Search results

use yeast that enhance or retain aromatics 71b is one such yeast

Devil's Den Road to Heaven Wine Paradise

try onlinelabels.com they have pre-glued labels and software to help design.

if the wine is not dry vinometer will give wrong results.

at a dosage of 1/4 tsp for 5 gallons this is only 50ppm a fair cry from the commercial standard of 250ppm. certainly not a cause for alarm considering the risk of not using k-meta. not only is it a oxygen scavenger but also a bacterial inhibiter.

sorbate may not have been valid any longer. shelf life is only about one year. if a grayish overcast is has passed volatility

depends on how old the wines are. if less than three months monitor after 6 months or more. if a lot older, do bench trials with some sugar syrup it will balance the acid not cause the wine to be sweet since small amounts are usually required. it will balance the wine and also improve the taste.

make the wine and let it age a couple of years.

Texas Brewing Co will ship juice buckets. I don't know if they have Nero d'Avoa. got a Montepulciano from them. Musto Grape will also ship but they are on East cost shipping cost would be higher.

three days in carboy then rack. per my schedule you are one rack behind and definitely should be racking now. the first rack after primary is the most important to me. the gross lees have dead and live yeast. the live yeast will continue to eat the dead yeast and on remains of fruit skins, and...

I follow the book of threes for racking. three days post fermentation rack, three weeks and thereafter three months. gross lee are gone after three day rack. I use bentonite on peach, and pear wines pre-fermentation it aids in removing proteins and helps in clearing the wine post fermentation ...

the bacteria for making vinegar is airborne regardless of location. keeping utensils separate as @rice guy suggests is the answer. I make vinegar in the kitchen and wine in the second bedroom in a small two bedroom apartment.

maybe high tannin try fining with unflavored gelatin maybe a bench trial. gelatin available in grocery store.

I have not sued it myself but as noted above and I have read elsewhere they can break down over time.

purchase the next size racking cane

I am not sure if they continue until winter. I used to harvest in August so there was plenty of time for root growth. I had a soil analysis done when I first started the vineyard. I amended the soil at that time. post years I just used a balanced fertilizer such as 10-10-10 or 13-13-13 about a...

over about 35 years of making wine I ran the whole gammit in SO2 measurement I employed each new test technique or equipment as it became available. one year I did extensive testing of SO2 to insure proper levels. I found that all that testing did not do any more benefit than the old dosage of...

add fertilize post harvest 40% root growth is post harvest. continue to irrigate to assist root development. kill any winter weeds late in fall

the refractometer is used to determine the sugars in the must at the start of fermentation. as fermentation continuers the alcohol distorts the reading. there are spreadsheets on the web that will correct the reading. once near the end a hydrometer is the best to check final numbers. it is very...

I would add 1/4 tsp of powder tannin per gallon, I would also add all of concentrate now. if you need to back sweeten later sugar syrup will do well. concentrate will improve body