Can anyone provide an all-inclusive synopsis of the testing & additives that go into home wine making. A buddy is making 160 gallons [has only made 10-20 gallons, more like KIT WINE making basically...in the past] and I'm making 20+ on the side as well.
Here's how MY MIND breaks this down so far...
Grapes are growing, harvest @ ~23.5+ brix, OR if acidity tanks [ph > 4.5] (correct where I'm wrong!) That means 2 things to test
Grapes get crushed...check what??? Add what???
After that, I'm used to a free and easy ferment w/fruit wines. Check when bubbles go down, fruit stops floating quite so much...hydrometer only...if <~1.010, then rack...
The final format I want to create for the two of us is a spreadsheet listing what to test and when, what to add...and how much.
thanks very kindly!
Here's how MY MIND breaks this down so far...
Grapes are growing, harvest @ ~23.5+ brix, OR if acidity tanks [ph > 4.5] (correct where I'm wrong!) That means 2 things to test
Grapes get crushed...check what??? Add what???
After that, I'm used to a free and easy ferment w/fruit wines. Check when bubbles go down, fruit stops floating quite so much...hydrometer only...if <~1.010, then rack...
The final format I want to create for the two of us is a spreadsheet listing what to test and when, what to add...and how much.
thanks very kindly!
