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You are pretty cool. What will you not make wine from. I expect soon a post "Two by four wine - I'm going for it".... haha..... :) But seriously, we would all be lacking without those taking risks to experiment. This is very interesting source to make wine from. Very unusual. But let us all...

"Professor Jeremy P. Meyers, in the Electrochemical Society journal Interface in 2008, wrote, "While fuel cells are efficient relative to combustion engines, they are not as efficient as batteries.... .... A 2020 assessment concluded that hydrogen vehicles are still only 38% efficient, while...

Most hydrogen is made from natural gas. So the entire geopolitical issues have not been solved: https://www.energy.gov/eere/fuelcells/hydrogen-production-natural-gas-reforming I actually had some hemp beer. From Switzerland, when I lived there. Known in Appenzell as Hanfblüte beer. Meh. Not...

Oh... No. I would not critique your use of back sweetening. As anyone who has been here for... oh... five minutes.... knows I am a bit heavy on critique. But all really meant in good fun. In the end, I think everyone should make their wine their way, and as they enjoy it. Cheers! The only...

Never. I also do not add soda to my Scotch. :cool: If I want to bring out wine flavors that sweets can do, I pair the wine with a sweet food. ;) Hope this helps.

To be honest, I often prefer a good mulberry wine over many red grape wines. There is just something very special about mulberry wine.

I have made fruit wines too. And I agree, very different discipline. Actually a lot more work than making wine from grapes. Which is one of many reasons** I stopped making fruit wines for now. It is simply easier, since I have grapes, to make wine from grapes. And that alone keeps me now too...

I was pontificating generically. No direct personal association implied. Sorry if you thought so. My error for not being explicit. :) And I appreciate your experimental nature. Believe I have said that before. Keep up the personal experiments. Hope this helps.

Yes. But my* traditional wines are varietal vintage wines. Every year can be different. Some years are great. Others are not so great. That is the nature of traditional vintage wine making -- not possible to always make a world class wine year in and year out. Some years simply are less...

Ummm.... Well. No. That is, it is far, far more complicated than simply ABV and sweetness of the wine. Yes, ABV and high sugar can improve longevity. But... It is not only that simple. A low ABV, and not so sweet Riesling can outlast many red wines. Acidity also comes into play. A sweet...

Well, given I have had a vineyard for over two decades, and have some experience over two decades of wine quality over time, I might be able to cut short your confirmation wait time.... Most white wines will oxidize to the point of not drinkable easily in less than one decade. There are a few...

Oops... Forgot to mention..... Test your wine before bottling. To make sure it is dry, or fully fermented. Once I did not do that, despite being in the fermenter for 6 months and the wine while quite "still" I assumed it was t full fermented. Oops. Being a tech quy I should have known better...

A lot has to be based on experience. After twenty years doing this I kind of know when the wine varieties that I make is degassed. But even then I still let it sit a while to bulk age. Which takes care of cold stabilization and microbial stabilization without me having to think about them But...

This has been a fun discussion. But, fundamentally I agree with the above. Yes, I have a large dark, dank and cold cellar. But I am special. Not typical. So for everyone else---- A corner of your closet. And a good blanket. Good enough....As long as temps are cool. And these days...... with...

Wait....What? A white wine becomes the same color as a red wine? Well...maybe. A white wine via oxidation,,,, eventually,,,,, may take on a red color. But that is not a wine I would want to drink.... Seriously...... ick. :ts

Excellent, premium advice. I would only add one caveat: Ensure you either have enough bottles or if not... enough friends around to finish off what you could not bottle on bottling day.... haha. :cool:

Did you read the original post? He said: "Is there an advantage in using colored bottles and lightly pigmented wines? Some wines sure look pretty in clear bottles." So it seems the OP was considering "lightly pigmented wines" like, a Rosé and the use of clear bottles. For good esthetic...

Since when is wine making simple? ;) Marketing: How can a consumer see the lovely color of a Rosé wine in a green bottle? :cool:

Wine bottle color is based on Marketing, Tradition and Wine Quality. Today, bottle color is often mostly in that order. That is, today most bottle color is probably marketing based. People who will buy the wine "expect" XYZ wine to be a dark green bottle, so that is what is used. Then there...

Correct. By USA law, all wine sold in the USA from over seas must be sold by a distributor. And it is complicated and difficult to get a distributor. So... It may be easier to get non-wine products imported from China than it is is for French winery to get a bottle of wine imported from France.