http://groups.yahoo.com/group/makingwine/ Discussions about wine making at home Mon, 09 Nov 2009 15:09:07 GMT abandonedpimp http://groups.yahoo.com/group/makingwine/message/10253 http://groups.yahoo.com/group/makingwine/message/10253 Good morning fellow winemakers. I have a question that I am needing some help on. This year I got 6 gallons of Foch and 6 gallons of frontenac. I am doing Mon, 09 Nov 2009 00:11:17 GMT Mark Brown http://groups.yahoo.com/group/makingwine/message/10252 http://groups.yahoo.com/group/makingwine/message/10252 Thank You ... From: Joe O'Neal To: makingwine@yahoogroups.com Sent: Sunday, November 08, 2009 10:27 AM Subject: Re: [makingwine] Honey wine Here is a copy of Sun, 08 Nov 2009 15:28:18 GMT Joe O'Neal http://groups.yahoo.com/group/makingwine/message/10251 http://groups.yahoo.com/group/makingwine/message/10251 Here is a copy of my Mead Made Easy article... might help you if you have any problems or questions Sun, 08 Nov 2009 02:13:20 GMT brownmflyer2001 http://groups.yahoo.com/group/makingwine/message/10250 http://groups.yahoo.com/group/makingwine/message/10250 Well I am getting ready to start my next batch of wine.Went out got some honey about 15 pounds of it. So I can make me some honey wine (mead). I have had it Sat, 07 Nov 2009 16:45:08 GMT Angelo Mulla http://groups.yahoo.com/group/makingwine/message/10249 http://groups.yahoo.com/group/makingwine/message/10249 but how will the angels get their share??? It is my opinion that the evaporation that occurs in a barrel is as important to the finish product as is any other Sat, 07 Nov 2009 06:35:43 GMT David Warner http://groups.yahoo.com/group/makingwine/message/10248 http://groups.yahoo.com/group/makingwine/message/10248 Make Superior Wine with the 21st Century Solution to Wine Maturation. Flextank oxygen permeable vessels replace oak barrels for passively aging and softening Mon, 02 Nov 2009 00:33:29 GMT Angelo Mulla http://groups.yahoo.com/group/makingwine/message/10247 http://groups.yahoo.com/group/makingwine/message/10247 Thanks Terry. Perfect answer. Angelo ... From: Terry Rayner To: makingwine@yahoogroups.com Sent: Sunday, November 01, 2009 2:48 PM Subject: Re: [makingwine] Sun, 01 Nov 2009 22:53:27 GMT David Harkness http://groups.yahoo.com/group/makingwine/message/10246 http://groups.yahoo.com/group/makingwine/message/10246 Do you have any experience with this seller? http://www.ebeehoney.com/raw5gallonhoney.html ... -- Regards, David Harkness [Non-text portions of this message Sun, 01 Nov 2009 22:48:46 GMT Terry Rayner http://groups.yahoo.com/group/makingwine/message/10245 http://groups.yahoo.com/group/makingwine/message/10245 Here's an answer that was posted on the Scott Labs site: Bentonite binds and precipitates enzymes. Do not use bentonite and lysozyme simultaneously. If you Sun, 01 Nov 2009 22:28:40 GMT Angelo Mulla http://groups.yahoo.com/group/makingwine/message/10244 http://groups.yahoo.com/group/makingwine/message/10244 How long does the breaking down of cell walls by lysozyme take? Does Bentonite affect this? Angelo ... From: Terry Rayner To: makingwine@yahoogroups.com Sent: Sun, 01 Nov 2009 15:00:55 GMT Terry Rayner http://groups.yahoo.com/group/makingwine/message/10243 http://groups.yahoo.com/group/makingwine/message/10243 I'd leave it for a couple of days at ambient then move it for cold stabilization. Terry ... From: dba1954 To: makingwine@yahoogroups.com Sent: Sunday, November Sun, 01 Nov 2009 13:04:46 GMT dba1954 http://groups.yahoo.com/group/makingwine/message/10242 http://groups.yahoo.com/group/makingwine/message/10242 24 hours ago I added bentonite and Super Kleer KC (kieselsol and chitosan) to a Pinot Grigio. Will the wine clear if I started to cold stabilize it (~30f) or Sat, 31 Oct 2009 21:45:56 GMT Terry Rayner http://groups.yahoo.com/group/makingwine/message/10241 http://groups.yahoo.com/group/makingwine/message/10241 Wayne, keep in mind that wine is all about balance not about a specific set of parameters. A very ripe harvest with lots of flavour can handle a lower TA and Thu, 29 Oct 2009 20:49:28 GMT dba1954 http://groups.yahoo.com/group/makingwine/message/10240 http://groups.yahoo.com/group/makingwine/message/10240 Is there a prefer (target) TA/PH that one should shot for with a Merlot? If you could completely control both what would you want to see? Wayne Thu, 29 Oct 2009 20:45:58 GMT dba1954 http://groups.yahoo.com/group/makingwine/message/10239 http://groups.yahoo.com/group/makingwine/message/10239 Electronic Ph meter .