Craft Forum / Winemaking / Brewing / Winemaking / February 2010

I know that you can't ever definitively state the characteristics of
wines as there are so many factors and subjective noses and palettes
on the subject.  Saying all this, does anyone know of a resource which
attempts to list norms, usual values or recommendations of acid levels

Im an experienced home fruit wine maker and my usual wine is Braeburn
apple. I've never had a problem making this and it always turns out
exceptional. Recently I decided to move sideways a bit and make wine
from Granny Smith apples. All went well until a fews after I bottled

I am just about to buy a parcel of land planted with a number of
untrained table grape vines. I want to replant part
of the land with wine grapes trained on trellises. I was made aware
that if I remove the old vines I would need to

http://news.bbc.co.uk/1/hi/world/americas/8520980.stm
A dozen French winemakers and traders have been found guilty of a
massive scam to sell 18 million bottles of fake Pinot Noir to a
leading US buyer.

Here is a link to a homebrew blog based on the experiences of my
fiance and I.  We brew quality beers and fruit and herb wines from a
tiny efficiency apartment underground, dubbed "The Bunker".  It shows
tutorials and recipes from our favorites.   The first post is even

I have a Chard kit wine which seems to have a harsh sulphur dioxide
taste. Its now a month old and I had hoped it would dissipate.
Short of pouring it from demijohn to demijohn, has anyone any other
suggestions.

Several of my fellow amateur Arizona wine makers and I are forming a
club. Our first meeting is scheduled for February 13, 2010 in Tucson.
Let me know if you're interested in participating. I may have a seat
available for anyone interested in carpooling from Mesa or Phoenix.

Hi to all,
I have a wine which is now 1.5 years old, however due to poor
misjudjement the alcohol content in it is  quite low. The taste is
good and there is no apparent spoilage. However, the lack of alcohol

I have been drinking a 2006 Regent( a European hybrid developed for
early ripening in cool climates ) red wine recently and have been
amazed at the difference temperature makes.My mini vineyard is in
Herefordshire,in southern England,and whereas I have been making some

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VinoEnology.com is a website that offers unique online Winemaking
Calculators and provides tools to promote and market your Business,
Property, Products, Wine Jobs and Services for Free!!!
VinoEnology.com is the World's Leading Wine Industry Solution for

I wanted to let you all know about a website I put together that
calculates common additions to wine and juice -- it's at http://wineadds.com
My goal is to make it useful to both home winemakers and professional
winemakers alike.

I made plum wine for the first time this year from a plum tree in my
yard it is extremely acidic and not pleasant to drink.
Does anyone have any suggestions on how to remove some of the acid
from this wine.

I'm about ready to start my first batch, but was concerned about the
quality of my tap water.  I will be using spring water in the wine
itself, so that isn't the concern.  I was wondering, however, if it
was even safe to use my tap water for cleaning the equipment and