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  1. capablanca

    Most active fermentation, and it's signficance

    10 seconds is pretty normal, I guess. I once had a melomel fermentation which ended in 4 days . Starting brix was above 22. As far as I know, fast fermentations are good and means that things are going healthy, as long as you can control the temperature (faster means more heat) and lengthy...
  2. capablanca

    Extended maceration after fermentation

    Hi all. I am going to get around 140 kgs of a thin skinned local grape type called Okuzgozu, which produces fruity, elegant (and sometimes a bid watery) wines with easy tannins and good acidity. I know that saignée could be a good method for making it a bit more interesting. However, I was...
  3. capablanca

    Homemade vs. Commercial and what I am doing to close the gap

    There is only one aroma enzyme product available for sale locally (for home brewers at least). It is kind of a no name product, so I refrain using it.
  4. capablanca

    Homemade vs. Commercial and what I am doing to close the gap

    It's an excellent topic from which I learned a lot. I have the chance to get grapes from a small but good quality wine producer. Although the wine I produced has been better than many commercial wines so far(at least for being balanced), it is below the complexity and aroma strenght of the...
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