Search results

So I racked red wines off the gross lees. My intention is/was to introduce MLF bacteria to the juice tonight (fermentation is complete). One carboy (out of about 24) has a distinct sulfur aroma, another might have slight smell (it's hard to tell after my nose has been stuck with the rotten egg...

I'm considering my options in preparation for buying a press for wine grapes. I had 650 pounds of grapes last year, will surpass that a bit this year. My supplier has a great crusher/destemmer that he lets me use, and I have carted all of my fermented juice & must back to the shop to use his...

Been at this for a while now, but it never occurred to me and I can't find information or opinions on this question. What is the best temperature range for making wine AFTER fermentation? I have assumed cellar temperature for both red and whites, but am thinking that 55-57 degrees might be too...

I've been lurking here for some time, and got a "you haven't been around much" email from the forum administrator (automated, I'm sure -- cool feature -- it got me here!). Anyway, thought I'd post a quick intro. I'm on my third year of making wine, mostly reds. Hoping to start with fruit in...