DrGriz's latest activity

10% is considered the threshold for wine to be long term stable. Sorbate prevents a renewed fermentation is sugar is added, but is not...

Winemaking is biology, chemistry, and physics. You do not need a PhD in any to make wine, but after a few decades you might feel you...

There is a sequence which happens. The base monomer is flavorless (Gallic acid/ ellagic acid ), this starts to polymerize creating...

* Yes, Seed tannins are bitter. AKA young, small chain polyphenols have bitter notes and as the plant matures these polymerize making...

You might be amazed at the level of misinformation about winemaking. Potassium metabisulfite (K-meta), the active ingredient in Campden...

I'll do that then. If it still tastes fine when it comes clear I'll bottle it and give it away so it gets drunk before the taste goes...

It's possible. I'd add 2 Campden per gallon (double dose) and fine it again. Let it rest for 1 to 2 weeks, then rack off the sediment...

welcome to WMT * oxygen is the enemy of alcohol, on a couple of ways. Initially oxygen will promote aerobic microbes. A floating...

Thank you everyone for all your help! I racked the Rose into a carboy and it's been bubbling for two full days now. I'm thrilled.

That's an important point to make, not only to new winemakers. Folks with any type of municipal water may be best served by using...

Have you been stirring daily? The act of racking may spur the yeast to activity. For that reason I'd rack into a carboy rather than...

I thought so too, until I checked...high levels of fluoride. Lithium...

I live in the county, on a private well. Chemicals are not a concern.

Thanks. I’ll probably cut it with water by 50% and do some bench trials. I have about 12 gallons to bottle. I’ll split the batch...

The best apple wine I have ever made was made from 100% pure Honey Crisp Apple Cider. But then, I am a very big fan of that apple anyway.