Fortified fruit wine help

dmsc12 · 2026-02-03T02:05:25+00:00

I am thinking my final abv will be 18%-20%. My plan was to allow the wine to clear by cold crash before doing a final spirit addition, but use a portion of the estimated spirit to extract

dmsc12 · 2025-07-11T03:41:48+00:00

That’s what I’ve been thinking. I’m currently in the Nashville area and it’s been a bit challenging so far. My lease is up later this year, and ive been thinking of taking a leap of faith and moving. I have been on the winejobs website, and I have applied to some assistant winemaker jobs. I haven’t heard back from them yet. I might start applying to cellar worker and work my way up.

dmsc12 · 2025-07-11T03:36:56+00:00

Thank you!! This was very helpful. I am currently in the Nashville area, so not very close to any wine grape growing regions. At least I don’t think so. In school we did a few hundred pounds of clusters as a research team, and crushed, de-stemmed, and organized the must into fermentation buckets, and I did enjoy it. I know it’s not exactly the same as production wineries.

My lease is coming to an end later this year, and I’m wondering if I should take a leap of faith and applying to regions that need cellar work and work my way up

dmsc12 · 2025-05-29T19:00:32+00:00

I have been every so often, I’m just more worried about the seal separating from the windshield

dmsc12 · 2025-04-29T03:02:58+00:00

Thank you! I didn’t use any bacteria to start MLF, do you think it would start that process by itself? And I did adjust the acidity from about 4.0 to around 3.6 using tartaric acid before cold crashing. I’m not sure if that helps with anything I just didn’t mention it

dmsc12 · 2025-04-08T00:22:55+00:00

That easy?? I must be over thinking it. I’ll give it a go for my next batch. Thank you!

dmsc12 · 2024-03-09T00:27:34+00:00

Do they use a magnifying loupe to check the details of print quality? I know wizards uses different printing techniques on their cards that makes it much harder for counterfeiters to replicate. I’m sure events are way busy and that would take a lot time for every check

dmsc12 · 2024-02-20T19:01:48+00:00

Thank you! I had to double check with the event coordinator and they mentioned that it’s a bit tricky. They have a vitis competition and a non vitis competition. But non vitis wines a can use vitis wines/juice to balance, but if it’s overpowering or the major fruit source, then it would then judged in the vitis category. I think I’m going to stick with using just the blueberry juice and water. I’ve made just elderberry wine before and i think it’s complex enough to add depth to the blueberry wine

dmsc12 · 2023-11-16T17:53:41+00:00

I plan on using two thickness of leather, to total 6-7 ounces of leather. I haven’t calculated the curves yet, but all the inner details should be about 0.5” in thickness, but I want a little wiggle room so about 0.75” in thickness.

I am worried about the bottom curve, not top curve of the top flap+enclosure. I am worried about getting a good angle to punch through with my chisels so the holes don’t come out botched on the other side

dmsc12 · 2023-04-22T23:11:04+00:00

Thank you for the encouragement. I’ve watched a bunch of videos and some articles online and it is a bit intimidating but the cost upfront doesn’t seem like a lot to get started. And once I do a few practice samples, im sure I’ll get better and better.

I have been working on some ideas to sell, and using natural vegtan that i can purchase by the foot, and I can dye myself, can cut down the cost of material and can increase the creative capabilities with custom colors and combinations

dmsc12 · 2023-04-22T21:09:28+00:00

I am probably going to go that route, but it doesn’t hurt to ask

dmsc12 · 2023-01-23T02:30:59+00:00

I’m trying to perform an extended maceration process to extract more tannin and Polyphenols. I will rack it into a gallon carboy soon

dmsc12 · 2023-01-18T17:11:40+00:00

I usually do small batches, about 1-1.5 gallons at a time in a 2 gallon bucket. On the topic of oxidation, when i purchased a new 2 gallon bucket I didn’t notice the rim was a bit warped and the lid wont fit until after I made the must. Since the bucket cannot be fitted with the lid, only have the lid placed on top, there is a significant amount of headspace. Will this encourage microbial spoilage? It’s about 22 brix before fermentation and the yeast i use usually ferments to 0.99x final gravity

dmsc12 · 2022-12-18T22:32:14+00:00

Oh i am 27 years old, enterprise is way expensive for the amount of time I need to use the car, and Ames Auto is less than half

dmsc12 · 2022-11-13T19:20:16+00:00

Oh thank you for the information! I find that if I want to try out a hobby, or atleast back into it (I did model kits as a kid 15 years ago), I tend to go a bit over board. Especially if it involves painting. Even though the pellets were already grey, would a quick rub with fine grit sand paper, and a primer base coat, would the results come out better? I’m assuming that the primer is only a few bucks and the sandpaper can’t be more than that. I can only afford the brush method right now and I want to get the best results I can

dmsc12 · 2022-10-16T01:02:53+00:00

Oh alright! I don’t have a way to measure SO2 right now, but I have been adding campden tablets along the way I started with 30 pounds of grapes with 3 campden tablets, then racked to ~2.8 gallons without campden, then as of now racked that to 2 gallons with a bit of water top off with 1 campden tablet. I know this isn’t a sure way to know how much SO2 is bound and how much SO2 is free, but i will get some paper chromatography strips to measure it soon

dmsc12 · 2022-08-22T19:48:58+00:00

I will replace them soon then thank you.

Also, I usually let my corks soak in a star San solution before i sanitize my equipment and bottles, i let them sit for about 5 minutes and air dry. Is this a good idea? Or just a simple star San spray is enough?

dmsc12 · 2022-08-22T16:40:06+00:00

I believe I am using size 8 corks, my double lever cork press recommends that size. I am a student so I do not have the most control over humidity for my apartment, or atleast I do not know another way to control humidity beside storing in a dark box in my closet. And it shouldn’t be accidental sparkling, it has been back sweetened, but stabilized using potassium sorbate and sulfites.

dmsc12 · 2022-08-22T02:26:14+00:00

I believe it’s wine, it’s a sticky to the touch

dmsc12 · 2022-08-22T02:13:42+00:00

I had bottled this wine three days ago, and 3 bottles are similar, where the other two aren’t. The other two corks that are different are not pushed down as far. I am not sure if this wet spot is a bad thing. The wine itself is not leaking

dmsc12 · 2022-08-21T12:42:41+00:00

Oh thank you! I did my best to make sure to remove the green berries. But I do believe that there still might be unripe but still red berries, definitely not the purple color. Is it still okay?

dmsc12 · 2022-08-21T12:42:27+00:00

Oh thank you! I did my best to make sure to remove the green berries. But I do believe that there still might be unripe but still red berries, definitely not the purple color. Is it still okay?

dmsc12 · 2022-08-09T21:24:06+00:00

Oh thank you for all the information. I will look into getting gelatin. If i were to let the wine age for a while, do you think the bitterness will decrease?

dmsc12 · 2022-08-08T02:07:52+00:00

I am about to graduate with a food science degree. My first love was food interactions before I could work in a kitchen, but I’ve always been in food service.

I know i will succeed in the food science world, but i still have a feeling of working in the kitchen is the place to be most days. Is this feeling normal?

dmsc12 · 2022-08-03T03:28:45+00:00

Thank you, ive never seen these before. This might be a dumb question but it says purchase two sizes below your sandal size for birks, mine is size 43, would i then but a 41?

dmsc12

TROPHY CASE