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  1. J

    Misc. questions

    Dear Yaeyama: Light wont affect your fermentation, dont worry about that. Fermentation is ony done in lack of oxygen (by definition), not light. Secondary fermentation (Malo-Lactic fermentation) is done to reduce the acidity of wines (one of the reasons). This fermentation is done by...
  2. J

    Make bread with WINE yeast? :D

    Kathy, i dont know much about Baking Bread, but i can tell you a couple of issues. Lees at the end of fermentation usually dont contain much yeasts, the yeasts have died because of the level of alcohol and specially because of the lack of food (sugar). Innoculations to products as bread...
  3. J

    Sterilizing Corks

    I have worked with iodine products before. Its messy, you have to rinse very well or any trace of iodine will leave smell and taste to the wine. Its great to sanitize bottles and the hoses or pumps, but not recomendable for uneven surfaces (like corks). I useed to sanitize equipment: Caustic...
  4. J

    Perservative

    PMS addition For that ammount of wine the best thing you can do is mis the PMS (postassium metabisulfite) in a glass of warm water, and mix it. It will mix perfectly. Then add the mix to the wine and stirr a little. Then bottle the wine. Warm water wont make a difference in the ammount of...
  5. J

    Ok wiseguys what am I trying to do

    Recommendation What you are doing as you said is something that is not new. Improovements: Use liquid food grade Vaceline. Any oil get rotten with the years, vacceline doesent. you only need a longneck bottle and a vaccene. You use the vaccene yo take out the vacceline when you want to...
  6. J

    Niagara wine very tart

    Deacidify Actually the best thing you can do i think is to add Calcium carbonate (CaCO3). Take 2 or 3 bottles, and add different ammounts of CaCO3 to each bottle. Its very hard to doit after you have already bottled the wine, but start adding 1/8 of a teaspoon or less to a bottle. You can buy...
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