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Winemaking | Forum profile
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Forum profile page for Winemaking on http://www.foodbanter.com.
This report page is the aggregated overview from a single forum: Winemaking, located on the Message Board at http://www.foodbanter.com.
This forum profile page summarizes the general forum statistics such as: Users Activity, Forum Activity, and Top Authors, which are reported in either a table or graph below for a given reporting time period.
Additional forum profile information for "Winemaking" on the Message Board at http://www.foodbanter.com is also shown in the following ways:
1) Latest Active Threads
2) Hot Threads for Last Week
Warning: These statistics are generated using 'best efforts' and can experience delays and reporting errors at times. Please note that such statistics do not constitute a forum's popularity and/or exact posting volumes at any given reporting period.
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Posting activity on Winemaking:
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3 Months
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Threads:
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9
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12
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101
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Post:
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10
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15
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259
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Winemaking Posting activity graph:
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Top authors during last week:
user's latest post:
TA in deep red wines
Published (2009-12-23 09:31:00)
Thanks will try that out. A number is easier to read then a colour shade.
user's latest post:
TA in deep red wines
Published (2009-12-21 04:02:00)
fishziblu wrote: Hi I've just bought two tests to measure TA in wine. However both tests rely on a colour change of the liquid . Due to me having a very deep red wine, I am unable to measure when the transition, even if I dilute it 50% with water. Is there any other method?, or should I abandon the TA test altogether and relay on taste for acid content? No don't abandon the test. It is really quite easy if you have a pH meter. The...
user's latest post:
looking for juice recipies
Published (2009-12-19 23:57:00)
old orchard 100% juice was on sale the other day and I was thinkking of making a plonk. then someone offered some grapes, although not enough for a big batch, so I am considering making a batch part fruit, part juice. someone got a conversion table to determine how much juice equals how much fruit?. I.E. I have maybe 10 pounds of fruit and want to add juice to make a 6 gallon batch...
user's latest post:
looking for juice recipies
Published (2009-12-20 08:50:00)
Old Orchard's web site says 8oz is considered one serving. If you DAGS one serving of fruit is a cup or 8oz of real fruit. I suppose with that and Keller's recipes I would base a recipe on a one for one by volume for wine, ie. one gallon of juice to make one gallon of wine. Of course the SG, acids, tannis, etc should be adjusted for winemaking. http://www.oldorchardjuice.com/juicefacts.htm...
user's latest post:
looking for juice recipies
Published (2009-12-20 23:13:00)
On Dec 19, 4:57*pm, Tater wrote: old orchard 100% juice was on sale the other day and I was thinkking of making a plonk. then someone offered some grapes, although not enough for a big batch, so I am considering making a batch part fruit, part juice. someone got a conversion table to determine how much juice equals how much fruit?. I.E. I have maybe 10 pounds of fruit and want to add juice to make a 6 gallon batch... You will get somewhat...
user's latest post:
Calculating additions on your...
Published (2009-12-16 07:55:00)
Attention hipsters, calculating enology additions on your iPhone or iPod Touch just got better (and cheaper.) WineAdds.com is now sporting an iPhone-optimized version that was built to look, feel and behave like an app. It runs in your Safari browser, so you can bookmark it to your home screen and launch it like an app. And since it's running on the web it's free. Check out screenshots of the iPhone-optimized site at...
user's latest post:
TA in deep red wines
Published (2009-12-22 23:58:00)
On Dec 20, 10:02*pm, "Paul E. Lehmann" wrote: fishziblu wrote: Hi I've just bought two tests to measure TA in wine. However both tests rely on a colour change of the liquid . Due to me having a very deep red wine, I am unable to measure when the transition, even if I dilute it 50% with water. Is there any other method?, or should I abandon the TA test altogether and relay on taste for acid content? No don't abandon...
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Latest active threads on Winemaking::
Started 5 days, 18 hours ago (2009-12-21 04:02:00)
by Paul E. Lehmann[_7_]
fishziblu wrote:
Hi I've just bought two tests to measure TA in wine. However both
tests rely on a colour change of the liquid . Due to me having a very
deep red wine, I am unable to measure when the transition, even if I
dilute it 50% with water.
