What might be an idea, is if you post a recipe and method, i would be happy to give advice on improvements to both (if possible)
but to summarise major improvements in wine from the following:
Juice extraction wherever possible (a la Colin Tweed tutorial) so the must is cleaner (unless you need solids for colour extraction)
no hot or boiling water
SO2 for sanitation of must and equipment
Quality yeast, eeking it out if cost is an issue (you cant do this with the yeast compound)
Quality nutrient (i have not yet found a way to do this cheaper.....yet!)
Late fruit addition for fruitier wine
But No 1 reason for good wine, is good ingredients.
but to summarise major improvements in wine from the following:
Juice extraction wherever possible (a la Colin Tweed tutorial) so the must is cleaner (unless you need solids for colour extraction)
no hot or boiling water
SO2 for sanitation of must and equipment
Quality yeast, eeking it out if cost is an issue (you cant do this with the yeast compound)
Quality nutrient (i have not yet found a way to do this cheaper.....yet!)
Late fruit addition for fruitier wine
But No 1 reason for good wine, is good ingredients.
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