fining

My cabernet sauvignon is aging since last fall, about nine months now. I must say, not really pleased with the results so far. The taste is still very harsh, it makes your tongue and gums go dry. Is it possible it’s over extracted? It has been on skins a long time, cold soaking for three/four...

Hi, I used Kieselsol & Chitosan to fine my apple wine after the fermentation finishes (about 2 months ago), but they did not clear the wine even though I had degassed it with drill, and used right amounts of Kieselsol & Chitosan, and temperature was definetely more than 70 F. I waited two more...

Hi All, I (like many other newbies out there) really have no idea when to add what, and what goes with what, and how much time I shall wait after I have added "what" (the element) etc.. until I end up with a ready to consume product. Therefore, I wanted to take the initiative to start this...

As a home winemaker, I've had to deal with spoilage due to volatile acidity a few times. Once I actually boiled the wine in question (VA is called that b/c it can be separated from the wine by boiling the volatiles off) but it was a total PITA. The final wine was a bit flat on the fruit, but...

Hey folks, I am on my first attempt to make white wine (Gewurtztraminer) from frozen grape must. I ran across this article and it caught my eye. How common is it to fine grape juice before fermentation? Has anyone tried this with Polylact like they recommend...

I'm about to bottle my second batch of wine. It's sort of a blush wine from an unknown grape. On my third go around next year, I will try pressing the grapes before fermentation to reduce some of the acidity I can taste, and bring the color lighter. Initially I was planning on adding some...