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I freeze and thaw them. use about 15 to 20 pounds the add water up to 5 gallons. double amount of pectin enzymes, can add tannins but not necessary, real cranberries have a nice dry feel already. approximately, 6 to 7kg of sugar use hydrometer for precision. don't usually need any acid, ph...

add a little vodka or ever clear to raise abv back up from. heating and diluting.

I often wait a few weeks to a month just to make sure flavors settle right. because if tannins and acidity drops then wine might be too sweet. but I've never had a problem with fermentation restart if bottle after

3. 4ph doesn't sound too acidic, sometimes back sweeten a little will balance that. it's young just age it 6 months. then check. don't need to. rush it. be patient. if it has no body perhaps a light fruity wine might be a goal instead. or add some different tannins, oak, walnut...

Perhaps it oxidized too.

Thanks everyone. raising just a little never altered the flavor, just let it age with oak a little.

I have 50 gallons of wine that stalled out, it's 11% I'd like 13% I won't have to back sweeten as its perfect sweetness stalling out with 1% sugar is fine for me. I need to add some ever clear or brandy to it. but looking for a calculator that would. precisely give me the amount of high...

So in September I got 2k kilos of grapes before I was ready and it fermented too hot, flavor profile wasn't as great as I planned, so shipped it off to become brandy. I kept one 5 gallon container to try later, isn't a bad wine but not too my standard for comercial purpose. so I ordered...

If you added kmeta and k sorbate that should have raised ph. cold crash should help, then if still not right take 100 ml. samples adjust by adding a little k sorbate, in one, add a little sugar syrup, in a another add more tannins in another, find the best fit. then adjust your base...

Pitch your yeast, dont add more acid.

If it's on. outside, leave it, if it touches wine should be removed. might be hard water stains, there are powders to add and let sit.

I use mosquito netting to cover my tanks, I don't see them as a problem, clean your area well, no residual juice on counters, equipment, floor, clean. well and it's not really an issue. I've had one or 2 floating dead during fermentation, just remove ASAP,

Looks like a great start. can't wait to see the whole process. I spent 6 hours crushing and pressing my Chardonnay grapes last week. definitely a labor of love. your price for juice is great. I paid about 1k dollars to get one barrel of juice from grapes. also my press isn't pressing as...

https://winetradersusa.com/mastering-the-art-of-balancing-sweetness-tips-for-making-sweet-white-wine-less-sweet/ I read this article, but like you I searched over never heard of such a thing.

I read about this substance which are a powder extract that is produced from bentonite and vegetable protein but I can't find any additional information about it. anyone know what this is

Thanks guys, I took. out my belt Sander buffed out the stains, and added boiling. water. that idaphor looks great, I'll try to get some

I added some kmeta to my 304 stainless steel tank before I added the must. however, I got distracted and didn't add the wine. the next day my tank was discolored and smelled bad. I scrubbed and rinsed it out, but still has some black and yellow stains. I'll. try to clean it more but if...

The wine cooled down after 3rd day, 2 small barrels taste exactly as i wanted, but the 2 x 500 liter tanks were more strong and harsh tones, not unlike a 10 dollar wine. it would be ok after aging but not exactly what I want. I'll get it double distilled and age it as a high quality...

Yeah, I have my go to recipe and have made it many years from same vineyard. however this year the grapes were early and my ac broke and the cab sav 1k+ liters wasn't exactly the profile I was going for. so I'll make it into brandy, so not a total loss. but my supplier for cab sav grapes...

here's. the short background. I fermentated a batch of sauvignon too hot and it didn't have the fruit forward flavor I wanted. the season is over for sauvignon from the vineyard I normally buy from. they have a harvest of cab franc next month, which I've never had on its own only blended...