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I second the Petit Verdot. Old Vine Zin is also good early.

Tony, My liquid pectin enzyme solution says 1/4 tsp per 5 goal. I don't have a Ta test kit, but I am going to use the Ph results and lower the ph to about 3.4 and taste the results

WV and Tony, I think you both have valid points. Here is my notes on making the elderberry. This was my first attempt at making elderberry from fresh berries growing in my yard. We had a very wet summer also if that matters. Also, I was using a malolactic fermentation in the same room on some...

Gratis, I think you are right. I wasn't able to hit it with pot meta for about two weeks after noticing the problem but that helped. Still, I would see about the bottom 20% of the bottom of the car boys with that stuff floating around and still had some of that slimy mouthfeel in the rest. So, I...

I was told that the reason for soaking oak cubes was to draw off the harsher tannins and it had nothing to do with sanitation

Love the aia

Were you checking ph during fermentation ? I understand that fermentation process affects ph readings

Thanks, I will try that. I was doing the fermentation a small room with a couple of other carboys that were undergoing malolactic fermentation.

I have heard that mangoes can add tannin. I tried it once with pear wine and it seemed to work fine

I put the fruit in a paint strainer bag

I did add pectin when I started, I can try adding more. I got 4 1/2 gallons out of 14 pounds of berries and about 3 gallons of water and the requisite sugar.

Julie and Rich, No green berries or stems. I added 3 gallons of water to the 14 pounds of berries. I didn't have any problem with cleaning any goo out of the bucket, it was just that when I tasted the must it has a slimy feel to it. It has been about 2 weeks since I first pitched the yeast.

I harvested my first batch of elderberry last summer, froze them and started making wine this winter. I used 14 pounds of berries, pored hot water over them after putting them in a bag, added oak powder and chips, and enough sugar to get it up to about 1.085. After 7 days the must was thick...

To answer your first question, adding more sugar before you pitch the yeast will increase the ultimate alcohol content. I think the concept of dryness as you are referring to it though is really a question of whether you ferment all of the juice or if you somehow try to stop the fermentation...

Do you do anything differently with adding sulfite a if you plan to add sugar to make it?

I was told that if I was going to not bottle for 4 or 5 months anyway I didn't need to bother testing. A nearby wine/beer making shop is owned by a chemist and I was told today that he was working on a process that they hoped,would,run about $30.

I'm doing my first batch of Wine undergoing malolactic fermentation. I'm wondering if it is appropriate to add potassium metabisulfite to the carboy while the wine is undergoing a malolactic fermentation?

Can dropping out tartaric acid affect the taste of the wine. I.e., it tastes less acidic after you get the crystals out?

Thanks everyone! Salcoco, do you bottle immediately after adding sugar?

I made a semi dry Traminette last year. I did not intend to make sparkling wine. Some turned out as intended, but some ended up sparkling. The good news was that some of the sparkling turned out great. The bad news was that a few bottles popped their corks, but not all. Everyone loved the...