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@winemaker81 are you talking about oak in the primary or only post fermentation?

thanks Rocky

Thanks. Are type/toast of oak that important in the primary? I didn’t think much flavor was added and the purpose was entirely sacrificial to preserve the wine tannins

Earlier this year I purchased an RJS En Primeur Rosso Grande Excellent kit and evidently I lost the instructions. I have made enough kits that I can mostly wing it or use FWK instructions but the kit comes with 60 gr American med chips and 60 gr of French heavy toast powder. Generic...

thank you. I see it on amazon

Thanks for your help.

"try phosphorus acid which has some kick back properties". Could you define "kick back " properties? Would this type of product be carried by big box stores or only ag supply type. No grapes around here, unless it's used in corn/rice /soybeans I will probably have to order online

Alright, it sounds like I am probably OK. But if I want to be sure would it do any harm to pull the corks, add 1/30th of a K Metabisulfite dose ( 1/4 tsp in 15 cc of water or wine, then add 1/2 cc to each bottle) to each bottle and re-cork. It's only the price of the corks and time, I would...

Sorbate was added at the end of fermentation per kit instructions, 14 months ago. I thought you only added sorbate once. I do not have a way to measure SO2

This spring I planted some muscadines, a Black Spanish (aka Lenoir/Jacquez) and a Lomanto vine. All are doing remarkably well except the Black Spanish vine. It grew at an alarming rate, from a 1/8th inch diameter twig with roots, to two trunks 5' up to the wire and four foot down in each...

Tonight I racked/filtered and bottled my 14 month old Amarone kit. Checked pH, SG, added glycerin and 1/2 cup sugar. Problem is I forgot to add K Meta. It's been racked every three months and have added K Meta each time. pH was 3.3, SG 0.998, taste is good, a little sharp, that's why I...

Titratable acidity (TA) is a measure of acid content of the must or wine

"a hard stone in them them", This too does not sound like elderberry. most have 3-5 small seeds in each berry

My meads never go below 1.000 and usually stop at 1.002 - 1.004. Honey can have more non-fermentable sugars than typical corn/cane/beet sugar. This probably varies with different honeys, but I keep bees and this is typical for my honey. I agree with everyone else, all's good!

update: I added bentonite on 7/24 and after 3 days put the carboy into a spare refrigerator, 3 1/2 weeks later there is no discernible change in the amount of lees. I racked to two 1 gallon jugs plus 1 quart flip top. This week I want to start a 5 gallon batch of elderberry using...

I have no experience with “cork taint”, and no corks are involved but would contamination with TCP be a possibility? Might sort of taste like the description of it. The next time I taste it I will try to tell the musty taste has any resemblance to wet cardboard. How long would that take to...

I used the oak cubes included with the kit, added Oct 6 and removed the end of April. The taste is difficult to describe, sort of musty. I have opened and tasted old bottles of wine that have started to turn brown and have a musty old taste. No longer fruity and bright, that is close to what I...

Update/Question. This wine is now 10+ months old in bulk storage, at the end of April the taste was very good with just a little bitterness at the end. I thought additional aging would, hopefully, take care of the bitterness. Was racked in October at the end of fermentation, added the provided...

Thank you, I ordered the #25

Is there anything that I can't do with a #35 basket press that I can do with a #25. LHBS has a #35 on sale for $50 more than the #25. the #25 should be large enough for my current purposes but if I ever wanted a larger press I would probably regret not spending the extra money for over twice...