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How can I get my wine to taste like a commercial purchased wine? Also, do you recommend adding wine tannin to the carboy to give the wine a dryer taste to the pallette or will it ruin the wine?102
Do I need to add Potassium Sorbate to the wine in the carboy to prevent re-fermentation at some point?100
I have been making wine from kits and fresh juice for about 1 1/2 years. My first batches had somewhat a yeast type taste at bottling. The wine was very drinkable, but the smell and flavor was off. The wine still has these flavors and smell after be99
Im considering placing an order for frozen must but Ive never used this product... 45
Is preservative E223 a common sulfite in wine?41
looking for grape blends (recipes) to help mello wines. We make Cab Sav, Merlot, Ruby Cab and Old Vin Zin. Typically 100% of each batch. Should we try mixing 30% Ruby cab w/ cab sav or with OV Zin...etc??33
what does MLF mean......what is mlf?29
I purchased Zin Syrah Pinot Riesling I wondered if I need to adjust sugar or acid levels on any of these juices I used to buy my juice where they provided the brix and acid levels .... would apreciate input......... Thanks28
Do you have any thoughts on the practice of charging the ullage of a secondary ferm vessel with CO2 as opposed to filling with finished wine or distilled water? Im giving it a try this year. 27
I purchased 18 gal of merlot juice and 12 gal of pinot grigio from bklyn terminal market ,bklyn,ny 11236 from <<company name removed>>. I am a first time wine maker. We were told that nothing needed to be added for fermentation period ex27
We did not test for ph,acid sulphite on day one with the red. how can we do proper measure with kits now that color has started to change to red27
Purchased 23 l pail of your grenache juice on Oct. 8th. brought must to room temp of 75 degrees over a 24 hour period. Dissolved 3 crushed campden tablets into must and waited 24 hours. prepared Lalvin D 47 yeast and added to must. stirred must twi26
when juice from grapes is used to make wine,is there any extra sulfites added, or is it all natural juice.Do they add any sulfites to preserve the juice until it is sold.25
where can I find tips on how much yeast nutrient to use?24
I have an old barrel that I presume was used for beer, (because it says Anheuser-Busch on it) It is in very good condition and I was wondering if it was cleaned and sanitized would it be ok to use for wine? Or would the beer taste come through and ru22
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