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I store all my oak in the freezer. A couple bags of cubes (American and French) as well as spirals. I just dump right into the wine. Never had an issue and I do not worry about sanitization.

Great thanks!

Is this normal for the pack? Just opened a winexpert red velvet kit.

I am going to have to drive up there one day to try them out. Down here near Frederick MD, not too far to drive out!

There are some floating around on the internet. I have seen 2 type primarily. One is brewed like a beer with flavorings to replicate root beer. The others are a sugar/water "wash" with soda extract. I always wondered about just making the soda straight, kegged, then adding everclear...

yea, at least the pH will be a little more protection for oxidation until this sorts out. I will see if I have the potassium carbonate. I see calculations using it to drop the TA, not pH measurements. Using 1g/L Potassium carbonate will decrease TA by 1g/L, would you go this route and...

So this is my first trip with juice buckets and started 4 of them the end of April. I will post numbers below and then I had a couple questions. Bello Chilean Pinot Noir - 6 gallons Initial: pH 3.23, brix 24 - boosted with sugar, TA 3g/L today:pH 3.2, TA 8.25 Bello Chilean Cab Sauv - 6...

They will stay more fruit forward. With my kits unless I have added more tannins or oak during aging they stay on the fruity side. I would give it 6-24 months to perhaps change slightly. If you want to do a home experiment get a juice bucket for your next wine and see if it tastes the same to you.

Count me in.

Sour smell... I have had funky smells from kit wines but it had been just normal aging and fermenting. Brett should be more funky and if allowed to have a little airspace will form a pellicle. Not so much oily...but I suppose it could be early. Plus I am not 100% sure if brett will even...

I have done (among others) the Stags Leap Merlot, RJS super Tuscan, Lodi Cab, and Red Mountain Cab. They are good, but I don't think I would do them again. I enjoy the WE Cab Shiraz, very nice wine. I am re-doing both the Island Mist Peach Apricot Chardonnay and the Green Apple...

I soak in oxyclean and usually all that rinses right off. If it doesn't into the garbage it goes. Usually with my wine/beer orders I add 5-10 ft of extra hose of the 3/8 thermoplastic each time to build up a stockpile.

If you can, ferment them separately, then blend sometime after MLF is completed. I also agree it might be heavy with the PV. Plus you can use the remaining PV for adding to another batch of wine for blending.

I have a diablo rojo on tap right now. It has been there for a month so far, first one. I have it set up with nitrogen. So far so good, I assume like bottles it will take a little aging to make it better, but it has been interesting to pull a glass of wine from the kegerator! Mine are...

I like them both, some obviously better then others. My favorites are Green apple Riesling Peach apricot Chardonnay Ones I would not make again are Anything with blueberry... I think I did the pinot noir. Artificial blueberry is pretty bad Citrus sunshine....this one is horrible. I will...

I have the Speidel tanks. Love them, easy to reach in and clean and very durable, last for many years with proper care.

I had a Diablo Rojo kit do the same thing. I contacted the online site where I purchased it, they in turn contacted the manufacturer and the replacement was sent directly to me. It took a couple weeks but did arrive.

Since Hall is one of my wine clubs I belong to, I have a collection of the Kathryn Halls in my basement. I have not had the gumption to actually open one yet. I find that the Hall Cabs are some of my favorite wines.

Got my most recent club shipment from Bravante winery. Fantastic smaller Howell mountain winery. Case of a mix of these beauties!!

Mine is still in the carboy...hope to bottle in a couple months.