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Wine Making Talk

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Nov 24, 2007
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I'll take a shot at introducing myself. I grew up around Italian family winemaking, so I gave it a try in 2002 and have been making my own wines ever since ( From kits, then fresh juices, then grapes). I tried both reds and whites and even a cranberry wine that aged 5 years. we finished off the last of it yesterday and I miss it so that now I'm getting another batch started. I'm looking forward to meeting new friends and exchanging tips.

I also have a cabernet sauvignon aging and it appears to be developing a problem often referrd to as "Flowers in the wine." I know, that sounds deceptively nice , but it's actual name is mycoderma contamination. It's an oxidative bacteria and it imparts a funk to the wine. I've heard it can be removed by filtering with superfine pads then sulphiting. Anyone had any experience with this?
 

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