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We have been struggling to filter some of our meads and country wines with our press filter and I feel it is time for an upgrade. One of our biggest struggles is our raspberry mead. Despite the use of pectinase and cold crashing, it still seems to plug up our press filter very quickly and we...

So one of our regular house ciders is prickly pear cider. It has this beautiful neon pink hue... Which just fades completely away after bottling. It is such a shame because the hue is gorgeous and would be a huge selling point It maintains the hue all the way through filtration and bottling so...

I was wondering if anybody knows of any apps for inventory and logging that is specifically geared toward smaller wineries? We've been using Excel and Google spreadsheets since we began 4 years ago, but it is just becoming too hard to manage, especially with employees who never bother to log...

Can anyone recommend a good source to acquire a small 5 gallon capacity oak barrel for home hobby use?

Our raspberry mead is notoriously difficult to clear up. But dispatch was more troublesome than usual. Before I started they relied on sparkaloid, which they admittedly were not particularly impressed with. So I convinced them to give k-c a shot. It did drastically reduce the turbidity relative...

Does anyone know if there is a "science"to selecting filter size and quantity based on turbidity readings? We cannot seem to be able to find a real correlation. Sometimes Meads with higher turbidity go through great, and those with low turbidity kill the filters fast. I came across a guide on...

We have had a couple fermentations that have gone sideways due to contamination that I suspect came from bacteria that was on the fruit we added in secondary. I know a lot of people who do country wines will add k meta to the fresh fruit before they ever add water. Is there any sort of...

So I was just offered an opportunity to go pro, and be a head winemaker (in training for a probationary period) for a local winery. But I would incur a 15% pay cut. a lot of people, myself included, would probably initially say, "hell ya!" if it were a hypothetical, but now that it is real...

I'd like to branch out and experiment with creme liqueurs, or even something like advokaat One thing holding me back is that, during research, I find conflicting info on if it's shelf stable or not. Baileys says alcohol is the only preservative it uses, is shelf stable to 2 years even after...

some of you may already be aware of this, but i just learned about them and found this interesting... During Prohibition, it was illegal to sell grape must, so they started producing "grape juice bricks." the instructions stated to rehydrate in 1 gallon of water to turn int juice to...

i was wondering if anyone knows where i might be able to acquire a good scoring sheet template that our home winemaker's club can use when we do tastings of members' wines?

Does anyone know of any research on how long wine can be sat on wood before truly becoming neutral and losing all of the compounds they impart? particularly for home wine makers using cubes etc. to put in context, I'm curious how sitting a gallon of wine on 0.5 ounces of oak for 1 month (which...

Lately, I seem to have been noticing many people reporting that they are giving up the hobby of wine-making, and selling off their equipment. was curious if anyone else has noticed this as a trend? and if so, what would you attribute it to?

If there was only one book on food and wine pairing you could choose, which one would you recommend?

I've been having a running issue with wines made with red berries Cherry, blackberry, raspberry - they all have had a similar, unpleasant earthy, musty vegetal flavor profile to them. I can never seem to get any nice, bright, fruity qualities to come forward. the flavor has been oddly similar...

Contemplating getting a sous vide to pasteurize some of my low abv beverages so they I can both backsweeten using natural sugars, and bottle carbonate. was wondering if any of you pasteurize? and if so, if you've noticed that it induces any alterations to the flavors and aromas as a result -...

Just took the first Bresaeola out of the new curing chamber... Would have preferred it a bit drier, but am pleased. No food poisoning, so it passes the test!

Wanted to migrate to corked bottles and having trouble getting a clean corking. Using a Ferrari double action corker with synthetic corks. Even when at the deepest setting, the corks stick out the top, and has a little "muffin top" where the top edges of the cork sticks out over the lip of the...

Just racked a batch of skeeter pee as a mead variant (2 months old now) - swapped out 20 ounces of my must water with fresh lemon juice, stabilized after fermentation, then backsweetened to 1020. I am typically a fan of most things lemon flavored, but the level of tartness was surprising, and I...

I recently learned that a certain near-by world renowned meadery uses peanuts to impart a pastry-esque flavor to their meads to get around liquor licensing laws that don't allow them to use grains. Was wondering if anyone else has played around with using nuts in a mead and can provide some...