grapeandgranary.com

Thank you for your response. The packets were added in proper order. I went to remove the scum and it sank to the bottom. The wine is a little fizzy./...maybe fermentation is not done after 6 weeks. What is the proper amount of SO2 to maintain while ageing? Do you have a chart factoring in PH? Thank...

Hi John, In making strawbverry wine, I rinsed out my containers with full strength SO2 and did not rinse out the SO2 with fresh water. I now have 100 PPM of So2 (Same reading with viniferm and titrate testing). Any solution available? I added Kleer to 2 gallons of The Strawberry wine and 24 hrs late...

Hi John, I want to make sparkling lambrusco without any sediment in the bottle. My lambrusco is almost done with 2nd fermenting. My friend has a 15.5 Gallon beer keg that has two faucets, a CO2 tank, and gauges. Can this be used as a kegging system for Lambrusco? If so, How would one go about it? Wi...

Hi John, What a great info gathering site for those that are not learned in the fine art of winemaking. Thanks for your help in the past and thanks ahead for this assistance. I am making 12 Gal of strawberry wine. Fermentation went OK so far. Racked it off of the fruit. SP.Gr. is 0.00. Still tastes ...

Hi , I made Pinot Noire wine out of grapes. We used tataric acid, pectic powder,sugar. After removing all stems, and splitting them, I gave them an 8 day cold soak in the refrigerator (40 degrees) With 70-80 PPM sulfite . We adjusted the brix to about 24 with sugar before the cold soak. Next day, I ...

Hi, I made strawberry wine using sugar, yeast nutrient, pectic enzyme, acid blend, campden and strawberries. All went well during fermenting racking and aging resulting in a crystal clear beatiful pink colored wine. just before bottling, I added campden and the wine instantly turned hazy with a rath...