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  1. Rice_Guy

    Greetings from Belgium

    welcome to WMT I have no experience with Dutch varieties, the local nursery supplier is a good place to start to learn what is typical. Your picture shows some green berries which suggests they could ripen a bit more / get higher sugar and fruity aroma. Concord variety has American genetics...
  2. Rice_Guy

    Left Copper in Wine, Dangerous?

    I would taste the wine but not the whole bottle and definitely not the whole carboy. and Yes if you feel better spit it out. ,,, Remember in the old days bronze was all humans knew how to make. Remember in the modern days water is run through copper pipes in homes. Some copper is required for...
  3. Rice_Guy

    New here!

    welcome to WMT
  4. Rice_Guy

    Acid adjustment questions

    The buffer solution will be good enough for home wine. I use the pH meter for TA. I weigh samples since if I am doing a batch of 36 samples I don’t have enough 10ml pipettes. The acidity can be expressed as a percentage by weight as well as by volume. The conversion is your specific...
  5. Rice_Guy

    Red dust

    Wine is a preservative, it has low pH starts with sugar and ends with alcohol. The main risk is an oxygen organism growing producing an off flavor. We use metabisulphite to add a layer of protection against bacteria. Normally I would say pull the red dust off with a paper towel and examine it...
  6. Rice_Guy

    Looking for an Apple Cider Wine recipe

    Traditional hard cider has a blend of apples which can provide tannins (antioxidant). If you have some astringent and bitters you can resist oxidation. Much the same as red grape with tannin metabisulphite is recommended in apple wine. We incorporate some oxygen every racking so it helps...
  7. Rice_Guy

    New member

    Welcome to WMT Since you are starting a vineyard you will have lots of juice, in a few years. My favorite red is Petite Pearl, white — Briana is nice for growing an Itasca is a non-foxy sugar bomb. There are others which you could sample by attending Fermented Friends meetings. Do you have...
  8. Rice_Guy

    Hi from Wi!

    Yes Prairie Home Vinters is still having juice buckets brought in. We will continue for the foreseeable future and have done buckets for about twenty years. Relative to you, some buckets went to LaCrosse, Fermented Friends club. Is LaCrosse reasonable driving for you? Unfortunately the fall...
  9. Rice_Guy

    Preserving/reserving topping off wine.

    We have three concerns, first is oxidation, second is microbial spoilage, third is sugar that will cause refermentation. Oxidation happens in the freezer. To successfully pull freezing off we would need a container with no or limited headspace and an oxygen barrier. If you can eliminate air...
  10. Rice_Guy

    Preserving/reserving topping off wine.

    Your volume is small therefore on a percentage basis technique contributes a higher percentage oxygen. NO HEAD SPACE, if I had my choice I would use a metalized wine bag with all the air squeezed out. beer bottles can work / crown caps are tight but again minimum headspace. One that I have...
  11. Rice_Guy

    Ferment on fruit?

    A guess; everything I’ve read says less than pea size apple pulp is hard to work with. My guess is lees would be fluffy if you used a blender. Try it and give guidance. By the way what is your favorite hard cider process? I typically do cyser at 10 or 11% but am trending low as 8% on my...
  12. Rice_Guy

    aronia (chokeberry) stuck fermentation

    * French hard cider with 5% alcohol and high tannin levels has five year shelf life. Aronia has nice tannins. You may have made a good long shelf life hard cider. * Apple is high on malic acid. There are bacteria related to MLF (wild lactic bacteria) which can eat the malic acid and raise the...
  13. Rice_Guy

    My Rose doesn't taste like it should

    ? acid? Test a glass of the wine with a pinch of acid blend. (wine judges do this). Does it lose the smoothness? more refreshing? A rose is usually made like a white wine with a lower pH, a higher TA (acid is a preservative). Tannin in reds magnifies acid flavor so they are put together at a...
  14. Rice_Guy

    Oh no! Now what?

    welcome to WMT Wine is an ancient food preservation system. It worked kind of by accident without all the modern technology we have today. The basic concept is that not a lot of organisms grow at high sugar and low pH. BUT yeast do and make alcohol which is a preservative. From the photo I...
  15. Rice_Guy

    Fermenting Friends ~ wine clubs

    @ChuckD ,, Winemaker Magazine has an article about wine clubs in Oct-Nov2004. The last paragraph mentions finding your local group at: Winemakermagazine.com/resource/club-directory You have a local group called “Green Bay Rackers”. From the interest areas it may be everyone making cider and...
  16. Rice_Guy

    New to Wine Making

    welcome to WMT
  17. Rice_Guy

    Smoke Free Wine

    Wow, ,, and wonder what polymer they are made from. Neat that they are cleanable!
  18. Rice_Guy

    Fermenting Friends ~ wine clubs

    Fermented Friends of LaCrosse had a cider pressing for its September meeting. made about 100 gallons for fresh and hard cider
  19. Rice_Guy

    Need help with itasca grape wine making

    Every once in a while a yield number shows up. Today I was looking at a salt reduction article that used grape pomace (industry left overs) as a flavor enhancement which is effective in copying salty flavor. From an easy to find ingredient point of view, 20 to 25% of commercial grape winds...
  20. Rice_Guy

    Clear tubing maintenance protocol

    1) rinse with hot water 2) if part of equipment run a cleaner through like Straight A or PBW 3) rinse with water 4) hang it from a nail in the ceiling 5) most tubing is replaced at the start of the year, ,,, or when a film exists. Tubing is cheap
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