Is there any other method?, or should I abandon the TA test altogether
and relay on taste for acid content?
No don't abandon ...
Started 6 days, 13 hours ago (2009-12-20 08:50:00)
by Spud
Old Orchard's web site says 8oz is considered one serving. If you
DAGS one serving of fruit is a cup or 8oz of real fruit.
I suppose with that and Keller's recipes I would base a recipe on a
one for one by volume for wine, ie. one gallon of juice to make one
gallon of wine. Of course the SG, acids, tannis, etc should be
adjusted for winemaking.
http://www.oldorchardjuice.com/...
Started 6 days, 10 hours ago (2009-12-20 12:23:00)
by Paul E. Lehmann[_7_]
fishziblu wrote:
it is my second go at making wine,and i've noticed that after the
first fermentation,the ph increases. When i crushed the grapes my
reading was 3.4, however on my first racking the ph has gone up to
3.9. Is there a reason for this? Should i check the wine more often? i
have added some tartaric now. During the time it spent with a high ph
could it spoil itself?...
Started 1 week, 6 days ago (2009-12-13 20:25:00)
by Paul E. Lehmann[_7_]
spud wrote:
Have a Pear Melomel that I bottled like a dumby while a bit cloudy.
It's now cleared nicely but of course there's fluff in the bottle.
I'd like to re bottle it. Thought about opening the bottles and
siphoning into a carboy to let it settle then bottleing. Another
thought was siphoning directly into bottles and recorking.
The benifits of the former is it'll ...
Started 1 month, 3 weeks ago (2009-10-30 18:31:00)
by Doug[_1_]
Tom -
I am a member of a club, and we have had discussions about this from
time to time. I'm not a lawyer, but I don't believe the law on this
is cut and dried - if nothing else, it will vary from state to state.
However, I don't believe that disclaimers, waivers, etc. between
members of the club would be of much use. The exposure here would be
the potential liability to a third party,...
Started 1 month, 1 week ago (2009-11-15 19:57:00)
by Bruce[_5_]
I print my labels on plain paper and use a Q-tip to brush a little milk
on the outer edges of the label. They stick well and come off in a
flash with warm water. Not fancy but very versatile and quite quick.
Shane wrote:
Just wondering what people are using to stick homemade wine labels on
bottles.
Thanks
Started 1 month, 1 week ago (2009-11-15 01:11:00)
by Paul E. Lehmann[_7_]
KCWine wrote:
I have a high acid Vidal wine from this falls harvest which has a TA
of .80 and PH of 3.15. I just pulled it from the garage fridge where
it was kept at 40 degrees for three weeks. It has been sulphited and
is completely dry. Is there anything that can be done at this stage
to give the wine a less bitter taste?
Actually, the numbers do not seem all that bad. ...
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Hot threads for last week on Winemaking::
Started 5 days, 18 hours ago (2009-12-21 04:02:00)
by Paul E. Lehmann[_7_]
fishziblu wrote:
Hi I've just bought two tests to measure TA in wine. However both
tests rely on a colour change of the liquid . Due to me having a very
deep red wine, I am unable to measure when the transition, even if I
dilute it 50% with water.
Is there any other method?, or should I abandon the TA test altogether
and relay on taste for acid content?
No don't abandon ...
Started 6 days, 13 hours ago (2009-12-20 08:50:00)
by Spud
Old Orchard's web site says 8oz is considered one serving. If you
DAGS one serving of fruit is a cup or 8oz of real fruit.
I suppose with that and Keller's recipes I would base a recipe on a
one for one by volume for wine, ie. one gallon of juice to make one
gallon of wine. Of course the SG, acids, tannis, etc should be
adjusted for winemaking.
http://www.oldorchardjuice.com/...
Started 6 days, 10 hours ago (2009-12-20 12:23:00)
by Paul E. Lehmann[_7_]
fishziblu wrote:
it is my second go at making wine,and i've noticed that after the
first fermentation,the ph increases. When i crushed the grapes my
reading was 3.4, however on my first racking the ph has gone up to
3.9. Is there a reason for this? Should i check the wine more often? i
have added some tartaric now. During the time it spent with a high ph
could it spoil itself?...
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