| Thread | Last Post | Replies |
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| Stainless steel for fermentation | 29 Jul 2009 13:40 GMT | 3 |
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| Tying in of vertical shoots | 27 Jul 2009 14:18 GMT | 24 |
I grow a few vines in England on the Double Guyot Method.The vines are
quite vigorous as they are on ther own roots.( I propagated them all
from cuttings).I get bud burst in early May,and by end of June the
vertical shoots are past the top wire at 5'.I prune above this wire
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| Catawba Grapes for Winemaking | 27 Jul 2009 00:43 GMT | 3 |
My wife bought me a couple of Catawba grape plants. I will be making a
trellis, etc., but I have a question about using them in wine.
The Catawba wine I've bought in stores always has 49% of some other
grape in the wine, and 51% Catawba.
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| Niagara Grapes for Winemaking | 27 Jul 2009 00:40 GMT | 4 |
I might have enough room for another grape in my city lot. I have
Catawba and Concord right now, two plants of each.
I've read that Niagara grape vines grow fast and maybe too fast, that
they take over a space quickly and like to spread.
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| Secondary fermentation, bottling, temperature and keeping it cool | 23 Jul 2009 19:25 GMT | 3 |
I'm making wine for the first time. I'm using a Cabernet wine juice/
puree (from wineexperts.com). Last week (it's been 8 days), primary
fermentation was completed and I siphoned it to a glass carboy. Now
I'm a bit confused about the following:
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| grape fertilization | 16 Jul 2009 00:03 GMT | 1 |
Is there a standard chemical fertilizer analysis for growing grapes in
the Mid West United States?
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| Hello all! | 14 Jul 2009 16:04 GMT | 1 |
I'm a beer maker looking to learn more about wine. Hoping to get some
good info from here!
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| a ? about sediment after blending 2 wines | 13 Jul 2009 05:10 GMT | 1 |
I need some advice. I had 2 perfectly clear reds from 2006...a
cabernet which was a bit too acidic, and a blend of other reds that
had a higher pH. I blended them to get a less tart wine, but within
1-2 days, I noticed that the blend developed a precipitate. The wine
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| Quick wine made from store-bought concentrate | 12 Jul 2009 08:51 GMT | 10 |
For about a year now, I've been enjoying (what I find to be) some curiously
tasty wine made from Langer's frozen apple juice concentrate. I find it at my
local Safeway grocery store. Being frozen, it has no sorbates or benzoates,
but it's got ascorbic acid, which turns out be a ...
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| first tasting of 2008 vintage | 02 Jul 2009 02:49 GMT | 7 |
I went to a BBQ at my Mom's house this afternoon and I took two
bottles of my 2008 peach and my 2008 blackberry wine.
The blackberry wine was very good, but the peach wine was still a
little raw. Still, the alcohol content was there and the BBQ was a
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