Search results

I raised the ambient temperature in my winemaking room (my garage) in an attempt to spike fermentation temperatures, as I have done in the past without issue. However, this is the first time fermentation temp's have spiked so drastically and so much higher than ambient temp. An ambient temp of...

First time using a refractometer throughout fermentation. Prior to pitching yeast my Zinfandel was at 24.5 brix. 5 days into fermentation it shows a reading of 6.5. If I use the brix calculator form MoreWine to account for the alcohol, that would suggest my brix is -5.6, which isn't possible. I...

Is this advisable if my pH is out of an appropriate starting range? I have a pH meter but I will not have sodium hydroxide solution in time for the crush (I have been unable to source it locally). I will be picking up the grapes, destemming and crushing them this Saturday, then pitching yeast...

I have done a lot of reading in the past weeks in preparation for making wine from grapes for the first time. I'm starting to panic a little bit since the grapes arrive next Friday and I still have a few questions not fully answered. As I continue doing research, I figured it might help to poll...

Both kits are 12L Washington Merlot's w/grape skins at roughly the same price point. If you've tried either (or preferably both) of these kits, what are your thoughts? If you haven't tried them, what are your overall thoughts on the RJS Cru International line vs the WE World Vineyard line...

So I decided to take a shot at making homemade wine. I was never a fan of homemade wine until I had a bottle of the WE Eclipse Nocturnal series that a family member made. It was the first time a homemade wine actually tasted like something I would buy. It didn't taste so "homemade" to me...