Recent content by joeswine

Yes it is

Head space can be controlled with understanding the how to recognize the pressure inside verse’s pressure outside the carboy . Timing is everything in wine making , you have the control over the process , racking down is always a good idea . I’ve never topped up , I have control of the process...

So now you can take those those instructions and apply the to 99# of all kits

Usually useing simple syrup 2 quarts in the primary will get you there . However reducing the water level to 5.5 would do the same effect without changing the structure , because it’s a concentrated you can do this. Fact .

Grigio, your PH should be low to let the fruit come forward and the backend clean

Why did you make a yeast starter? Why did you add sugar?

Just stared theses 3 kits for a customer of mine easy , pezzie, they love theses kits they make a good everyday wine .

Ok refresh my memory, what kit are you doing and list the steps you’ve taken .ty

I live in south Jersey, I have carboys for sale , 6,5 s $25 and $20

well, we broke 603k views, not bad for a cellar dweller thread. you know in the very beginning of this thread they considered me a bog, yes indeed :db we came a long way in understanding all forms of wine making this is a truly fun craft. a lot of good wine makers on this forum, thanks to all...

I understand that fully

My thoughts , if you have any doubts about what to do , just follow the directions and all will be well. It’s that simple 🍷

Thanks people , just let the wine play out itself and seen what happens. It’s a great organization and I even poured for the judges, the conversation they were having went from strange to funny , so this is what I got It’s all SUBJECTIVE TO INES OWN TASTE .

No don’t use it as a topper for this batch

I was in Ashville when this took place