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I’m making a blueberry/ plum port and am thinking about what to use for fortifying. I had an idea and want to know if anyone has tried it and what their results were. If I fortify with bourbon will it impart some of the charred oaky vanilla flavor of bourbon? It sounds good in theory. I was...

I read if you put a wine with citrus acid through MLF it will produce acidic acid and taste like vinegar. I did a 2nd run wine through some merlot skins and used water and grape concentrate to do it and I’m talking about standard frozen grocery store grape juice concentrate not a wine specific...

I made a batch of merlot in September 2020 and after pressing the grapes I tried my first 2nd run batch. My question is when do I bottle? I’m new to grape wine making all together and have figured I’ll bottle my grape wines in the summer in time to use the carboys for the new year batch. But is...

I was at the brew store during harvest season and got sent home with some WLP 672 Lactobacillus brevis instead of the malolactic bacteria I was after. I got the malo later but now have the 672 in my fridge with no plans for it. I like sour beers but am a fruit wine maker. Anyone tried this out...

I’m a new at the game and am thinking of making a Chardonnay from a kit but I like very buttery oaky chardonnays. I’ve heard the acids in kits are already balanced so there’s no need for malolactic fermentation. But if I want the flavor characteristics from malolactic fermentation could I add...