Winemaking process.

I've put to much citric acid in my home made pineapple wine what is a good Alcaline compensate? help please
by chas1966 on July 10th, 2011 | 2 people like this | 3 answers | in Winemaking process

by Anonymous on December 31st, 1969 | no answers | in

What kind of wine is it when its just called grape wine? it seems like a wine cooler.
by charlie brown on November 19th, 2009 | one answer | in Winemaking process

What climates are best for making wine?
by keithold is a prodigal bagger on October 31st, 2009 | one answer | in Winemaking process

Have you ever made homemade wine?
by raylrodr on October 21st, 2009 | 2 answers | in Winemaking process

So I am trying to make some wine. There is a white looking film towards the bottom of the container, and was wondering if this is normal?
by niffij on October 17th, 2009 | one answer | in Winemaking process

What makes a wine natural?
by keithold is a prodigal bagger on September 12th, 2009 | no answers | in Winemaking process

Does anyone have a good recipe (with instructions) for making homeade cherry wine? I'm afraid the recipe died w/ my grandfather.
by Sally on July 17th, 2009 | one answer | in Winemaking process

What is your image of a winemaker?
by keithold is a prodigal bagger on July 6th, 2009 | 3 answers | in Winemaking process

Do you add yeast in the grapes when wine making? or do the grapes produce yeast? how much yeast if we do add that in?
by aicats_k on July 1st, 2009 | one answer | in Winemaking process

Why do sulphites get added to wine?
by Lucan on June 8th, 2009 | 2 answers | in Winemaking process

How do you make wine
by Mr.Troll_has_a_COAT! on June 6th, 2009 | 3 answers | in Winemaking process

Didyou ever make home made wine?
by Colt COAT of Justice on March 9th, 2009 | 8 answers | in Winemaking process

Hi i have made some white wine and its very strong and very dry, and has just been racked off at the end of fermentation. can you suggest anything to make it taste fruitier and give it more body?
by jeffjock on February 28th, 2009 | one answer | in Winemaking process

I think I mistakedly used to much yeast! Is the wine a total loss?
by Anonymous on February 27th, 2009 | 2 answers | in Winemaking process

Can you make wine out of Welches Grape Juice that is any good. I know it CAN be done, but the wine good afterwards?
by Rebelheart on February 23rd, 2009 | 2 answers | in Winemaking process

HOW CAN I ADD BODY TO STORE BOUGHT GRAPE JUICE .TO MAKE A BETTER WINE?
by medium7 on January 2nd, 2009 | 4 answers | in Winemaking process

How do you make the perfect mulled wine?
by tickbox007 on December 5th, 2008 | no answers | in Winemaking process

What is 1 gram of red star pasteur red yeast converted to tsp. amount?
by Anonymous on November 27th, 2008 | no answers | in Winemaking process

How much of 1 gram red star pasteur red yeast is in x-amount tsp.?
by Anonymous on November 27th, 2008 | no answers | in Winemaking process

What is the best method to sterilize large stainless steel tanks used in wine processing? Rick
by Anonymous on November 22nd, 2008 | one answer | in Winemaking process

What percentage of the vineyard must be present in a single vineyard labeled wine?
by Anonymous on October 20th, 2008 | one answer | in Winemaking process

Why would first racking of peachwine have a slight sulfurous odor?Will it go away?...thank you in advance
by yetti1 on September 25th, 2008 | one answer | in Winemaking process

Does anyone here make their own wine? Does it taste all right? Is it cheeper?
by Luc Thiet Thuan on September 20th, 2008 | one answer | in Winemaking process

Can you rack a fruit wine from the secondary fermentation glass carboy into a plastic water carboy that is easily purchased or does it have to be glass.
by gajohn on July 25th, 2008 | one answer | in Winemaking process

Have you ever stomped grapes?
by CarcinomaAngel on June 10th, 2008 | 3 answers | in Winemaking process

Do I drink too much wine? Which is best: A glass per meal? A bottle? (red of course!) or a Litre, followed by a small nightcap of Pinoqachole?
by Orson_Welles on May 8th, 2008 | 8 answers | in Winemaking process

What effects does growing temperature have on wine?
by Anonymous on April 20th, 2008 | one answer | in Winemaking process

A batch of Chardonnay from concentrate ha stopped fermenting after only 3 days, I added energizer, and still no activity. Can I introduce new yeast? Is it possible that I used bad yeast, or the concentrate was bad?
by budaunderbodhi on March 19th, 2008 | one answer | in Winemaking process

I had neglected a batch of peach wine that I had made over the summer. It had been racked a few times, but has been left in carboy for about four months and has developed beads of a thick, viscous, white substance in small areas of sediment is that okay?
by budaunderbodhi on March 16th, 2008 | one answer | in Winemaking process

I miscalculated amounts of sugar when making larger batch of wine than recipe was intended. I believe I used too much sugar for amount of water. How do I adjust?- Do I need to add more fruit if I add more water?
by budaunderbodhi on March 16th, 2008 | one answer | in Winemaking process

How are wine corks printed?
by Anonymous on February 26th, 2008 | one answer | in Winemaking process

How do you print designs on wine capsules/closures?
by Anonymous on February 26th, 2008 | one answer | in Winemaking process

I have made a batch of greengage wine which is superb - it is crystal clear, that is until I chill it in the fridge. For some reason it goes cloudy - If I leave it on the side to get back to room temperature it goes clear again? What is c
by Lucy on November 4th, 2007 | 3 answers | in Winemaking process

What is the different component in white wine and red wine?
by haggis on October 27th, 2007 | 3 answers | in Winemaking process

Elderberry wine with an initial PA of 11%. Had a vigorous fermentation (at 70F) after only two weeks in the must, transfered to carboy and took second PA reading was already to zero. Is this bad? I've never had this happen so fast.
by migorama on September 17th, 2007 | no answers | in Winemaking process

I'm making wild grape wine. I started with SG of 1.095 (day 1), was down to 1.038 on Sat (day 5), I left on vacation and returned Mon (day 7) to an SG of 1.005! I've transferred to secondary. Is it worth it to continue this batch?
by Anonymous on September 3rd, 2007 | one answer | in Winemaking process

Describe the three steps to correctly pouring a glass of wine?
by Anonymous on July 30th, 2007 | 5 answers | in Winemaking process

I believe I added too much liquid pectic enzyme to my peach wine. Is this a problem? How do I correct it?
by budaunderbodhi on July 28th, 2007 | one answer | in Winemaking process

How do I get an accurate hydrometer reading... how much liquid should be used for testing?
by budaunderbodhi on July 23rd, 2007 | one answer | in Winemaking process

I messed up on my amount of water for the first stage of blackberry wine... it's been 2 days since I've added yeast, can I just add the rest of the water now?
by budaunderbodhi on July 23rd, 2007 | one answer | in Winemaking process