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    Got my new barrel today

    It's a Hungarian 12 gallon (46 liter) virgin barrel with a medium toast. Here is a pic. These JK Cooperage of Hungary barrels have mind blowing workmanship. The only way you can tell where one stave ends and the next begins is by grain and colour. Here is a closeup. There is literally no line...
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    RJ Spagnols Cru Select Sherry

    I don't make kits unless I get a premium kit on sale, and I thought I'd give this a try. $30 instead of $69 isn't bad... right? The guy selling it said the yeast was likely expired, and that I should use my own. So I hydrated some EC-1118, and added it to the undiluted must as per...
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    Saving a thin Cab

    I did a bucket of Cabernet Sauvignon a couple months back and fermented it with a frozen skin pack to completion. Everything checked out fine as far as SG (1.092), pH approx. 3.35, and a nice dark color. Once racked to a secondary, it dropped clear within days and had the dreaded "clear/thin"...
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    The definition and history of "body"

    I once read that the origin of the term "body" came from some ancient wine making practice of throwing dead animals (like rats) into fermenting wine in order to add more thickness to the product. I have no idea if that's true, but when I look on the Internet for definitions of body in relation...
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    Montepulciano d'Abruzzo - anyone try it?

    My local wine shop has some 20L juice buckets in for $59.00 Canadian, imported from Abruzzi, Italy. I've never tried it, and wonder if anyone here has experience with this grape variety? BTW, the complete list of red juices available is here.
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    Hi from Ontario

    Hello fellow winers... errr... I mean vintners :p I've been making homemade wine for well over 30 years now, if you count me and my brother's attempts at making "apple-mash" in our closets when I was 14 years old. Our mom used to wonder where her bread yeast went... Anyway, I have progressed...
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