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Community Status Updates


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MrCooney

To much wine?
Nov 26 2010 01:06 PM
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oldgrayfellow

status: alive
Nov 23 2010 03:38 PM
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bzac

check out our facebook blog . Winemaking with Zac & Julie
Nov 16 2010 12:59 PM
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rrs18

alive
Nov 15 2010 01:49 PM
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Grafted Grapevine

Nursery Production Manager
Nov 13 2010 12:55 PM
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Wayne Harris

2010 is in the books. Getting ready to Settle and rack the 2010 into long term storage.
Nov 07 2010 02:50 PM
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Bobcin

NC Winemaker
Nov 05 2010 12:18 PM
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Wicked Pigeon

Fermenting on life
Nov 05 2010 09:05 AM
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cavalierhome → Wayne Harris

Yes the spreadsheet helps a lot. Using it can help you either add water and acid to dial back alcohol or add sugar or bring up alcohol. Also since it makes TA adjustments you can see the result of acid additions on a certain volume of must. I use it every year. This year for example all my wines are at about 25 brix. That means almost 15% alcohol too much for me. I try for 13.5%.
Nov 01 2010 08:55 AM
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Wayne Harris → cavalierhome

Thanks for the spreadsheet!. Loved your videos....
Nov 01 2010 08:00 AM
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MikiCab

Pleasanton Wine maker. 40 Cab vines in my back yard
Oct 30 2010 08:40 AM
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Merlin

has not set their status
Oct 30 2010 01:08 AM
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Turtlechalk

Browsing AND working of course... ;-)
Oct 28 2010 02:13 PM
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Secret Potions

Also what is the best way to,starin a slurry for future refence. I may beable to get one from a friend whom just started a cranberry wine batch. Does it need to be used immediatly or can it be stored for a day. if so what are your suggestions?
Oct 28 2010 08:31 AM
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Secret Potions

Hi new to all this blod stuff, But Skeeter Pee has intriged me, wish I had ran across this yeaturday as I racked off pear wine, and wasted a good slurry it looks like..
I want to try this can I start it without a slurry ?
Oct 28 2010 08:28 AM