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This is my second year Entering a wine competition. Last year the judges note on my 2016 Barolo was “Residual Sugar?” This year my 2017 Cabernet Sauvignon got the same comment and an additional comment of being too sweet for the varietal. Both wines started around 1.094 and finished at 0.995. I...

I have been thinking of ways to sweeten wine other than just sugar. Has anyone used frozen grape juice concentrate? Also, do you think it would be possible to further concentrate the juice concentrate to avoid the increase in volume or diluting factor? Basically, can I boil the juice...

Making a Cab Sauv from juice. Starting grav 1.090, I think. I say that as after I picked up the juice it appeared to have possibly started fermentation by the time I got it home. When I checked the specific gravity it was only in the range of 1.08?. So I bumped up with some corn sugar...

Hello, New to the forum. Getting ready for the 2017 harvest and am curious about malolactic fermentation (MF). Been wanting make an oaked Chardonnay using this method. But the more I read the more I see opinions that all reds should be done this way. I have made reds from juice the last 3...