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That’s what I thought about the cooking making it more astringent. I’m going to continue fermenting at 8lbs per gallon. I figure I can always dilute it later if necessary and ferment with more sugar. I’m not sure I’ve smashed them all enough but lots are smashed. Maybe when I press them it’ll...

Yes I did destem them. I put a layer on a cookie sheet and picked through them. This is the first time I didn’t cook them. Not sure if that’s going to be an issue or not. It probably helps extract the color. I also read about the pits have cyanide on them and cooking destroys it. But I’m not...

I'm assuming whole berries. Sounds like a crazy making feat to pit them. I'm sure I used a whole wine bucket when I made last time and it's good. So I have used all 50.3 lbs. for 6 gallons or 6.5. Which works out to the 8 lbs per gallon mark. I decided to not cook them this time so will see...

Well I missed the first order of grapes from the one supplier. He called and said they will be in on Sunday and he has 4 Zinfandel, 2 cab, and 2 of something that has a lot of color and starts with an A. His price was just under $50 a case. If I order from the other place they would be $65 for...

I read that too. I'm probably going to get EX-V as I want a full body red, I can get it from the same place thus less shipping, and it's not mixed with another product, as well as it has a longer shelf life and doesn't require refrigeration.

They sell a mix of Color Pro and Color X. Not sure why it's mixed or how that affects things. X is describes as more course extraction. I'm probably overthinking it and will be happy with any of these choices. Might just have to age longer with certain choices.

They also have CH16 but in a larger quantity. Seems that one is recommended by several people. So many options and no idea if or how much it matters.

I had to google it. It's actually Watsons.ca. They have small quantities of color pro and color x mixed. Which enzyme is best? The mix or something like EX-V?

Unfortunately my freezer is full. Trying to make a liquor. Took me 8 hours to pick and probably longer to clean. Not as thick as when I picked them over 20 years ago.

My only concern was people saying it’s very astringent. But I made some yeas ago and used a boat load. It’s turned out nice after aging for so long. I do wonder if it’s because they cooked the berries. Most recipes are 2.5-3 lbs. I’m thinking those are more of a pink wine not a red.

Well I ended up with 50 lbs of chokecherries after cleaning them. How many pounds per gallon do people use? Most recipes I have seen are around the 2.5 lbs per gallon. Do most people find that to be there correct amount? I found one chokecherry port recipe that has 8 lbs per gallon. Has...

Ok thanks. What about the Wyeast offerings including the malolactic cultures?

I was going to get Lallzyme EX-V straight from them in Canada. Thought I’d try and avoid buying from multiple places. Should I consider a yeast besides RC-212?

Oh it’s back in stock. Not sure what the transit time is to Canada. How important is adding the nutrients for it?or should they grapes have enough?

What’s the difference? Besides the smallest order of vp41 is $250

Does anyone have any recommendations for malo bacteria from Scott labs?

So I picked 4 gallons of chokecherries and might pick a few more if needed. Not sure of the weight. I believe I used almost a full wine pail 20 or more years ago to make a batch of wine. I remember cooking the berries. I was wondering if I anyone has made wine without cooking them? Also last...

I ended up fortifying to 20% abv and didn’t have to sweeten it as it had the right amount. It has been bulk aging. At first it was a little raw but it’s definitely improving a lot.

It finished fermentation and I pressed it in my wine press. It settled out nice and clear. It has a nice golden color. I back sweetened it and fortified it a bit. Should be around 120g/L sugar and 17% alcohol. It tastes ok but not outstanding. A little raw yet. Hopefully the aging will do...

Depends if the stain is organic or mineral in nature. A bottle brush helps for sure. I know I’ll get in trouble for this but bleach soak works on organic just rinse multiple times. You’ll likely need an acid based cleaner for mineral deposits. Even citric acid can work.