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I'm on the East Coast and most of the grapes I see around here at different shops tend to be the same labels from what I believe is the central valley....Pia, California special, teaser, colavita, valley beauty, Lodi gold, etc. is there any significant difference between? Once I figure out...

The wine tastes ok, no fried chicken. Maybe what I smelled was some residual so2 that was hanging out in the carboy. I only tasted a very small amount because it's a gallon jug and I don't want to leave a lot of headspace. The wine was started on 6/16. SG has not changed since fermentation...

It's been about 2 months since I last racked this wine at which time I added .6 g kmeta. I recked it over the weekend and it had a little hydrogen sulfur smell, maybe not as bad as the previous racking. Is it best to add more kmeta or will it clear up with time? Id like to bottle in the next...

Id pitch it again. If there is a small colony of yeast present in the wine it will only help. If there's no yeast present, then it will definitely help

I bought a pH meter last year and used the liquid calibration solutions that came with it. However now they are expired and looking to buy for more this years wine. It seems like buying powdered packets that you mix yourself is cheaper than buying premixed liquid solution. I figured if I buy a...

As barrel monkey said your brix may increase slightly during the cold soak, but probably not enough to get it to 24 which is probably where you want to be. The enzymes may help coax out a little more sugar maybe

This video goes into good detail and is supported by scientific studies

Ive been reading about extended maceration lately. I know many good wines are made this way but I was always under the assumption that sitting on gross lees for long periods was not good. When I press my wine, I usually wait 2-3 days for the gross lees to settle then rack off them, which I...

Check Facebook marketplace or Craigslist fur used stuff. Something like this would work. https://morewinemaking.com/products/manual-grape-crusher-1.html

You can try reaching out to these companies. They ship grapes to the East Coast and may have distribution in your area as well. https://www.deltapacking.com/faqs https://www.dpenterpriseslp.com/papagnifruitproducts.html

Thanks for the insight. The information is very helpful

Hi all. I'm thinking about doing making a grenache syrah blend this year, 2 lugs of grenache and one syrah. I read that grenache can be prone to oxidation. Is there anything I should do differently than the standard 1/4tsp kmeta per 5 gallons of wine every 3 months to prevent oxidation? Plan is...

I know there's lots of different techniques out there. I found this video which I'm assuming by the name of the guy is from Georgia. My favorite part was the gloves on the carboys. Watching these videos using traditional methods makes me wonder sometimes about all the additions added to...

I live in the Metro NYC area and there's a bunch of companies/individuals who import pallets of grapes from California. You might try asking around at some local grocery stores, especially Italian owned ones. You may find someone to point you in the right direction. Or look around for local...

How much more kmeta should I add? I already added about 0.5g (50ppm for one gallon is about 0.32g)

I racked it today, the SG is the same and I don't plan on doing anything about it since it's close enough to done and a little residual sugar may balance the tartness of the cherry. Another problem is the hydrogen sulfur smell. It's noticable but not overwhelming. What should I do about this...

Thanks for the advice. My plan is to leave the wine as is under airlock for the next week and a half (I will be out of town). When I come back I will rack off the sediment and see if the SG has changed. If it's still the same do I need to add potassium sorbate at bottling to be on the safe side?

I started a cherry wine from 2 lb. Of fresh cherries from my tree. And four 32 oz. Bottles of store-bought cherry juice without preservative. It fermented for about 4 days and the SG was getting low so I put I under airlock days and then it stopped at 1.002. I ran into some hydrogen sulfur...

https://doubleavineyards.com/

Thinking about potentially buying some grapes from Long Island this year since I live here. I have access to California grapes (mostly the usual central valley grower brands that are seen elsewhere) but thought maybe Long Island grapes would be interesting to use. I thought about this last fall...