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  1. R

    Increasing body

    So if you add extra sugar to increase the starting SG - does that make for a more full bodied wine? Does higher alcohol content equal fuller bodied?
  2. R

    Increasing body

    I thought I read in one of the threads about increasing the body of a wine by adding raisins or a bannana to the must. But I can't find it now. How much do you add for a one gallon batch? Are there certain types of wines that it would be better to add one or the other? And - I'm not a big...
  3. R

    How important are acid levels?

    We are fairly new to wine making and have never used an acid titration kit for our "country" or recipe wines. Some of the wines that we've tried - I really liked the body/flavor for the most part - but they had a little bit of a bitter taste. For example, we made a Cranberry Raspberry wine...
  4. R

    New to the forum

    Hi - we've been making wine for 9 or 10 months now and are just now able to drink some that we've made. This has been a fun hobby for us. I have some newbie type questions - but I'll ask those on the "beginner" page. We've called ourselves "Rock Farm Winery" as a joke - our property was an...
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