Search results

I made a juice bucket Montepulciano in 2022, using 4oz oak cubes during bulk aging, but none at primary. The few bottles I’ve opened have been good, but I’m trying to let it age more. This year I’m doing a Brunello and I’m using 4oz oak chips and 2 TBS tannin powder during primary. 4oz cubes...

Is this from a juice bucket? I would assume the YAN would be close, as the SG and pH are usually pretty good. Did you ferment in an open bucket, where the yeast has access to lots of oxygen? Yeast can be stressed by not getting enough oxygen.

Indigenous yeast/MLB work because they have been essentially “cultivated” into the local ecology over decades/centuries. I would not be surprised to hear of failures from any native fermentation outside of Bordeaux/Tuscany/Napa/ etc. I would not consider Long Island in that category. Remember...

Looks good to me. Are you using Kmeta. It helps prevent oxidation.

Nothing will do what you’re looking for. Side note, maybe that’s why your fermenter is not the best choice. I wouldn’t use one if it was given to me for free. Others use them and may have some tips for sediment-free racking.

I would refrigerate it. Throw in a dose of Kmeta. Putting the airlock on will restrict oxygen access, you could be at risk for issues if that stresses your yeast. Also you won’t be able to add nutrients at the 1/3 sugar depletion point.

Yes. It’s why I highly recommend getting a refractometer. You only need a few drops so I give the must a good stir, then drop a few drops onto the refractometer. It’s less accurate once alcohol generation starts, but good enough to know when to add nutrients at the 1/3 sugar depletion point, or...

I buy no wine supplies from Amazon. I support my LHBS’s and Morewine, when I can’t find an item at the LHBS.

You might also try wetting a paper towel in vodka/Everclear and carefully wipe the inside of the carboy neck.

My late uncle gave me a liberty dime a few decades ago. He was an avid golfer and had it, or maybe was given, a laser welded old-style metal golf spike on the back of the coin. It’s now a ball marker.

That’s an impossible number. Did you mean 0.900 (not physically possible), 0.990, or 0.999? It’s best to report SG to 3 significant digits.

Probably not. The SG is just a function of how much water you use to reconstitute. Those kits might not include extras like the more expensive kits. Such a oak chips, skins, etc.

Welcome to WMT! a. Sulphite does not cause a bad hangover. Some people are sensitive to sulphites, but as I understand it, that is a relatively small population. Sulphite is good protection from bacteria, wild yeasts, etc. that you won’t be able to see. e. It’s not necessary to correct acid...

Welcome to WMT! If your lucky enough to live near wood lines, wild blackberries are free and make a decent wine/port, as well as being something you can blend into red grape wines. I’ve never tried blending into whites to make a nice summer cold sipper.

So these are called S-type airlocks, looks like the letter S. If you take one in your hand and fill it with water, the water level in each chamber will be at an equal level. When you attach that airlock to your carboy you will immediately see an increase in one chamber, and a decrease in the...

22 Brix should give an ABV well over 10%. Are you using a hydrometer to measure the SG? Or a refractometer, which will yield erroneous results as alcohol in the wine will distort the refraction of light.

Keep the temperatures down to extend maceration.

I dunk the stopper/airlock in vodka or Everclear then insert the stopper/airlock while giving it a turn. Hold it in place for 1-2 seconds. Then check the airlock level to see that a positive pressure is maintained. Rarely have I had a fit so bad that I’ve had to try a different stopper. Taping...

Malolactic fermentation in the wine is sometimes referred to as a secondary fermentation. It’s better to be specific and say an MLF fermentation, rather than imply it.

Bubbles in the airlock tell you nothing. The only method is to run a test. Personally I just give the bacteria a month and then rack and add Kmeta. I have no idea if any of my wines actually finished, never started, or finished MLF successfully or not.