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I have am hanging up my winemaking cap. Have all of this plus more for sale as a group not individually. Carboys 4x5 gallln 2x3 gallon 2x6 gallon 4x 1 gallon 4x Half gallon 2 Speidel 20l fermenters 5 gallon hydraulic press Vinmetrica SC-300 with accessories kit Burn bono...

I will have 4 lugs of cabernet,1 Merlot and 1 cab franc. I am struggling with how to do this. Meaning do i just put it all together as a field blend or ferment them separately and then blend. Or a combination of both. My ultimate goal was to have a Cabernet with a little merlot and some cab...

My TA is six in my pH is 4.1, would you add tartaric acid? I’m at the must stage and haven’t started fermentation yet. I do plan on doing an MLF. I have seen some messages on here where people have added enough to take it up to 7 g/L just wondering how that worked out in the end?

I want to make Chard from whole grapes and was going to whole cluster press in my basket press. Any advice or warnings?

I have made 4 white wines from juice buckets. 2 chardonnays and 2 Sauvignon Blanc. I notice a continual off flavor that is bugging me. I'm not sure what it is. It is kind of green and/or a bit yeasty type flavor. I was drinking the chardonnay last night and it was good accept for this hint...

I added Bentonite to my Chardonnay because it was a bit cloudy. It’s been over a week and it doesn’t seem as though it’s done anything. I’ve never really used this product. I normally use super clear.so just wondering if I should wait or go back to super Kleer.

I’m making a cab this year and want and am planning on adding a small percent of petite Verdot, Merlot and can franc. I also want to make a southern Rhône blend so my question is can I substitute the Petite Verdot with Mourvèdre ? This would help with my planning if I only had to buy one less...

I found this additive on the beverage people’s website. It is supposed to help with VA . I have a Carmenere from last year that smelled like nail polish in December I hit it hard with pot meta a few months ago (100ppm)and it does smell a lot better. So2 is now 48 ppm. I’m going to try this...

First time using a 110 L variable volume tank. I put the bladder lid on this morning and I came home to a lid covered in wine. I’m sure the change in temperature cause the wine to expand and go up through the airlock. I readjusted it up a little bit above the must. My question is, is there...

I making a bucket of Chardonnay and plan to add oak chips in the primary, I also bought FT Blanc which I was going to add the primary also, do you think that’s overkill? Also adding OptiMUN white

I’m using Chr. Hansen Melody yeast this year. Their guidelines say to rehydrate in water temperature between 77 and 82°. I always use go firm which requires a much higher water temperature. I’m just wondering if anybody has any guidance on what to do here.

Anyone that has made wine from white grapes not juice buckets, what is your usual procedure? I am thinking about making white wine from grapes this year. I am reading the morewine white wine making manual. I plan to crush, add lallezyme cuvee, so2, cold soak for a few hours then press...

I made a rose with a bucket of Viognier and 3 pounds of Syrah grapes. It turned out great. I had to back sweeten and used a commercial wine conditioner that I bought off of Morewine. The instructions stated that if you use the more than 1/3 of the bag you do not need to add sorbate. I added...

I used super clear last week and filtered today 1 micron and .5 micron. I tested and ph was 3.5 and TA was 4.8. The taste is OK but definitely needs a little more acid.I have never had much luck adding acid so I did a bench trial raising the TA to 5.5, 5.75, 6, 6.5, and 7. I think 5.75...

I was looking at a house recently (we may be moving) and they had some grape vines growing in the yard. I don't know what kind and they are probably for eating but I was wondering if you can take the rootstock and graft something on to them? Can I graft a wine grape cutting to an already...

I entered 2 wines in the amateur wine competition recently. They both received silver medals. They sent me the judges comments and couple of them cited Brett. I may not be an expert in what it tastes or smells like, but i don't think I have ever noticed that in my wines. I understand some...

There is a taste in some wines that I have been trying to describe to myself. It reminds me of the aftertaste you have left in your mouth after a cup of coffee. It is a metallic or minerally taste. I am wondering if this is pyrazine? Or is this just tannins that need longer to tame or is...

I tested the pH on myChardonnay bucket and it was around 4.15. Granted the juice was 52°, my local supplier said not to adjust it. I didn’t have time to wait for to warm up I did stir it but maybe not enough. I’m going to check it in a few days just wondering what others experience was with...

My TA measurements seem to be higher than my original measurement prefermentation. all three have gone through MLF. wine Beginning PH Begging TA 6 mths out(PH) 6 mths out(TA) Zin 3.79 5.25 3.69...

I had my first try of Amarone last night. It was fantastic. I was suprised because it was not heaven like a cab but more like a Pinot. I understand how a amarone is made and that you can buy kits and fresh juice labeled amarone but is it made with the dried grapes? I would loose to make one if...