Recent content by Pedro_PT

Have you fermented peaches? Apples? Mango? What is your ABV% aim in that kind of wine? How sweet is it?

Over here just before botleing we put up to 62ppm SO2 in white, the botleing process makes it come down to 56ppm in a few days.

Oh! Ok... LOL!!! I know what potassium metabisulfate is! :) 50ppm, in white? Or red?

Sorry, can you explain to me what is camden, and k-meta? Probably here in Portugal we use other names for what ever that is! Sorry im lost in translation!

The yeast you mentioned, ec-1118, is a champagne yeast! Can ferment easy up to 18% ABV

If you wanna make the wine last more, try do what i do at home. Put the corks in boilling water for a few seconds, and then put in on the botle. This isnt the best kind of cork, it falls appart rapidly and allows wide gaz exchages with the exterior air. U can make it better if u drop some hot...

This is a theme i love! Im portuguese! We make the best corks in the world! Madcientist is absolutly right! Use a good cork! Natural cork, not filled cork, not agglomeratte cork, a nice natural portuguese cork. The cork should be 30 to 50mm tall and 6 to 10mm wider than the inside diameter of...

This is a theme i love! Im portuguese! We make the best corks in the world! Madcientist is absolutly right! Use a good cork! Natural cork, not filled cork, not agglomeratte cork, a nice natural portuguese cork. The cork should be 30 to 50mm tall and 6 to 10mm wider than the inside diameter of...

In my wine making experience from over 16°c the grape flavours are lost, they evaporate.

You should try some portuguese red wines from a region called alentejo, and another one called tejo, offenly they have 14 and 15% alcool, and they are tasty, very fruity intense, fullbodyed and.... incredibly smooth!

Preservation! Lasts longer after botleing. And helps intesify the aromas, and fragrancies, just like in a perfum!

There are so many factors!!!!!! Ill try to help you, based on what i read in books, and from experience. So... Red wines usualy last longer than white or rose wines Wines that have contact with wood usualy last longer, becouse they extract woody flavors, but not only that, the wine also recibes...

Temperature is very important! Try and keep below 14°C during fermentation. In the start, when you add the yeast, the must temp, should be between 14and 18, and then, when fermentation really starts, lower it as far as 9°C, the lower the temp the better, carefull, if the temperature lowers to...

Hi! I'm new here but i've worked professionaly at wine making, the thoufest yeasts are the ones used to make chapagne, for a second fermentation in a botle, they endure low temperatures, higher acidity and lower pH, low O2 and nutrient availability, and hi pressure! And of course higher ABV.

Depending on how sweet you would like it, thats when you fortify the wine, stoping the fermentaion. you shoul use a good, strong brandy, about 75%alcool, the stronger it is, the less you use.