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  1. Jesse Brown

    Juicing of Muscadine (Soco) for Wine

    In the past, I have spent a lot of time and energy squeezing every last drop of juice out of my muscadine for wine making purposes. I use a steam juicer and then follow with a press. I can get a 2:1 ratio with this method - meaning 1 gallon of muscadine can yield 1/2 gallon of juice. I'm...
  2. Jesse Brown

    Sorbate and Cloudy Wine

    I had peach wine and bronze muscadine wine that I kept for 6 months in large 5 gallon carboys. It was absolutely perfectly clear. I added some sorbate and back sweetened. I bottled 2 days later and used a 1 micron filter. After 6 months of aging in the bottle, there's some "stuff" at the bottom...
  3. Jesse Brown

    Smell Identification

    So this is really tough to do in writing and not in person, but here goes. The first couple of wines I made, during the 2nd racking, some had an odor that I can only describe as slightly akin to urine. I know, I know. That's terrible. But, I can't think of anything else that closely...
  4. Jesse Brown

    Strawberry and Steam Juicer

    Hello, All, I'm a new member and new to the wine making community. I've done a lot of research concerning strawberry wine, but I'm having a little difficulty understanding a few things. I recently did an experiment: I took 6 lbs of fresh strawberries, froze them over night, thawed them back...
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