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The mildest tannin I am aware of is BlancSoft. At package direction level I can’t pick it out. My go to for the local store is chestnut. It balances out against the sweet sugar notes and is an astringent like crabapple. The LD Carlson at package directions hides well (1/4 t whites; 1/3 t red...

I would encourage you to “practice” with other grapes or country wines. There is a lot to learn about what flavors change as a wine ages. On my part research wine might be 1.5 gallon must racked to a 4 liter and that racked into a gallon (3.78 liter). Welcome to the forum.

First thought is how much tannin? Tannin gives a flavor which transitions from bitter to astringent to none. If you have young tannin it will soften as it polymerizes. Another trait is that astringent acts as a multiplier for acid flavor so age definitely improves harsh / overly acidic notes...

Our local garden center And my favorite, a reflecting pool

I disagree, there is a major difference between sanitizing and sterilization. None of us has the tools where we can pressure steam all equipment. If I am micro testing used equipment I can probably find every organism that is capable of causing an infection. The risk is what barriers (or...

Chuck; if serious we could order some for you when next years buy happens. There are several of us on the email list.

With northern hybrids we chill to 28 or 29F to pull out bitartrate. We run MLF or use 71B to reduce malic acid. I wonder if you should plant petite pearl? The tannins are pretty good.

Depends, , , the plastic wrap method should work well as long as the kill step was in a clean environment. Our lab method is to wrap the mouth of a beaker / carboy with aluminum foil and then steam autoclave. The assumption is that nothing will crawl under the foil. This also goes for lose...

* a test for pectin; one volume of cider with two or three times toe volume of denatured alcohol. Pectin will form a clot / low pectin forms strings. * cider sickness; is the pH over 3.8? did you have an incomplete fermentation? (This is a wild lactic bacteria fermentation. ). Solution is to...

I agree with Jim. As a cross check / coming out of industry I would compare the meter with off the shelf liquids. ex Mountain Dew pH 2.82; Pepsi flat pH 2.49, W CO2 2.49, Coke flat pH 2.86, W CO2 2.81; Franks sour kraut pH 3.29. . . . . . We have food safety rules which are based on pH so...

Tell me more. I feel I am on the learning curve. I have pushed cider ABV down to 6% and may have suffered wild lactic fermentation. Tell me what old timers used for control rules.

Some traditional wines added meat and bugs and sheep fertilizer. Running YAN I see that modern fertilizer increases the YAN.

What is the term “the party is over”. They will not get more ripe since the leaves are killed. The next step is moisture is lost and raisining happens. They can be fermented, it is harder to pull raisins off stems so a crusher can make “peanut butter “.

I can grow so most of the juice I have is fresh pressed. Briana grape, Itasca grape, apples as red delicious and Kingston black. In part I am using up garden abundance. Back sweetening, I want something which has already been cleaned / filtered so I use frozen concentrate combined with...

* the food industry likes sugar at $0.28 per pound in truckloads, ,,, Sugar has sweet flavor so we add in other ingredients to make up missing flavors. * as a home winemaker, I don’t worry about cost of goods so I use apple or white grape instead of water, ,, this makes more complex balanced...

* it is normal to judge wine and see a fraction with bubbles on a glass. Home wine is not squeaky clean. * yes CO2 will travel through the airlock. The gas law is solubility is a function of the partial pressure on the atmosphere above the wine. This means if you were squeaky clean / no CO2...

Patience the yeast have their own timeline. welcome to WMT

Stars are out

You seem to have researched YAN, your questions are good. Yes spectrophotometry can give you answers in 30 seconds. Yes Vinmetrica is good for home level numbers. I would first of all speed my process up by looking at historical numbers. What I have seen is a supplier usually follows the...

Welcome to WMT, ,, and better luck on the next one