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Hi All, I was wondering if anyone out there has ever made cheese in the same location as their wine? My wife and I want to start making cheese, but I am also concerned that the bacteria we use to create mold on the cheese could contaminate my upcoming batches of wine. Anyone know what sort of...

Hi All, I have a red wine that has a high TA (.93) and a pretty high pH (3.7), and I'm thinking of trying cold stabilization or adding potassium carbonate to lower its acidity. However, I have heard that this will raise the pH in wines that have starting pHs above 3.6. I'm considering adding...

Hi All, I was wondering if anyone has some insight into what signs you should expect to see in your airlock during malolactic fermentation? I'm about 40 days into malo, and until now the solution in the airlock was being pushed outward into the chamber furthest from the wine, which I assumed...

Hi Everyone, I'm making 3 gallons of malbec from frozen grape must, which I fermented, pressed, and racked off the gross lees into a carboy two weeks ago. After racking I introduced malolactic bacteria and added about an ounce of oak cubes. Today, I noticed that there is a small bit of...