Recent content by joene92

Thanks! That's what I was planning to do, but I suddenly didn't feel very secure about it.

Dear all: I was wondering about the following thing: Oak flavors will mellow over time. So, would you consider it to be a good idea to overoak your wine slightly (e.g., leave the wine on the oak chips for about two-three days longer after you have decided that it's good to go) so that the...

Thanks again for the reply. The juice looks clear and thin so I'll go for the grapes. Unfortunately, there are no merlot grapes available in my area, only a variety of table grapes. I don't think it should be too hard to get muscat grapes, which are sold as table grapes in my area. I wouldn't...

Thanks for your reply! Juist a quick question: Given your concerns over blending grape varieties, would strong English tea be a better way to add tannin? I'm not too keen on buying tannin powder.

Dear all: I have made some wine in the past, and now I'm looking to restart my hobby.This is the wine I was thinking about making. Do I miss any ingredients? Do you think it will pan out enjoyable? I'll be making a 1-gallon batch. The basics: My local store sells pasteurized Merlot...

Thanks for your tips. I have stirred the must 4 times in the past 24 hours and the smell is gone.

Hi: I have a batch of red wine going on with grapes from my brother's garden. I have absolutely no idea which variety, but I assume that they are some variety of red table grapes. I crushed/destemmed them and washed them in tap water. I cleaned my fermentation bucket. Afterwards I rinsed the...