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I have a WE Reisling-Tramminer stabilized and clarified and waiting a few days for it's next racking. I noticed two flecks at the top of the wine that look like cigarette ash (I don't smoke) and am worried I have mold in my wine (flecks haven't changed size in 24 hours). Given that the wine is...

lemon or grapefruit vest?

I put the entire fpac in during secondary. It boosted the SG by 0.006. If I have to back sweeten afterwords so be it but I doubt that will be the case.

Im going to dump half of it in primary tomorrow. If I test SG before and after adding it in can I just add the difference to my starting gravity for finding ABV?

I have ran the keto diet for years at a time. While I no longer use it because it's not optimal for sports performance I cyclical ketogenic diet would be more appropriate for most people's lifestyles if they are active and with to occasionally consume alcohol if they are disciplined enough on...

I started this kit today and it came with an f pack. Has anyone tried this wine before? I like my wines dry and am afraid I will have to pick between losing flavor or over sweetening if I dont ferment the f pack. Does WE sorbate their f packs?

that is the plan. Will rack again and bulk age a few months at least.

I added the strained juice into secondary and topped off the remaining amount. Im pretty terrified that with all the messing around I did that i contaminated the wine. Time will tell and Ill rack again in a few weeks after its has dropped sediment and update.

i washed and sanitized a strainer and strained it into a smallerbucket and put it in the fridge. Im debating now whether to add it into the primary or not. The guy at the lhbs said if there would likely be a little co2 protection before the sorbate stopped fermentation and just to bottle early...

I made a rjs baco noir kit and am currently at step 2 racking. my autosiphon broke with 1 gallon left in primary. and im racked into a 6 gallon carboy that needs at least another gallon to eliminate headspace.It looks like I have a few options. I have already clarified the 5 gallons 1 run to...

I did the RJS grand cru and it was very good even only 3-4 months old and improving with time.

So do you just rinse with tap water and sanitize? Or do you also clean with something like one-step?

I'm making a red kit with a bag of dehydrated grape skins (RJS Baco Noir). In the directions it says to push it down with a spoon at least every other day. Obviously making up some one step and kmeta that frequently would be a PITA. I'm thinking of getting a 7.9 gallon fermenting bucket from the...

http://www.dailycupofkate.com/wp-content/uploads/2015/08/wollersheim4-1024x771.png This is a picture of the vines with foliage on them. When I went in late fall I could see the T shape post they were trellised on better than you can in this picture. edit: I realize these are not head trained...

I have a table grape in a pot. That i did was drill holes into the container and zip tied (2-3 for each) two wood poles to the inside of the container walls. then I attached crossarms to serve as trellis "wire". The crossarm(s) can be as long as is practical.

Im not sure what type of grape but wollershime in wisconsin has grapes that are trellised on standalone metal T shape posts at the front of the property. They mostly grow foch and saint peppin from what I recall.

Thank you guys!

Looking for a dry red wine kit with fruit forward flavor with minimal oak. Would prefer it to be drinkable in 4 to 12 months. I dont drink a lot of vinifera wines but love marachel foch and marquette and would love to know if anyone had tried a kit that produced similar flavors.

I was going to use a t post driven 3" into the ground or a 5' cedar post dug to about the same depth. the row is only 24' long and will have 2 end posts and 2 line posts

wow guys. Absolutely incredible advice. I am buying the wire, tool, and fripples off amazon and will debate the crossarms with myself tonight. If I use gripples do I need strainers/tensioners?