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I agree to that

10 seconds is pretty normal, I guess. I once had a melomel fermentation which ended in 4 days . Starting brix was above 22. As far as I know, fast fermentations are good and means that things are going healthy, as long as you can control the temperature (faster means more heat) and lengthy...

Hi all. I am going to get around 140 kgs of a thin skinned local grape type called Okuzgozu, which produces fruity, elegant (and sometimes a bid watery) wines with easy tannins and good acidity. I know that saignée could be a good method for making it a bit more interesting. However, I was...

There is only one aroma enzyme product available for sale locally (for home brewers at least). It is kind of a no name product, so I refrain using it.

It's an excellent topic from which I learned a lot. I have the chance to get grapes from a small but good quality wine producer. Although the wine I produced has been better than many commercial wines so far(at least for being balanced), it is below the complexity and aroma strenght of the...