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I’ll be making another Concord wine from concentrate soon and I’ve been considering using K-bicarbonate to lower the T.A. of the must, but I am not sure of the procedure. Typically northern grown grapes like Concord are a little high in acidity and low in sugar. The traditional method of...

Can anyone confirm if this would be acceptable to use in wine? Says it's 100% pure vegetable-derived glycerin. I don't know why the link below says robot or human?. It's just takes you to the product I'm talking about on Walmart's website...

In mid-September I mixed up a batch of Concord grape wine from concentrate that I mail-ordered from a farm in New York state. I diluted it to an original gravity of 1.092. The concentrate has no preservatives, no acids, nothing added to it. At the time, I didn’t have the means to test the...

I first brewed wine and beer back in the mid '70's (without much knowledge of what I was doing) and then in the early 90's got into beer brewing exclusively because I found excellent sources of knowledge of the art in books and a local brewclub. I also liked the quicker turn-around time for...