asked:


This wine rack is about 4 to 5 ft tall and can be leaned up against a wall and is made of wood, and the bottles necks are placed into the dowles of the rack, the butt of the bottle is sticking out. Does anyone remember the name of this specific wine rack?

Rebecca

asked:


I was thinking of getting a wine rack for my bar, one that can hold at least 20 no more than 80. Any suggestions? Prefer free standing no wall or table mounts.

Alicia

metalscreamer1969 asked:


i recently started making 1 gallon batches of fruit wine, i use 4 lbs. of crushed fruit, 2 1/2 lbs. sugar , & 1 can of welches 100 % white grape juice concentrate,to add extra body, as some types of fruit lack it! anyway, i ferment on the juice & pulp for 7 days & then rack to a 1 gallon jug for the secondary, i sample the wine at this time & it is just the right sweetness,& just the right amount of alcohol! when i rack again 3 weeks later, it is too dry for my taste,& i always have to add a little sugar when i drink it! is this my only option for a sweeter wine? i dont want to add more sugar at the primary, because it already has plenty of alcoholic kick! a friend that makes great wine from just concentrate, says i should try adding another campden tab. at secondary racking time to kill the yeast & stop fermentation ( i add 1 campden to crushed fruit 24 hrs. before adding yeast to kill wild yeast in the fruit ) he thinks will leave the wine sweeter, any thoughts on this will help

Gregory

asked:


what is the wine rack that is used in neal’s apartment shown constantly over these 3 seasons?

Lucy

asked:


Hello I have a Taylor’s 1960 Vintage port that I am hoping to sell off. However i did come up with a problem. The cork seems unusually loose. I light push is able to move the cork deeper into the bottle. Keep in mind that this bottle has been on a rack cork side down for many years. So why wont it absorb wine and get larger?
I realized I could change the cork, but the point is I want to sell it and it wont be worth much if its opened now would it?

Alvin

asked:


Just getting into wine making, and I made one batch from some wild “fox grapes” from our back field… it is turning out to be OK, though extremely dry… after I racked it this last time,to satisfy my own curiosity, I decided to see if it was acidic enough to react with baking soda, so I tossed some in to the lees, and sure enough, it fizzed a little bit… but it also turned from a deep red color to a navy blue… just wondering what caused the color change

Brent

asked:


I am making my first wine which is not from a kit. I have been following a recipe but seem to be having problems.

I began putting my mushed up cooking apples along with yeast, yeast nutrient and Pectolase in a fermentation bucket with an airlock fitted to the lid. This started fermenting vigourously but then stopped after 3 days. In the hope of getting it to start up again I added the sugar, some citric acid and some more yeast and nutrient. This got it fermenting like crazy for another 4 days before stopping again, which just happens to be the day it’s due for it’s first racking. I proceeded to strain the wine through muslin, as instructed, and put it into a demijohn. I used an airlock on it and hoped it would show some signs of life… but nothing. So I hastily added more sugar, citric acid and yeast (like before), stirred it like crazy and still nothing.
I now believe I have added too much sugar (the sugar sediment at the bottom of the jar is a bit of a giveaway) and I am completely at a loss as to why the fermentation process keeps stopping and what I can do to salvage this wine (if anything).

Any advice from wine makers will be very much appreciated!

Thanks.
In response to the comments about glycol, how does it get used up, and how do I stop this from happening again? Thanks.

Joshua

asked:


I am making an embarrassingly cheap (the cheapest possible, in fact) wine out of grape juice and I was wondering about the process.

Assuming that I don’t have a siphon, can I simply pour the wine through a funnel with a coffee filter on it into another sanitized jar?

The wine (Welch’s grape juice, mind you) is almost done fermenting, but it’s still cloudy. Should I refrigerate it in order for it all to settle or should I rack it and then refrigerate it so that it settles better?

Just give me a decent answer (sans sarcasm) and I’ll mark you as the best. Thanks.

Leslie

asked:


i believe the question says it all. i jsut recently looking into home brewing my own wine. i understand most of the process, except, when a recipe says “let age at least ____ (time)” do you count from the day you finished brewing it, or from the last day you “racked” it??

Carolyn

FRIES FIERS FIRES FEIRS asked:


Hello.

I love wine. When I was 13, i used to find these purple berries and I would crush them and put them in bottles in hopes that they would turn into wine. The berries were probably poisonous. But anyways, I never got to see if it was wine because it froze when I had them in the garage. Also, another bottle exploded all over my room because the cork shot off of it one day.

So, you know how they have all those wine cellars (such as this http://wine-storage.biz/wine_storage/images/wine-cellar-database.jpg) where all the bottles are put on the racks?? Are these bottles fermenting?? Or do they never let them ferment in the glass bottle?

Can someone give me tips on how I can make my own wine in a traditional style without getting too much into the mass production and bucket using methods (that are like cheating) that people use when they buy like a kit or something?

Chad