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Help Support Winemaking Talk - Winemaking Forum:
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Tiny Bubbles, In my Cabernet Sav?
I would do (1) before I did (2), but I am stubborn!- sour_grapes
- Post #2
- Forum: General Wine Making Forum
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Super stuck fermentation (concord grape wine)
Welcome to WMT! How are you measuring the SG/Brix? Are you using a refractometer, by any chance?- sour_grapes
- Post #3
- Forum: General Wine Making Forum
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Post a Meme, any Meme! (no politics)
I know that. I don't get the humor of attributing it to Poe... :? (which is why I referenced the Abe Lincoln meme).- sour_grapes
- Post #19,392
- Forum: General Chit-Chat
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Post a Meme, any Meme! (no politics)
I don't get it! Is this supposed to be like the "Don't believe everything you read on the internet -- Abraham Lincoln" meme?- sour_grapes
- Post #19,390
- Forum: General Chit-Chat
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Looking forward to my first wine
Welcome to WMT!- sour_grapes
- Post #6
- Forum: New Member Introductions
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Anyone thinking about scaling up?
I would only be interested if they had 3 of them...- sour_grapes
- Post #2
- Forum: General Wine Making Forum
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Well, it's finally happened
For the approximately millionth time: -Yes, copper binds H2S, and... -Modern pennies are 100% copper on the OUTSIDE, you know, where the wine touches it. But.... -Using copper in wine is a bad idea, as the low pH of wine can dissolve enough copper to be dangerous.- sour_grapes
- Post #11
- Forum: General Wine Making Forum
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What's in your glass tonight?
You say that like it's a bad thing! :D- sour_grapes
- Post #8,242
- Forum: General Chit-Chat
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What's in your glass tonight?
Best of luck on your recovery journey, Klaus!- sour_grapes
- Post #8,237
- Forum: General Chit-Chat
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My new strawberry wine
In addition to what the others have said, note that this ratio is actually 8:1, not 4:1.- sour_grapes
- Post #31
- Forum: Beginners Wine Making Forum
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What's for Dinner?
Which location did you dine at, Joe?- sour_grapes
- Post #13,599
- Forum: Food, Pairing & Craft Foods
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Hi from Iowa!
Welcome and glad you have de-lurked.- sour_grapes
- Post #10
- Forum: New Member Introductions
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Help with PH acid additions in banana wine
In addition to the fact that pH is logarithmic, the amount that a given amount of acid will change the pH will vary from batch to batch, and depends on other things in the wine. We call this "buffering." The best analogy I have been able to come up with is to think about a narrow river valley...- sour_grapes
- Post #8
- Forum: Beginners Wine Making Forum
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Delayed bud break
Good luck, guys. We just have a little white cover.- sour_grapes
- Post #6
- Forum: Grape Growing & Vineyard Forum
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Delayed bud break
It was just wet down here! 🌦️- sour_grapes
- Post #3
- Forum: Grape Growing & Vineyard Forum
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