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Excuse me for being chemistry-ily challenged. I see there's different ways to test TA using one's pH meter. Some use .1 N or .2 N NaOH, some add water, and the claculations are different too.The simplest calculation seems to be for using .2 N, where the % of TA = the amount of NAOH in ml that...

I picked up a bucket each of sauvignon blanc and syrah on Tuesday from M&M. They were both frozen on top so I brought them into the basement to thaw. As they warmed on wed, I transferred the syrah into a larger fermenting bucket and added a Mosti all grape pack. I added >1/4 tsp of kmeta to...

Anyone ever order or use any of the glasses created and sold by sommelier Andrea Robinson? She designed these glasses so that (she says) you need just one style for whites, and one for reds. They're made by Stolzle in Germany. They were'nt too expensive compared to other well known brands...

Does anyone know if all (better quality) natural corks have a wax, silicone or some other type coating on them? If not, what are the pros and cons of coated and non-coated corks? Thanks, Mike

Can anyone recommend a good, reliable hygrometer? We opened our last two bottles of valpolicella that were just two years old, and they were oxidised. Not undrinkable, but you could tell it was definitely on its way. They were sealed with aglom. corks, which were supposedly guaranteed for...

I've had this bulk aging for about 7 mos now. I took a little taste today and WOW, is it oakey! It tasted like I was chewing on a hunk of oak from the mill. I sure hope it mellows with some more aging, otherwise I would consider it undrinkable its so strong a taste. I like oak, but I kinda...

I'm planning on converting an area in my basement into a wine making/storage room. I've read Gold's book "How and Why to Build A Wine Cellar", a bunch of stuff by Dan Piambianchi, and by others. There's a conflict among them, as well as different opinions on how what to use for a vapor...

I'm waiting for my two buckets of Chilean Malbec juice to come in. In reserching yeasts, I see people are using FX10, D254, F15 or D80. I'm thinking of using D80 for one bucket, D254 for the other, then blending. Anyone have any suggestions, and why? Thanks, Mike

I just started a GC Barolo. I contacted RJS and asked what kind of grapes were in the juice/concentrate, and where were they from. I got a no-answer answer saying that information is proprietary, so they aren't giving it out. I also specifically asked if the juice/concentrate was 100%...

Hello: On 6/10 I started a WE Selection Originale Valpolicella, following the directions to a "T". I used bottled spring water, have the temp at 72f (the instructions say between 65 and 75F), and had a begining sg of 1.081. There doesn't seem to be much, if anything going on fermentation-wise...

Hello: I'm starting my second kit soon, a WE Selections Original Valpolicella (style). After being sorta disappointed with the light body and low alcohol level of the first kit I did, a Gran Cru Pinot Chardonnay, I want to make sure this second attempt has a little more uumph. Has anyone made...

Hello folks: I'm making an RJ Spagnols Gran Cru Pinot Chardonnay kit, my first attempt at wine. Yestarday I was racking out of the carboy back to the fermenting bucket so I could bottle without stirring up the lees. I let slip the auto-siphon, which fell into the lees and of course stirred up...