like I had stated this is more of a thought experiment....I understand that glass would break with a sudden change in temp. I could bring the carboy up slowly...

Copied and pasted from http://winemaking.jackkeller.net/finishin.asp Cold stabilization of wine is a method used to keep tartaric acid crystals from forming after the wine as been bottled. This process is referred to as cold stabilization because it is the act of cooling the wine that...

the plan so far (which is just a thought experiment so far) Is to place the carboy in a igloo type container, and break up dry ice chunks into the wine until I reached the desired temp. of 20 F. Then surround the carboy in dry ice to keep it for 24-36 hours.

Cold stabilization? Have you tried that?

Has anyone ever used Dry Ice for cold stabilization? I'm almost to that point and was thinking about. I don't have access to a fridge that will get cold enough. BUT, I think I can get the wine/carboy cold enough and hold it for 36 hours.... Thoughts?

Thanks for yalls help, I quartered them all and froze 3/4 of them, and placed them in a straining bag. Unfortunately I am doing a recipe that called for 25lbs of strawberries, and the only bag I could find that fit that type of weight/volume was not very fine, so a lot of seeds got out. I will...

I would like to make a wine from "former" Muscat grape, now raisins. I found one place online (Sun Maid Market) which, with shipping would be 26$ for 2lbs of them! Does anyone have a guess as to where I could locate some? ALSO! My attempt was going to be using a recipe based on "normal"...

What about pureeing the strawberries after freezing it, but before going into the primary?

Making a batch of strawberry wine and been looking for recipes. Some of the most common differences is some boil prior to primary, some don't, some puree, some mash, some just cut up in quarters. But what I'm most curious about is weather or not to use a straining bag. I understand the clean...

I purchased it from my (Local Home Brew Store)...Even thought online the prices maybe cheaper on the front end, when you adding shipping (they can weight 40+ lbs) it sky rockets. I have seen shipping/handling as high as 30$ on top of the price. When added all together it was marginally cheaper...