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  1. W

    Smooth front but astringent aftertaste

    I have a peach mango Chardonnay aged about 6 months. it tastes wonderful in the mouth, perfect balance of fruity notes , sweetness and acidity but after taste is still sharp and astringent. tannins don't seem too strong not sure why it is only after taste and not when wine is on the tongue...
  2. W

    Freeze wine to reduce water

    I accidentally left 50 liters of wine outside, it snowed and 2 days later after a few days of below freezing, wine was a little icy. I strained out the ice and the wine I. had was a little stronger ABV. tastes perfect, really would like to do this more controlled though for my wines that...
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    Raising ABV after fermentation

    I have 50 gallons of wine that stalled out, it's 11% I'd like 13% I won't have to back sweeten as its perfect sweetness stalling out with 1% sugar is fine for me. I need to add some ever clear or brandy to it. but looking for a calculator that would. precisely give me the amount of high...
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    Cabernet Sauvignon Redemption

    So in September I got 2k kilos of grapes before I was ready and it fermented too hot, flavor profile wasn't as great as I planned, so shipped it off to become brandy. I kept one 5 gallon container to try later, isn't a bad wine but not too my standard for comercial purpose. so I ordered...
  5. W

    What are Resisthaltes

    I read about this substance which are a powder extract that is produced from bentonite and vegetable protein but I can't find any additional information about it. anyone know what this is
  6. W

    Kmeta reacting with stainless steel

    I added some kmeta to my 304 stainless steel tank before I added the must. however, I got distracted and didn't add the wine. the next day my tank was discolored and smelled bad. I scrubbed and rinsed it out, but still has some black and yellow stains. I'll. try to clean it more but if...
  7. W

    Cabernet Franc or sauvignon

    here's. the short background. I fermentated a batch of sauvignon too hot and it didn't have the fruit forward flavor I wanted. the season is over for sauvignon from the vineyard I normally buy from. they have a harvest of cab franc next month, which I've never had on its own only blended...
  8. W

    calcium carbonate turned red wine brown

    I just crushed grapes and the juice was quite acidic, 2. 8 photo. so I added 1/4 cup of calcium carbonate to my 200 liters, the ph is about 3.2 but it's foamy brown bubbles and scummy on top instead of the beautiful red color it was before. I havent added yeast or started fermenting. any...
  9. W

    Filtering solids

    I've had a few batches of wine that have excess solids, after primary fermentation besides mesh bag, what's an effective and efficient way of getting more wine out of the solids left behind. I have 500 liter batches. I. could get a pump and filter, or mesh bag in large grape press. or...
  10. W

    New wine transfer pump

    I'm. trying to. buy a vacuum transfer pump for transferring from. 1000 liters stainless steel tanks. but as I live in China I'm. never certain what to get here. finding the right things is tricky. this can transfer 40 liters a minute, they said it's food grade
  11. W

    Hibiscus and black tea wines

    I took a few kilograms of dried hibiscus flowers, steeped in 5 gallons of water and about 6 kg of sugar. I also steeped 2kg of black tea about 10 gallons. I adjusted ph, before making a yeast starter. 1st batch 5 gallons is just black tea, a little lemon and a hint of ginger. 2nd...
  12. W

    Fermentation tanks

    I'm starting to increase production to 100 gallon batches. I have stainless steel tanks for aging and secondary fermentation. but I'm considering food grade plastic tubs for primary fermentation. stainless steel tanks will be harder to clean and remove the sediment and dead yeastyeast...
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    frozen fruit vs fresh

    So I've made dozens of 5 gallon batches of blueberry wine,I usually use frozen berries but I've noticed that it usually stalls out at 10 percent after 7 days, then takes about 1 month to fully ferment. but when I use fresh fruit, at the same time, same ph, temp, sugar content etc. fresh...
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