Description:
The tasteful art of making wine.
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Much improved flavour from bottling
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I am confused about the processes of maturation that occur from bottling.I recently transferred some 2006 red wine (Rondo,a German hybrid) from a 5litre glass demijohn to 75cl bottles.On sampling the wine on the immediate transfer,it was so disappointing that I was thinking of replacing these vines next year with more reliable... more »
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Wine Labels
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Just wondering what people are using to stick homemade wine labels on bottles. Thanks
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High Acid Low Ph Vidal
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I have a high acid Vidal wine from this falls harvest which has a TA of .80 and PH of 3.15. I just pulled it from the garage fridge where it was kept at 40 degrees for three weeks. It has been sulphited and is completely dry. Is there anything that can be done at this stage to give the wine a less bitter taste?... more »
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Social host responsibility
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For those who belong to a Beer / Wine Club only. How do you take the responsibility off the host if a member had to much and/or had an accident? Is there a disclaimer that you may have to prevent a lawsuit? Any info on this? Any form you use? Does the club have to be official? What if its a "social club with no officers etc..... more »
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time between primary fermentation and pressing
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This is an odd question but due to some extraneous circumstances, I may have to delay pressing the grapes after primary fermenation (after sg is below 1.0). How long could one practically wait before pressing and beginning secondary fermentation? I am in Pennsylvania and this appears to be an Indian Summer type of fall.... more »
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Reisling Juice
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I went to make a Pyment this evening. The Reisling juice had an OG of 1.022. I was expecting something much much higher as in the range of 1.050 to 1.090. Does 1.022 seem right to you or were my expectations high? I am a Mead guy and this is my first Pyment. Dick
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Anybody know if this is good or bad?
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I have a demijohn of wine which I added finings to. The next day, a large pink leathery wine mosnter had grown on the surface and has been there for a few days now. The monster, as I said looks moist, leathery, has tendrils which descend down into the wine, and almost looks alive. The wine appears to still be cloudy and hasn't even begun to show signs of... more »
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