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I just found that the flavor overall was better after adding the spirits later in this case. Adding spirits during fermentation would require about 15% of the volume of the wine, whereas adding it after fermentation would only be about 10% volume. It is not a huge difference but it requires less...

If you are working with fruit must, then it should be punched down 2-3 times per day (I do only twice). If it is just juice you are fermenting, then leave it be and rack once it's done

Cold crashing does help settle suspended yeast so I find it useful in clarifying wine following fermentation. However, it will only precipitate the super-saturated salts that have a relatively strong solubility relationship with temperature, such as potassium bitartrate. So when making...

Ditto, an absolute necessity. Yes, add potassium (bi)carbonate if desired. Sugar is a great way to balance the wine's acidity as mentioned. No, no, no! Cold stabilization will not work bc there is no tartaric acid in blackberries to precipitate out. And MLF should never be done in fruit wines...

Plus you can't call it a "port" unless it's made in Portugal. This makes for some consumer confusion since the TTB won't let wines be called "fortified" either since it emphasizes the strength of the alcohol. Hence the unloved term of "dessert wine" is used. I make a fortified blackberry...

Wouldn't this depend on the style the winemaker was pursuing? What may seem random to one person is precision to another.

QA23 is a good yeast for gewurtz and will bring out the monoterpines. Keep the fermentation 60 - 65 to contain the aromatics. The cans probably have a suggested process for you to follow. Otherwise, reconstitute as directed and proceed as you would for a normal batch of wine

Yes that is the traditional method for making a port style wine. However, fortified wines (by definition) are fortified with spirits.

Based on the info you provided, I'll chime in. I've made blackberry dessert wines for a few years. The half cup of 80-proof spirits will get the wine into a typical fortified wine range around 20% ABV. No clue how the rum will affect the flavor. It could be good with a touch of caramel and...

I mainly use the sodium hydroxide for cleaning. A10# jug of the solid chemical lasts me something like 9 months. It will absorb water (hydroscopic) over time. I find that when I make a batch of 0.1N soln, I have to fine tune it at the end by titrating a known acid and tweaking the strength of...

I'm an EE too, but I attempt chemistry on TV. You'll get more accurate results using the 0.1N formulation since you can more easily measure a larger volume. You just end up using twice as much. 0.2N means 0.2 molar concentration. Since NaOH is 40g/mole, this means you can make your own soln...

I suggest you ferment them separately like before and be sure to use the same yeast as last time.

Let's use a specific example so it's clear. Say you measure your TA to be 10g/L (this is what my Catawba measured yesterday actually). If I want the wine to be sweet, then I would shoot for a sugar/acid ratio of about 5. This means I would need 5*10g/L = 50g/L of sugar to be added to the wine...

The amount of acid is a major factor in determining the best balance of sweetness for your palate. If you measure the TA, then the ratio of sugar to acid (both in g/L) is a good metric for sweetness. Under 1 is dry. 2-3 is semisweet and 5+ is sweet. This is a good guideline to start with for...

I like the flavor profile from D47 but it tends to stick even under modest conditions of 65F, 21 initial brix, decent pH and sufficient nutrients. It also tends to bleach color a bit from rose wines. Looking for a more robust and capable white wine yeast.

1) the h2o2 concentration always should be in excess. Standard store peroxide is 3% nominally. It is supposed to react with the SO2 to form H2SO4, aka sulfuric acid, which is not volatile and you can titrate 2) haven't seen 0.01N NaOH come in a methanol solution. Wouldn't think it should make a...

Yes, you should wait a day before adding the chitosan. This gives the kieselsol time to work before getting dropped by the chitosan. I'd go with the shop's recommended corks for the corker and bottles you buy. Keeping the sulfites up is important going in to bottling. Once bottled, there is...

Ok, so good news the wine is yeasty and not spoiling. Looks like a nice recipe blend. Then I'd suggest you hit it with a campden per gallon (if you haven't already) and proceed with adding fining to continue settling it. The kieselsol/chitosan combo works well. You could also chill it in a...

Did you end up using EC1118 as Yooper suggests? What is the ambient temperature? What is your current SG? How does it taste? How does it smell? You are looking for off aromas of fingernail polish remover (ethyl acetate) or vinegar (acetic acid). These indicate oxidation and spoilage are...

I'd look at the variable frequency drive electronics to see if they are malfunctioning. Might see if there is a motor repair shop that could take a look at it. I had a single speed Euro30 until the motor shaft broke days after the warranty expired. Its remnants collect dust in the corner now...