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@m_kluch I normally see a carbonated cider read 0.1 or 0.2 higher than the non carbonated product. I would expect the buffering on your finished to be fairly close to your start. Infection requires a carbon source. This can be residual acid as malic feeding wild lactic bacteria. Honey is not...

A Midwest point of view; ? what are your neighbors? I am in a wine club and 1) have had grapes for the labor of picking them 2) have seen a club email and picked a then paid $1/ pound. 3) This year I am out of state and gave away my peach crop to a young couple in the vinters club. ? how bold...

At this point I am guessing that the tannins aren’t right. To test this I ought to have the wine club science committee buy a skins pack and treat some Marquette that is pressed like a white immediately after picking. I have made a decent big red by juicing mulberry and the loading it up...

exploring on lake Como; Italian sausage ~ tomatoes with boaicha cheese Noodles with a cheese sauce ~ gnocchi with sheep Fish with potato and holandaise ~ chicken & switched to a San giovici since the white was reductive

One trick I have done is to put a six gallon primary in a squareish shape ice chest and then cycle half gallon ice on the open end. This is more effective with a little water in the chest and a winter coat over the top of the bucket. If you get fancy a chill unit works, I have seen gallons in...

Grapes don’t like humidity, it creates an environment where fungus can grow. With several days of rain your small infections sporulated and propagated new infection spots. The general recommendation for me in the Midwest is to spray every week to nine days as a preventative. California / a dry...

A Midwest point of view; I struggled with black rot until someone in the vinters group identified Black rot and then told me about Mancozeb. Read the label, the rules on some fungicides are different in California than the Midwest.

I am one that uses a scale. My dosage which is standard is 0.30 gram per gallon. Some folks I know will keep a 1/10 dilution on hand for small treatments. Your technique in dilution was good.

Skins or any solid like wood in contact with air creates a risk for mold growth. That said there were some historical fermenters which used a wood plate to submerge the skins in a tank. For home I like polyethylene cutting boards that can be cut to match your container/ have small holes...

Honey has the reputation of being extremely low on nitrogen. Hunt out the concept of TOSNA ~ translated approximately as “total organic step nitrogen addition”. I like organic nitrogen because it effectively acts like more nitrogen than the lab test number. I also like 55F and 65F because it...

The local winery uses 42” by 48” plastic skids for reds and fills them to about 18” when they ferment on the skins. These are then covered with the plastic cover that comes with them.

My first thought with your description is that there was some injury on that shoot. If it isn’t localized I would think infection and possibly spray damage.

SKUNK aroma is called reductive, if it stays in the wine it degrades into mercaptans which can be described as fried chicken flavor. This overpowers fruit flavors. I use Fermaid O step feeding. Basically every time you add more sugar add some organic nitrogen to keep cells from canabalizing...

Welcome to WMT

welcome to WMT, you are a few minutes away from Wisconsin Home Winemakers which meets usually in Hales Corner. I hope we meet. The TA number seems funny. 6.45% would be higher than drinking straight Real Lemon. If 6.45 grams per liter you are exactly where acid should be on a numbers basis...

Blueberry provides acid color and some aromatics. Lemon provides aromatics and a lot of acid note. It does not dominate so I use it to bring up flavors lost in fermentation. Passion fruit provides nice aromatics. crab apple can provide tannin and aromatics. I like aromatic apples. Cranberry...

Looking in shops today I see a supply of 5 liter, ~ 1.5 gallon grosch bottles. The wife says hats and T shirts are better.

For several years I have asked the local store for a 2 or 2.5 gallon glass carboy. If I wanted 5000 I could get them new from China for a few dollars. Ten liter exists in Germany. This was found at a resale type shop. It successfully made a bus trip to todays hotel, ,,, now the stupidity...

Welcome to WM It takes a while for all the floating yeast to settle out, I am not surprised you had more. Practically speaking a slight dust of yeast is cosmetic, home wine isn’t always 100% transparent. You are in a point where oxygen exposure can make off flavors so K meta is important.

one tour with wine club folks ~> through a pass est 1700 meters: est 600 meters elevation It is interesting, twenty minutes and the scenery changes from dairy to wine agriculture.