experienced brewer, about to start wine making 79
I did diagnose myself. How I concluded that my headaches are from sulfites is that I don't get the headaches from any other alcohol, I do get headaches from wines with sulfites...
Plastic carboys
A late comment. I have been using plastic ( polyethelene) 25 litre fermenters ( ie 5 gals imp + headroom) for about 15 years. I use them mainly for secondary fermentation...
Fresh Juice mlf needed
MLF (on a Regina juice at least) may be problematic. Most central valley juice sold here in...
Fining with both + and agents
John, RE: Searches: I rarely need to ask a question on this site. I always find a wealth of information when I do a search ... there's more info than one can imagine. I have never...
Non fruit wines
Well I have to disagree on this a bit although I think it is the right idea. Artificial flavors are for the most part the same chemicals that creat the natural...
Saving my red wine
I posted this earlier under the 'drying out my red wines' but I'll repost under a new subject in hopes I can obtain an answer...
To Airlock of just seal the carboy
Hi, This may be a simple question, but google and Jack's website and this newsgroup doesn't seem to have an answer (or I'm a little slow on my searches). I...
First Timer Apple wine
I've always wanted to make apple wine, and decided this is the year. I have one heaping wheelbarrel full, so far. I hope to make 3 or 4 5gal batches. I didn't spray the...
Racking and Aging clarification please
Dave, I may be quite wrong, but I've always considered that the day the primary fermentation is complete as a starting...
Raspberry wine question 250
Most likely. Winemakers need to be careful in the juice processing of raspberry in order to avoid picking up excessive...
Cabernet Kit
On Sun, 19 Mar 2006 10:50:58 -0500, "Crhoff" I wish you were more specific regarding which kits...
Zucchini wine 70
I think the name derives from pectin and haze, I'll check it. Thanks again Darlene, I already have the good luck to be in this most helpful group. I used an SG table in...
This is too easy
Years ago I became interested in brewing and decided to try fermenting a gallon of apply juice. The resulting beverage was nice, but uninspiring. A...
Raspberry Wine Question
I am about to follow this recipe from 'First Steps in Winemaking' by CJJ Berry: 4 lb. raspberries 1...
when to degas 305
I've been making wine for awhile now and there's one issue that always stumps me: when to de-gas. Fairly often I end...
New Winemaker Big Problems
Hello all, I am hoping that you all might be able to help me out. I have made two wines from kits, and one wine from fresh berries. The...
Carboy airlock is spewing foam ,,,advice please quick
I checked th SG this morning of my first batch of wine. I started the whole process with 5 gal of squeezed strained juice from my own Buffalo grapes (no skins no seeds). I...
Wine Kits and Wine Quality
Hello all! I am new to this group, but I am not new to winemaking. I...
when degbutting looks like aeration
Aeration takes place where the wine is in contact with air. If the wine is still, aeration will be slower as the O2 is must diffuse into the wine. If you stir...
Pumpkin Wine: Any tricks 231
Well, mine has been in a secondary for a few days now. Here is what I learned. 1. Use course nylon bag, i used a fine one and it took...
Sparkling wine question
I have done this following Lum Eisenman's instructions, and had good results. Here is the link: Read Chapter 20 for sparkling wines. The amount of carbonation you get does depend on the amount of...
Bland wine kit
I have had very good results with my own grapes and cans of juice (Alexander) and decided to try a...
should I pretreat with bicarbonate 245
That sounds like underripe fruit to me. I had a similar situation to deal with in 1985 with...
Using innert gas in a large head space 360
Ray Calvert wrote "This topic comes up fairly frequently. I would like to throw out two issues I have with using gas to top...
Alternative Technique To Topping Off Wine Crazy Product Idea
I just filed a preliminary patent app which only costs $75 and buys you some time to investigate...
tell me about yeast mutation
Yeast can undergo different changes, which can affect fermentation, in response to their environment. They can undergo physiological changes and they can undergo...
Mead Wine receipe
On 4-13-2006 11:02 AM, Ray Calvert Ray, I think you'd find that 4 lbs of honey in a 1 gallon batch will be pretty close (by my guesstimate, at least) to wine strength...
Getting startedPlease help 181
Welcome to the group. Wine making is amazingly easy and, compared to other hobbies, amazingly cheap. It will cost you from 50 to...
MLF question 332
Jon Gilliam wrote "If you're cold stabilizing to reduce acidity, note that cold stabilization isn't really very effective for that (0.05 TA reduction is about all)." I disagree and I guess it...
Citric Acid Overdone
First recommendation is that there is a meadmaking group. Your question is very valid for the wine making group as mead is just a...
Insane Zinfandel: Starting SG 0.995
Evening all- Just started 35 gallons of wine and have run into a bit of a snag. The 5 gallons of Chilean Zin I purchased hasn't come out of the lag period...
Jumex Nectar
Anyone here use these before? (archived posts only brought up one thread where Jack K and Ben from Honeycreek, said they were good - at least juice...
Canned Cherry Wine
OK, I've just finished my second batch of Tinned-Canned cherry wine, using Jack Keller's recipe. Of course, the day after I put...
Question on Wine storage 103
My own belief is that temperature contol is the most important. The debate about corks and other closures is much more difficult! But, that being said, if you...
Bordeaux Blend 32
One other comment: There is an advantage to having at least one person who does not know what...
Before I begin
I have a plentiful supply of blackcurrants in the freezer, beetroot in the garden, a 1kg. can of Solvino 'Spanish Rich Red' grape juice concentrate and various wine additives...
Removing floating skins from primary technique
How big are the skins? I can see taking a small mesh bag and tying it to the delivery end of the siphon, capturing all the skins...
Wine Kits and Wine Quality
gene Well, the things that can infect your wine will be present in your winery microenvironment to begin with. The...
hydroponic viticulture update
Bob, Last year the vines were less than half the size. This years growth is vigorous. Last year I had powdery mildew. this...
Blackberry port and how to extract juices
I made a blueberry port earlier this year. My suggestions would be to first use twice as much fruit per gallon as you...
Help! funny smell You got Hydrogen Sulfide! 158
Stu Pedaso You have come down with the dreaded Hydrogen Sulfide disease my friend! Hydrogen Sulfide forms during fermentation when there is an excess of Sulfur present on...
Aluminum or Stainless Steel 204
Not exactly. How well a plate of metal disperses heat is a function of both its conductivity and its thickness. A good first-order...
should I pretreat with bicarbonate 244
Thanks to all of you for your input. As always, this newsgroup is a great help. After listening to everything, I decided...
How do you sulfite
Well, here is what I do for 5 gallon carboys: Each rack I add 1-8 teaspoon of potbuttium metabisulfite powder dissolved in a few ml...
Sulfur smell
The most common source of sulfur smell (hydrogen sulfide = H2S) in aging wine is a byproduct of unhappy yeast. Best way that I know to get rid of it is to stir the wine 'vigorously...
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