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I had made consistently about 50 to. 75 gallons a year the past4 years. but 2023 I attempted 4000 liters but lots of problems. couldn't control temperature during fermentation, seals didn't work and my peach mango Chardonnay oxidized😱. distilled 2 liters of the not perfect wines and made 400...

What temperatures during fermentation if got above 28C or fermentation was too fast some strong flavors will persist no. matter what the ABV is I aim for 14% ABV in my wines but the alcohol isn't as noticeable. when I ferment slow and cool and back sweeten. if it really is too strong and...

Take a small sample and separate an ounce or so in different glasses cold crash in the fridge. add a drop of sugar syrup to one, add 2 oak chips to another. wait a day and test. I often try a few different things

My fruit wines ph about 3. 2 to 3. 6 I've had as low as 2. 9 and still fermentated if too low won't ferment too high 4. 0 risk bacteria. your SG start is normal maybe need to add yeast nutrients. just needs some food. and stir it. this is very important for fruits with lots of sugar added...

Could rack it once more too, sometimes that helps, after adding pectin rack it should fix it.

As winemaker said. increase fruit but 100 percent fruit isn't necessary. basically if you think the must has a good strong fruit flavor the wine will. grapes need a lot more fruit per gallon. than other fruits 2 different things don't treat fruit wines the same. imagine using 40 pounds...

could try cold crashing that should make solids drop more. when I add my pectin enzymes for certain fruits I start with at least 2 tablespoon per 6 gallons. I wait 24 hours before adding extra tannins if you use them. before yeast. I add bentonite after fermentation not during. after 3...

My latest chocolate raspberry port

mango has lots of lees, definitely get it off them quickly. I never let more than 1 week. also mango needs a little more tannins added than other fruits. can sour Or oxidize easy. but your wine looks beautiful.

You just made the wine and then bottled it? you didn't let it age and clarify for a month or 2? should let it sit and rack at least 2 times before bottling. ferment rack, let finish fermentation and let co2 escape, then rack and let clarify and settle at least 2 months. adding k meta...

Is it possible to talk with a local distillery. make 25 gallons of wine and have them distil for you and you age the brandy in oak barrel for 20 years. would only be a few gallons of Brandy but would be special. if you make a red wine make sure you have a perfect wine cellar and keep...

You never posted an update on this wine, how did it turn out. I'm a little confused because 1/2 tablespoon is about 1. 5 teaspoons, so for 6 gallons a little less than 1 tablespoon should be fine 1/2 tsp per gallon of about 3 teaspoons per 6 gallons or about 1 tablespoon. how was it overall.

How's the flavor at 3. 8. I guess you could lower to 3. 6 but if flavor is good, why change it. I'd take 1 liter, and separate into a few different beakers, make an acid solution and then add 1 ml 5 ml 10 ml 15 ml additions of solution into the wine. taste each one, then check the Ph

I'd worry about sanitation with a chute.. I'm. not sure your physical strength but I'd carry 20 liters a time. would only be about 6 trips. if you had a helper wouldn't be too bad. siphoning would be difficult with skins would definitely get stuck. the type of pump used for must transfer...

Unfortunately seems like it oxidized not sure how it went from almost perfect 2 months ago to undrinkable. I really follow every practice each batch, perhaps when transfering wine to tanks exposed to too much I have one batch of wine that smells like matchstick like you mentioned, I must...

it's so clear so don't think it got oxidized. I was very careful with temperature and my stainless steel vat was filled to the top and sealed for 5 months. oxidation is always an issue but I'm not sure. my peach wines have been more susceptible than other wines and small batches I made...

Is there a way to reduce the acetyl aldehydes. is it caused by using too much kmeta?

I'm. just not sure it's tannins that are making the bitter aftertaste or if it's something else. I didn't add extra. tannins with only 30% white grapes the white wine wasn't astringent before adding it.

I have a peach mango Chardonnay aged about 6 months. it tastes wonderful in the mouth, perfect balance of fruity notes , sweetness and acidity but after taste is still sharp and astringent. tannins don't seem too strong not sure why it is only after taste and not when wine is on the tongue...

I wonder if you tried roasting the peppers first and removing the char might reduce the bite for those that want less heat but that rich pepper flavor. in Korea driving in the country side it's great to see all b the chilis drying on the side of the roads. I'm. surprised you prefer the gochu...