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  1. garymc

    Propagating Norton Grapes

    I got it. I've made such cuttings before. Didn't know there was a name.
  2. garymc

    Propagating Norton Grapes

    What is a "hammer" cutting?
  3. garymc

    Reusing old wine bottles, concerns...

    I use a bottle brush. They're cheap and you can get them at Walmart, grocery stores, kitchen gadget stores, and winemaking supply stores. I have 3 bottle brushes and a carboy brush I use along with detergent and oxyclean.
  4. garymc

    Early Sulfur Smells in Must Fermentation

    I like Lalvin 71B-1122 for muscadines. The Montrachet only has an alcohol tolerance of 13% and you started at 1.1, so it might be close to done at 1.040 regarding adding more nutrient. 71B is 18%. Also Montrachet can produce H2S and other things. The cheesecloth would have been a good idea as...
  5. garymc

    Growing from seeds

    My tip is buy a started vine. That way you know what you're getting. A seedling might have the best grapes ever invented, grapes similar to the parents, crummy grapes, or no grapes. You could mess with the seedlings for 3 years only to find out they are worthless. If you buy a vine of the...
  6. garymc

    Sat way too long! I NEED THIS FORUMS HELP!

    It is likely that as you siphon the wine out of the vessel, the stuff on the surface will be left clinging to the sides.
  7. garymc

    haskap berries

    I bought some honeyberries and planted them this spring. 3 different varieties. They are just barely surviving. I'm in Southeast Missouri in zone 7 also. The place where I bought them from, Berries Unlimited in Arkansas warned me that they might not do well in zone 7. They are more suited to...
  8. garymc

    figuring total mass of must

    If they were just crushed and not pressed, then squeezing is not relevant.
  9. garymc

    figuring total mass of must

    If all you did was crush them and remove the stems, the stems are vastly different, or it's a mystery. Assuming the stems are about the same, I agree, it doesn't make much sense, since the seeds, skin, pulp, and juice are still present. Notice how I used sense and since correctly right there...
  10. garymc

    Growing grapes in Wisconsin???

    So, you're suggesting it's for sale?
  11. garymc

    Aronia berry Wine

    That settles it. What she has is chokeberries, which is good. Because I bought 3 chokeberry bushes in March, 2014. I'm mildly surprised, but there have been no berries yet, three years down the road. I bottled my chokeberry wine a week or so ago and it was good. Very good. I bottled a little...
  12. garymc

    Aronia - Chokeberry. Has anybody made wine from these or grow them?

    I got about 40 pounds of aronia berries last year and made a 5 gallon batch of wine with them. The berries are very astringent, like persimmons, so I figured it would be a high tannin dry wine. Unfortunately, at the second racking (I really mean the first racking from carboy to carboy after it's...
  13. garymc

    Sterilizing Carboy and Equipment

    And when you're wondering how much to spray, keep in mind that the sulfite gas that comes out of the k meta solution will sanitize surfaces that it comes in contact with. So, you don't have to saturate every internal surface with liquid when you spray. If you spritz into a carboy, invert it and...
  14. garymc

    Should I turn on the heat?

    Yes, I make muscadine wine, so I have to crush, then ferment on the skins for a few days, like 4 or 5, and then press. I have to do that even with the whites because they're so tough I don't get much juice pressing first. And then, too much time on the skins and I get a lot of very healthy...
  15. garymc

    Should I turn on the heat?

    Putting the buckets on a table (or anything to get them elevated) will raise the temp a little from being on the floor. If you feel the side of the bucket, it's probably warmer than the surrounding air from the yeast doing it's thing. I put my buckets in my basement after pressing if they're not...
  16. garymc

    How can I darken my Red Wine

    The yeast still floating around will give a milky appearance, but when it settles, and the wine clears it should be darker. In a week or two or three. After transferring to the carboy from the bucket, I usually rack after 2 or 3 weeks, then get on a schedule of racking every 3 months with the...
  17. garymc

    Frozen muscadine grapes in St. Louis area

    I have access to some frozen muscadines that are in Oran, Missouri. I travel to St. Louis regularly and can bring them with me. We're talking about a few hundred pounds. They are $1 a pound.
  18. garymc

    Vines for central Missouri

    Yes, MarquetteMatt was who I meant. I was just at St. Louis Wine and Beermaking yesterday. I left a note on their bulletin board that I can supply frozen muscadine grapes.
  19. garymc

    Vines for central Missouri

    So, solve the mystery for us. How far north are you?
  20. garymc

    I just love this time of year!

    What is the capacity of the new press?
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