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I'm wanting to de-acidify a grape must, and wondering if I can use the same type of Calcium Carbonate powder I already have 25kg of. I found info on winemaking calcium carbonate saying it is powdered chalk. This bag says it is calcium carbonate, powdered lime. Is there a difference? It is...

I'm making a red wine with black table grapes and some elderberry and blackberry. I want a sweet wine, with rich fruity flavours. Looking ahead to back sweetening, I had the idea of using a rich dark fruit cordial, like blackcurrant, or a mixed berry cordial, as part or all of the back...

Hi all:)! So my yeast hasn't started and I'm worrying I might have killed it. Usually I see yeast activity right away, it's been 12 hours without ANY sign at all. I used Campden tablets to sterilize the must, I've never done that before. I used 7 tabs to 32 litres of must. After I'd waited...