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Thsnks for the reply. Is there anything special about doing a syrah? It seems to me a relatively straight forward wine to do especially for a first time must-user. I will be using info here on the forum as well as manuals from morewine. I have heard cabernet can be a bit finicky so I...

I had a couple questions before I buy my supplies (and probably more down the road) 1. I am planning a syrah - 2 must buckets. Brix: 24.0, pH: 3.42, TA: .5 Would you do anything with those starting stats? I will obviously recheck those when I get the buckets. 2. I have read...

I did the kit and used 1 oz of med french oak for 3 months. I really like it with the oak. I just transferred off the oak a few weeks ago, due for bottling soon when I get the chance.

So on this kit I am in the aging stage. The kit comes with a small packet of metatartaric acid which the instructions say to use near bottling to prevent for 12 months tartaric acid crystals developing. My plan is to cold crash the carboy for a few weeks before my next racking to try to...

No not yet. I am at the "aging" step with both my strawberry and blueberry DBs. Added the sorbate, kmeta, etc. The only thing left to do is let clear a bit more, sweeten, and bottle. For the strawberry I did 7# for the 6 gallons batch. And 9.5# blueberries for the batch.

I am looking for a good quality flavoring of both the above. I made some strawberry and blueberry dragon blood and after they have both fermented completely the fruit is much less then I had hoped. I will be backsweetening and I know it will bring out some of the fruit flavor but I want a...

So I have read other posts regarding inert gases and their flow on the surface of a liquid. However even if the gases mix the heavier one would setting on top of the liquid correct? How long do you allow the gas to flow? Do you do a match test in the neck of the carboy to determine lack of...

Thanks for the input. I will ignore it for a few more months and see if it develops a bit more tannic/acidic bite.

So I tasted this kit the other day and I would describe it as flabby. Fruit forward, but not the bite from the acid. It is in bulk aging currently. I started it the end of October. The only extra item I added was 1/4-1/2 tsp of tannin complex. However there is not the acidity I would...

count me in!!

I soak in PBW and that seems to remove the smells from the buckets.

for #1, do you top up during those 3 days? or leave the headspace as is?

Going to be making the jump from kits to frozen buckets soon. Going over the process in my head and want to make sure I have the proper equipment. I am planning on a wineeasy for ease or fermenting and pressing in same vessel. Overall cheaper then a seperate bladder press....but anyway...

So just started this one, however the initial brix was 26 (1.11) . Instructions do not give a starting OG. Also with all the posts on chaptaliztion and adding brandy made me wonder (instructions mention neither) Would you A: leave it alone B: Add sugar while fermenting C: when done...

I have also stopped degassing with a drill bit. I just let the carboy sit for longer and I vaccum rack. Getting close to bottling if there is still the "pffft", then I just vac rack between carboys a couple times during the day and that usually is enough to degass. I agree with the above...

I have done mine by starting with dry yeast and only the sugar/water mixture. Then at peak fermentation dumped in the lemon. No issues thus far!

OK, I will be in the market soon for a press of some sort. I will be moving up to grape buckets and do not want to mess with large muslin bags and hand mashing. Both of the above items will accomplish a press at about the same price. The Wineeasy 30gal, with piston and pump is...