Search results

I currently make and store my wine in the basement. It is a walkout basement so the walls on the back of the house are above grade. I live in the Northeast USA and the temperature in my basement during winter is 61 degrees and 72-75 in the summer (max out at 78-80 degrees). My wife got me a...

Completed my first bottling, a Winexpert Cabernet Sauvignon Lodi II. In retrospect, I wish I had purchased new bottles. I saved my used wine bottles for about 6 months. Only thing I didn't count on was the variety of bottle shapes. I used a 3 1/2" x 5" label, which didn't work well with...

I have one gallon of Strawberry wine that I started in June and it has been aging for the last three months. It has cleared well and I racked it off the fine lees the other day. pH is 3.01 with TA of .9, SO2 is about 20-25ppm. It has an acidic/alcoholic taste with some fruit flavors coming...

My first fermentation from grapes is undergoing MLF at this time. In a month or so, when I’m ready to determine if MLF is complete, do your recommend Malolactic Chromatography testing or use of a simple MLF test kit?

I crushed and de-stemmed 72 lbs. of Pinot Noir grapes from Lodi today. My SG=1.11 adjusted for 69 degree must. My pH is really high at 4.1. I didn't have enough Pectic enzyme and I don't have any Tartaric acid (only an acid blend which I know you shouldn't use with wine grapes.) I know, I...

I am at day 14 of making an WE Eclipse CS with grape skins. The instructions say to rack to a carboy when the SG is <.996. I measured the SG today and it’s .996. Adjusting for a must temp. of 81 degrees, the adjusted SG is .998. Question is...do I continue to leave the wine in the primary...

Hi, I'm Bill from CT. I've always enjoyed wine but was the type to keep drinking the same wines with which I felt comfortable (namely Pinot Noir). As my interest in wine grew, I became infatuated with the diverse wine universe from the old world French, Italian, Portuguese, and Spanish...