Search results

welcome to WMT We eat with our nose before we eat with our mouth. Can you tell what the fruit was by smelling the wine? As Rocky suggested a flavor could be added. A caution, when I use flavors most taste artificial at levels above 2ml per five gallon carboy. A natural way to increase...

You will accomplish some recycling of organic nitrogen by leaving the lees there. ie I would not really rack till the fermentation is done. My personal opinion is apple turns out well at 6% ABV. You sure are making a strong brew.

welcome to WMT

Whites, 1/3 sugar is where the yeast population maxes and they switch to anaerobic. Reds, it depends. Again oxygen isn’t needed after 1/3 sugar. The mixing of skins to prevent mold growth means you have your tank open. In this case after pressing. All in all oxygen is the enemy of alcohol...

I do not check DO, but work had a DO lab setup. Knowing where you are “sloppy” will help you understand your process. Will it help? My guess is that we as home winemakers don’t have the tools to really control oxygen pickup / total package oxygen. ex One could take their floating tank lid...

I have not worried about bottle shock when taking new wine to meetings, if to tasted good at bottling it is similar when open. ,,, Cranberry has a dominant tannin like flavor which should be what folks notice.

Spiders and other insects have some, webbing a trace. ,,, Basically this fits in the background. Red juices I have looked at were 150 to 250ppm. (mine and club). What was interesting is that the YAN was double in our local winery & vineyard since they fertilized the vineyard.

welcome to WMT @randy Laverty This is an old thread so I will give an answer for Nono. The general process for a white wine is harvest at 1.090 plus > juice the grape > add nutrients > add a wine yeast > ferment to below 1.050 > rack into a carboy. ,,, ie follow an ordinary wine recipe...

On a numbers basis canned food has been treated to kill nine log cycles of organisms. (1000000000) it is commercially sterile. ,, ie you can eat it and nothing ever would make you sick. Cold water washing removes five log cycles of bacterial contamination. Adding hot does six. Hot and soap...

I follow a white wine protocol with fruit wines and meads. At about 1.050 I run the wine through a bag filter and press out the liquid. This introduces some oxygen into the wine to keep the yeast happy. If down to 1.020 I feel that extra oxygen isn’t needed, but if life gets in the way I...

Wine is a buffer of multiple salts and acidic ions. Trial as you have done is the only way to predict the effect of an addition. With the tools I have I might take 100ml and do a titration curve with 1/10 tartaric acid in distilled. Because of buffering there can be inflections on the pH.

As a contest judge I will smell the wine. Fruity aroma will generally score better than no fruit aroma. (If you were talking about cottage cheese I would say that there was mold growth.) How does the wine smell when you swirl it in a glass? Taste in the mouth is a mixture of what the tongue...

I do some meta every time I manipulate / oxygenate the wine. ie. racking introduces oxygen into the wine, bottling introduces oxygen into the wine, stirring to degas introduces oxygen into the wine. At 1.020 your wine should still be producing CO2 and a reduced (low ReDox potential) chemical...

If you are adding sugar, you can restart fermentation. A similar wine is best. I always put hydrometer samples back in the carboy. Water dilutes the wine which is OK if that is all you have. When I add sugar, I am also adding sorbate and then bottling in a day or so.

welcome to WMT * wine making is an ancient process and reliable enough that 2000 years ago folks could do it by accident. * I describe wine making as cleaning the food. We filter, we ferment which removes sugar, we age which lets small stuff settle, we rack off the small stuff. Washing...

Temperature; Reducing the nitrogen is not a good way to slow a fermentation. Even with a no H2S yeast you will stress the yeast and not get all the advertised flavor profile. Try floating frozen jugs of water in the must. Try chilling the grapes before you start. Try fermenting in a cool...

welcome to WMT You are currently making my grandfather’s wines, or jail house hooch. It works, it can occasionally fail. The main risk is it doesn’t taste as good as you want. To your finished question, a hydrometer is a basic tool that costs under $10. The hydrometer measures sugar so you...

What you are suggesting is extremely easy to do. I pick apples with names like “Moms Compost pile” or “Sprecher Road”. Likewise I have dug sprouts out of my kitchen compost pile and moved them to more protected locations. Why do this though? The fruit will be unpredictable. I have four...

welcome to WMT Concord has nice aromatics therefore makes a good base for wine. However concord is lacking on tannins. My favorite concord is put together with elderberry which is a good tannin source. I could see doing the same by buying skin packs to mix in the wine.

I started wines with DAP, after having reductive (sulfur) flavors I learned that organic nitrogen is easier on the yeast (smoother, less like candy with a two year old). Step feeding reduces the fast grow > crash cycle and I try it with everything. The temperature is the biggest predictor of...