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I used RC212 as it was recommended for fruit forward reds this year and last year. Would 71b be a better choice for 2020? How are you achieving 25 brix in Minneapolis? In the Madison WI area the marquette is around 20 brix towards the middle of September the last two years.

I did 3 gallons of foch last year and it was a bit acidic. I fermented on untoasted oak powder and skins until dry and did not have issues with an earthy nose. The wine was quite fruity and jammy but a bit acidic. Today I am going to treat with 6grams/gallon of potassium bicarb to reduce TA...

I did 3 gallons of foch last year and it was a bit acidic. I fermented on untoasted oak powder and skins until dry and did not have issues with an earthy nose. The wine was quite fruity and jammy but a bit acidic. Today I am going to treat with 6grams/gallon of potassium bicarb to reduce TA...

I did 3 gallons of foch last year and it was a bit acidic. I fermented on untoasted oak powder and skins until dry and did not have issues with an earthy nose. The wine was quite fruity and jammy but a bit acidic. Today I am going to treat with 6grams/gallon of potassium bicarb to reduce TA...

Picked 230 Lbs of foch yesterday and will update this thread more later but had a quick question about TA testing. In the attached photo does it look like I have achieved the dramatic color change described? Must was diluted with distilled water and the original sample is also pictured. At this...

I corked a few bottles of my 2018 lacrescent and left the remainder in a 6 gallon carboy while deciding what to do about the high acid I'm dealing with. I'm finding a clear filmy substance floating around the bottom of the bottles what is it and what should I do about it?

I'm still lurking! just not a whole lot to post right now. Was sitting on last year's harvest in storage until last weekend when I bottles to make room for this year's.

Thanks John, Everything was kept at room temperature. I will plan on using them again this year.

I have some additives from last year's harvest. I was hoping for some follow up to see if I need to repurchase or am fine for another year. Everything is sealed in a ziplock bags in a dry location. -Optimalo -Optired -Lalzyme -Untoasted oak powder -fermaid K Would I get more shelf life out of...

Disclaimer: I have never grown or tasted it but Noiret might be a good option as a hybrid if you are looking to beef up kit wines.

not necessarily. When I degass a young wine, sometimes more gas comes off during the following 24-48 hours. In my case this looks like my solid stopper getting pushed out if im not using an airlock. You need to get your hydrometer out to check over a few weeks if you are worried about it and...

The La Crescent has been in a carboy for over two months with no sediment dropping. Can I bottle this to free up the carboy and finish aging in the bottle? I want to power through a couple kits as my wine rack is looking sad.

villavino, any experience with tannin additions on those varieties?

1. Delaware is supposedly good for both. I can confirm they taste fantastic off the vine but have never tasted wine from them. 2. Concord like you mentioned. 3. If you can tolerate the smaller berry size I thought that Saint Croix grapes tasted so good off the vine that i am trying to make...

what acid test are you getting for $10. I already have a ph meter.

where are you located? Im in green bay, Wi

hokapsig do you have a vineyard as well?

Kevin maybe you can shed some light on this. It seems to make a day job out of this you would need about 90-120k in revenue yearly and you would probably 500-650 cases sold per year at roughly a $15 ring per bottle. Is that reasonable for a single person running operations with basic equipment...

this is also something im interested in. Im suprised at least one person started with carboys. makes me feel the barrier to entry is lower than i thought

Not to be contrarian but i usually ferment to dry in primary on pretty much everything. I dont have a ton of experience but others do this as well. Sour grapes is probably right as a best practice but a kit wine especially wont be noticably hurt as long as you actually rack it in a timely...