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Recently I've been reading up on The benefits of adding oak powder during primary fermentation. My understanding is that oak powder during fermentation will not add much, if any, oak taste to the end product but it will improve mouth feel and stabilize color. But I am also wondering if the type...

I have Tramminette in a 6 gallon carboy and in 2 one gallon carboys. None have cleared yet although all of my other whites from this fall have cleared. I did add some tartaric acid in the primary, and did not add any acid to any of my other whites. I also used a bit of bentonite in the primary...

I am not a scientist but from what I can figure out oak powder will help to add body to wine when added during fermentation but it will not add much to the taste of the wine

Vacuumpumpman, could you do a video or describe your bottling tips with the pump?

We had a bottle of what I call "Trophy Wife Norton" (second press Norton) that I made last year, last years Vidal Blanc, last years Chambourcin, and from the kit wine dept., Lodi Eclipse Zin, White Merlot,and country white burgundy style that was a bogo I heard about here last year. Hope I'm not...

I usually have access to various fresh juice hybrids such a as chardonell, Vidal blanc, Tramminette. I wonder though if they (the winery that makes the tawny port that is the object of my desire) use Norton free run juice to make the port since most local wineries make a dark port using Norton...

Anyone here tried a malolactic fermentation with Norton? I have two 3 gallon carboys of it going now that have been in secondary for about a month and am considering it. I also have a six gallon carboy that I made using the skins, water and sugar after the first pressing of the above. Don't...

About the only wine product that my wife likes is a tawny port that we get from Augusta Winery. I would like to try and replicate a tawny port if I can find a recipe and I don't have to age it for ten years in a barrel! Sent from my iPad using Wine Making

Francois, Would you define fine lees as anything that shows up after the first racking if using grapes or juice? Would the first lees from a kit count? Just wondering how to decide what Is "fine" for battonage purposes. Also, to clarify for others, the documentary didn't show if they were using...

I was watching a documentary on making wine in burgundy where they make Pinot noir and Chardonnay. At one point one of the winemakers said that they used battonage solely for the purpose of adding some body to a wine that was too light tasting. Of course they were doing it with barrels, Any idea...

I wrote to the seller as to why they say to boil the chips for 15 minutes and then pitch the water. I thought that was a long time just to sanitize and then why waste what was in the water? Response was that the boiling is to draw out the harshest tannins. So, nothing to do with sanitation...

I was at a winery buying some Norton must the day after it came in and I noticed a bunch of bags of oak powder. I'd swear that I also saw oak powder on top of their Norton must. Does this sound right? Sent from my iPad using Wine Making

I also got the Australian PV kit, my first try making a PV after my first taste of a wonderful PV at a Missouri winery. I did find it lacking something. On the other hand, for a quick drinker I did like the Lodi Old Vine Zinfandel kit. Sent from my iPad using Wine Making

Consider it replied Sent from my iPad using Wine Making

Thanks, I thought that was the case but I wanted to be sure. Also any idea as to whether there is a rule of thumb as to how long one should ferment on the skins in general? Like with whites you ferment in the primary till the sg is about 1.01, anything comparable to that with reds and skins...

First-time user with grapes here. I got some Norton juice and crushed grapes that were all together in one 6 gal. bucket. It looks very thick, almost like it is all grapes but I am estimating that I will get about 3-4 gallons of juice. My question is do I run juice/crushed grapes through a...

What I do with my one gallon containers is to crush up one campden tablet and drop it in the must. I usually do this every other time I rack if I am doing it on a monthly basis. So at first I imight not do it evry other time if I am racking more frequently than once a month. Sent from my iPad...

I freeze them whole in whatever I have available, buckets, bags, boxes, etc. Sent from my iPad using Wine Making

Timely topic for me. I've never ordered frozen juice but I am thinking about getting some. Is it still frozen enough when it arrives (assume it is being shipped halfway across the country) so that I could toss it into a freezer if I'm not ready to start working with it right away? If I order a...

Since it is already frozen I think I would hold onto it and use it for something else. Sent from my iPad using Wine Making