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  1. R

    H2S Smell followed by loss of color in Cab and Syrah

    I made two wines last Fall from some CA Cabernet and Syrah grapes. I added some DAP and Fermaid to both musts at the outset, and again about 3 days into the fermentation. I kept the buckets in my cellar which was about 55F at the time. The fermentations of both wines were extremely robust, to...
  2. R

    First time harvesting and fermenting fresh grapes

    I used 71B on some very acid Marquette and Frontenac last year, and it knocked the heck out of the acid, resulting in a pH of 4.0 after starting at around 3.2. It was VERY effective at reducing acid levels. I felt like the only guy that has ever added acid to Frontenac. I have been making...
  3. R

    Ph must question

    I am curious where you are located that you have already picked PP. I am wiating for some PP around Madison Wisconsin to ripen, and they look like they won't be ready for another 2 weeks.
  4. R

    Marquette - what have you tried?

    I also used Lalvin 71B followed by MLF. Like most northern grapes, it started out more acidic than I would like, but finished at a pH of 3.8. I used medium toast french oak cubes that I drill a small hole through and string them with small glass beads between them to maximize the surface area...
  5. R

    I need wine bottles!

    I dumpster dive on Sunday morning behind restaurants that serve a lot of wine. I have a wine store near me which hold wine tastings. They have a good dumpster.
  6. R

    Using oak chips at fermentation

    I was planning on making some Petite Pearl this Fall, but I am still looking for a source of grapes. I was wondering if you live anywhere near northern Illinois and where you source your grapes from?
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