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A few years ago I wrote a post about how I chaptalize wine. In hindsight, while it's a good primer for learning chaptalization, it's...
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Here I thought we use potassium Campden instead of Sodium Campden just to avoid a salty flavor.
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The only reason we have sugar in the house is for wine making, we don't use it otherwise. So I hide it from everybody....
My precious
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"Guess" is a good word to use, as numerous assumptions must be made. ;)
A quick check says cider is typically around 1.050, and to...
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I make yearly batches of apple wine using unpasteurized cider from a local Ohio orchard. The orchard keeps the cider refrigerated to...