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So this year I hope to have 50 gallons of juice from my small vineyard. My dad built me a fermentation tank out of stainless steel. The issue now is that we're not 100% sure that the stainless steel tank is food grade. So to avoid throwing out the whole tank and all the work that went into it...

Couple questions if you don't mind. 1. My Rose wine spent 3 weeks at 32 degrees for cold stabilization. It's been about 3 weeks now since it's been bulk aging at 47 degrees. Just pulled a taste and it smells good and taste good until the after taste kicks in a second later. To me a it's a bit...

I am in the clearing stage of my wine in 6 gallon carboy and an odd thing happened. Over the last 24 hours I raised the temp in the room from 59 to 65 to help the fining/clearing and it appears to be clearing but the level rose all the way to the bung which was about 3 inches. Would an increase...

So what do you do after 48 hours when Kieselsol and Chitosan hasn't cleared the wine? I added Kieselsol and waited 5 minutes and then added the Chitosan and 48 hours later it's still cloudy. Any suggestions besides filtering? Just don't want to filter but I could if I had to. Thoughts?

Just finished fermenting 20 gallons of pinot noir rose and my ph reading is 3.31. Is this decent or should I look at bumping it up to around 3.5?

So if one campden tablet is 1/4 teaspoon of Potassium Metabisulfite and the instructions call for one campden tablet per gallon of wine then why does the instructions for Potassium Metabisulfite call for 1/4 teaspoon per 5 gallons of wine? Aren't they the same thing? Doesn't make sense.

Yesterday took a reading for my pinot noir rose and the sg was 1.000 and smelled great. Today I do another reading and huge smell of hydrogen sulfide (Rotten eggs). I'm at the end of fermentation (one more day or two) so should I add some yeast nutrient or get it off the dead yeast? This smell...

Since I'm not using a kit and I have 6 gallons almost fermented, I want to add Kieselsol and Chitosan. I have enough of it but I'm not exactly sure of the dosage. I'm reading that 6 gallons of wine needs 2 teaspoons of Kieselsol and 15 teaspoons of Chitosan. Does that sound about right?

Made a mistake before fermentation. I forgot to add the Bentonite. This is not a kit. Pressed from pinot noir grapes and went straight to fermentation (Added potassium metabisulfite) without the bentonite. I plan on adding kieselsol and chitosan after fermentation is done. Should I worry about...

Due to space and temperature issues, I've had to cold stabilize my new Rose in the same fridge that I was using for my wine color. It's been a constant 54 degrees but now this new batch of Rose has to cold stabilize and I don't have a place to put some Pinot Noir bottles. Is it safe to keep the...

Today I manually destemmed and crushed 200lbs of pinot noir grapes. Got two 17 gallon tubs about 75% full and one 10 gallon tub about 50% full. The amount of potassium metabisulfite that I put in today was a little under half a teaspoon in the 17 gallon tubs. The measurement I was going for was...

Has anyone fermented fresh pinot noir grapes? I'm looking for average fermentation length. Kits have all been about 14 days and while I can check the SG I was hoping to know beforehand what fresh grapes might take. Any takers? I'm looking at about .996 for final SG for my rose. thx

Hey everyone. I'm going to be attempting some sparkling rose in a few weeks and wanted to know what type of bottles/caps I should be using. Also, any tips for carbonating wine? Thank you

Leaving for trip and want to take my Pinot Noir but it will only be cold stabilzed for 9 days. Would love for it to be 2 weeks but leaving for trip. Think it will be ok?

Do you need humidity in a wine cellar if your using synthetic corks?

The question I have is about making a sweet wine a bit more dry. Can someone tell me if they've tried this before. I'd like to blend this sweet peach wine that I have with a very dry Rose that I created. I had used a Rose kit from Cru International Rose kit and fermented down to .994 and it's...

I fermented this peach wine down to .998 and stayed there for 4 days before I racked it off but it's still a bit too sweet. Wife says it's awesome but too sweet and only good for dessert wine but is there a way to make this one a bit more dry?

Hey guys, can someone tell me what this might be? This is happening to all of the vines. I water once every 7 days for 2 hours with a 2GPH emitter. Just can't figure out what is happening here.

I have bottled roughly 24 bottles of Rose yesterday and put them in the fridge. Today I tried to pull the cork out of 5 and it broke the bottle tops. Is it normal for corks to get really stuck in there or am I missing something?

I have newly planted Pinot Noir grapes and my fruiting wire is at 31 inches and the tips are approaching the fruiting wire so it's time I should be thinking about head training them but I'm a bit confused on if I should be doing this. The shoots are not pencil width so not sure if I should be...