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I would like to start a micro- or even nano-winery. I’m a certified organic fruit grower. We started by making ciders for 3 years and for the past 3 years I have been making wines. Right now I'm just using glass carboys and an antique apple grinder/press. I need advice on equipment to purchase...

Let me know if you do again and can use another participant in the buying.......

Thank you, but does it come out of the wine afterwards or does it remain?

Thank you fort his information. Can you tell me how you treated it with ascorbic acid? I have that here and it seems less dangerous than copper to me.

Thank you for that advice. I like less chemicals, too.

I only hesitated because I realized after reading that it has copper in it. We opened the carboy (which we racked on Wednesday) yesterday (Friday). My husband and farmhand can't smell the rotten egg in it anymore, but I think I detect a slight back smell of it.

OK so I can’t fix by adding yeast nutrients now. I’ll go look for the fixing rotten egg smells. I just hope I haven’t lost this whole first batch and have to throw it away.

What’s the benefit of freezing the apples first and then pressing them?

So if I do treat it then this batch is not necessarily lost? I’ll add yeast nutrient tomorrow.

We ground up our organic apples 2 weeks ago, let the juice sit in a pail for a few days with cheesecloth on top, poured it into a 6-gallon carboy and added yeast - had about 9 days of violent fermentation, and then finally did the first racking yesterday. There was a dark, moldy-looking area...

And then I can still add yeast and use it?

I have a small organic farm. Apple & Pear & Grape harvesting has begun. I used my 1910 apple grinder and press to squeeze 7 gallons of juice and was attempting to make an Apple & Elderberry Wine per Jack Keller's Recipe & I've got mold. It said to add all ingredients except yeast. Stir well to...

Thank you, that's helpful advice! Maybe I can also add something about growing the grapes here. I suppose folks always think that's interesting.

A quick question about wine tastings - do you have any advice?

I only have 60+ vines right now, planted in 2019 and 2020. I planted a small vineyard of dessert & dual-purpose grapes (i.e. dessert or wine.) Things like Canadice, Golden Muscat, Summer Muscat Seedless, Summer Royal Seedless, Crimson Seedless, Red Flame Seedless, etc Then I planted a larger...

That was my thought was to refrigerate it. So we tasted most of the wines this afternoon. The Noiret (which had oak chips added in different amounts to different batches) was actually drinkable. The Marquette was acidic and we added 2 tsp of simple syrup to a 1-gallon bottle. It helped but I...

If I back sweeten a gallon jug of each red how much Potasdium Sorbate do I add to each? Will it be safe to drink 48 hours later?

That's good to know!

That's what I figured but I had to ask. Thank you.

If I use a similar If I top off with a store-bought wine, should it be an unopened bottle, or could it be one that was opened a month ago, still corked and is now being used for cooking wine?