JOIN NOW

Live Chat Homepage

Filter:AllOpenResolvedClosedUnanswered
Making Chambourcin WIne – Do I need to Malolactic Fermentation the batch
OpenLonnie Davis asked 1 month ago
24 views0 answers0 votes
Back sweetening II
AnsweredDave asked 6 months ago • 
101 views1 answers0 votes
Live Chat Instructions
OpenDave asked 6 months ago • 
146 views1 answers-1 votes
Leaving the lees behind for Malolactic fermentation
Answeredoldguy asked 6 months ago • 
136 views1 answers0 votes
Oak vs No Oak
Answeredwignall.d asked 6 months ago • 
119 views1 answers1 votes
Phenol question
AnsweredNick Parker asked 6 months ago • 
121 views1 answers0 votes
Pinot Noir Grapes
Answeredgibbsynj asked 6 months ago • 
118 views1 answers0 votes
Spontaneous Fermentation vs Cultured Yeast
Answeredoldguy asked 6 months ago • 
120 views1 answers0 votes
Testing my must or grapes
AnsweredLee asked 6 months ago • 
126 views1 answers0 votes
Phenol question 2
AnsweredNick Parker asked 6 months ago • 
114 views1 answers0 votes
Balance in wine?
AnsweredLee asked 6 months ago • 
131 views1 answers0 votes
Last Call for Questions?
ClosedDave asked 6 months ago • 
105 views0 answers0 votes
Acid adjustment – theoretical and practical!
AnsweredDan Tortorici asked 6 months ago • 
120 views1 answers0 votes
Back Sweetening
Answeredoldguy asked 6 months ago • 
137 views1 answers0 votes
Thanks everyone and special thanks to Pat Henderson!
AnsweredDave asked 6 months ago • 
105 views1 answers0 votes
Ask Question