Search results

if both have been fermented the pressed juice may have more tannins then the free run.

zoned agriculture should exempt you from any permit

I would suggest adding flavoring once wine is clear. once the flavor is where you want it do bench trials to achieve sweetening level then add k-meta and sorbate.

it will be rose to red anywhere in this range. some benefit will be attained from possible sugar in white pomace

normal rack protocol I follow is rack into secondary on completion of fermentation, rack in three days , rack in three weeks and then three months, every three months until bottling. in your present state I would rack now and add k-meta in powder or pill form. no need to add sorbate unless you...

all of the wines will change with age. I would strive to to keep the wine for at least a year or two before dispensing them. the astringent wine can be helped with a fining of gelatin. the cab franc fermentation can be restarted with a good yeast starter using EC1118 and starting with adding...

check with local wine supply store

I believe Presque Isle sells food grade paint. I would get it sand blasted and a coat of paint. nothing questionable then.

it can be restarted. build a yeast starter with EC1118 add one cup of stuck wine to starter. once foaming well add two cups, once foaming well ,add 4 cups continue in this manner doubling the addition of the stuck wine until all is fermenting.

I usually use sugar syrup one cup water to two cups sugar guarantees absorption of sugar, addition of water in syrup is insignificant

try this

run a electric fence along bottom of regular fence. also run the ground about 4 inches below or above the charging wire. the racoon will touch both and not come back. actually any animal trying to go under the fence will get zapped.

give it some time

did you add yeast nutrient? if not do so now.

follow the standard crush the red and ferment the grapes with skin. crush the whites press and ferment the juice. adjust sg to about 1090 and acid adjust to range of 3.3-3,5 the problem with hybrids could be lack of tannin and high acid. high acid add calcium carbonate. low tannin add powdered...

Welch's white grape juice is made from concentrate. use this instead of water/ other suppliers of juice can also be found just read the label

visit WineMaker Magazine I believe they have a primer for backyard vineyard

winemaker81 has a good outline for the start of a business plan add is your property zoned commercial or agriculture if not that dictates special use permit from the city what are your state law for a winery. fed requirement are ttb.gov what other wine can you produce to meet customer desires?

use 71b it maintain aroma which is half of taste. also try adding some of the fruit to the wine post fermentation. add some sorbate to keep from additional fermentation. the taste of the fruit may be infused into the wine.

get some Durafine it is a two part fining agent. keep wine at room temp easier to clear