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I am just about to clean and sanitise two 170L plastic tanks. The tanks are food grade medium density polyethylene. These will be used initially for cold soaking grapes for 3-5 days and then for fermenting the red wine. They currently have a strong plastic odour which I don't want to transfer...

I've been making wine from imported Italian grapes the past couple of years, but managed to secure some English Pinot Noir grapes for this years wine making. I will be picking them up on the day of harvest so will be nice and fresh - never really sure how long the Italian grapes have been...

I'm going to be making a trip across the pond in February to east PA to visit my brother - hoping to find the time to check out a few local wine places. I know it is not a grape production area, but thought there may be some wineries about or maybe good places to try some interesting wines. I'm...

So about 10 days ago I racked my Cab Sauv after completion of MLF and dosed with SO2 and also added a bit of tartaric as the pH was a bit high. This went back into my 25litre S/S tank filled to the top and then into my new chiller and has been held at 50 - 55F since then. Needed to adjust the...

I'm a bit confused. I racked my Cab Sauvignon today having completed MLF a week or so ago. The pH was at 3.8 and TA at 6.6g/L. I wanted to reduce the pH slightly to 3.6 so added tartaric. On paper I should have added at 2g/L, but decided to only add 1g/L to avoid overshooting (based on reading...

With my first batch of red wine just finishing up MLF I am belatedly thinking about how I am going to store my wine at a consistent, cool temperature for ageing - both for my mini-tanks/demi-johns and for when I eventual bottle. Unfortunately I don't have a cellar, instead I intend to use some...

Thought I would post my progress for my first proper attempt at making wine from grapes. The first main issue for me at this stage is how difficult it has been sourcing 'serious' wine making supplies here in the UK, as you can't get half the stuff available to US home winemakers. so MLF...

I have just pressed my Cab Sauv and Shiraz after 7 days on the skins - I am finishing off primary fermentation off the skins, mainly due to time and I was happy with the colour. I tested TA and pH following pressing and found I have both high TA and high pH, compared to what I started with...

I have just been destemming and crushing my Cab Sauv and Shiraz grapes in the past couple of days. Ended up with 3 buckets of Cab must and 1 bucket of Shiraz must. I tested the sugar levels in all buckets initially with a refractometer and then the SG with a hydrometer. However, the equivalent...

Hi all, Not sure how many from the UK are on this forum, but I have been looking around here for some time now - although we have 'homebrew' forums in the UK I haven't found any with a heavy focus on making wine from grapes, probably for obvious reasons. I have tried making wine on and off...