BarrelMonkey's latest activity

Oh, maybe you want a slightly fuller explanation. This is a wet wine that is flabby. "Tight" does not apply here at all. While it has...

That's not exactly a ringing endorsement. I've found the Kirkland branded wines to be hit-n-miss. The Rose Prosecco is a very good...

It's not uncommon, most likely a film of yeast and/or other microorganisms. They need oxygen to survive and grow, hence they are found...

This thread is WAY out of date. Hopefully I'll have time to review my notes later this week and update it properly. An old thread on...

I bought my champagne bottles from Morewinemaking.com, they are rated at 1.6MPa which is 232 psi... 😳 So far, so good. Rule of thumb...

Absolutely research the pressure that bottles can handle. Champagne bottles can handle the most pressure -- I don't know the figure off...

I thought about using my champagne bottles but might need them later on. I am planning to follow BarrelMonkeys digorging thread one day.

I think you're right, it's most likely the D/L form that is used for acid adjustment in winemaking (unless you specifically want it as a...

When synthesizing any chemical that has two different enantiomers (i.e., has left-handed and right-handed versions), the most...

The difference is stereochemistry; malic acid exists in grape juice as the L ('left-handed') form whereas the D ('right-handed') form is...

Yes, sorbate can certainly affect taste. It is contraindicated in wines that have undergone ML (malolactic fermentation), since it can...

Yes, the one I used was Citrogum...

I like to add sorbate, Kmeta etc during racking but typically do so when about 1/4 to 1/3 of the wine has been transfered to the...

This thread mentions several ways to add products to increase mouthfeel. A turning point for my wines was understanding how to increase...

Yes, stir it in. But also, NEVER bottle straight from a carboy with lees. ALWAYS rack to a vessel where you can add sorbate if needed...