Rice_Guy's latest activity

Choices, what is your goal? You have several directions available. * all beverages are a balance of flavor. Sweet balances against...

I like the flavor of chestnut tannin, astringent not bitter. Chestnut wood extract is available from my local ingredient store. I...

Substitute in Wine Polyphenols Prevent Oxidation Tannin from Chestnut Flowers could replace sulfur as a preservative in wine. The method...

A few suggestions and thoughts. Raisins are a possibility. I tried using them in wines and did not like the taste. YMMV. I suggest...

Welcome to WMT, I'm in Chantilly, where are you in NOVA? It's hard for me to comment on kit wines since I was never a fan. We are...

As barrelMonkey noted it is “what language are you talking?” Percentage / or per 1000 ml. In the world of flavor there are lots of...

There are two ways to report TA, as g/L or as a percentage (w/v), which is 1/10 of the g/L number (eg 6g/L would be 0.6%). I prefer g/L...

My Food Science view is country wines are trying to copy grapes from a hot sunny day & cool night climate. As such I build mixtures...

I pressed the Merlot today as you suggested. It smelled and tasted wonderful. I believe it is my best wine yet. Thanks again for the...

welcome to WMT When you are tasting, flavors are sensed in waves. ex A sweet followed by acid at ten seconds followed by astringent at...

welcome to WMT from a fellow fruit wine maker

Understood, it's like learning to drive - at first there are so many things to pay attention to! I know many people manage SO2 without...

Thank you, I used to get my tanin but adding a super strong liter of black tea but I think cashew apples are dry enough in the taste to...

Welcome to WMT from a fellow fruit wine maker. All wines start as a pH balanced fruit juice and in the last few years tannins (natural...

Oxidation is the number one reason for loss of fruity aromatics. Using old technology tannins are antioxidants. ,,,, I really like...