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I put my carboys in the ageing room. It's a large cooled room with 12 foot high ceilings. To close off the carboys when I start ageing the wine; that's after the wine is fully degassed in the carboy. I put a balloon in the neck of the carboy. Then fill the balloon with helium gas till the...

I rack wine twice after secondary fermentation (keep in 5-6gal carboys). After a year or so wine is racked one more time, add SO2 and bottle (oak and TA adjustment already complete before bottling). Maybe check your TA(acid) levels and tannin for taste. If there is too little of one or both...

EC1118 yeast can live until the alcohol percent present in the wine is 20 or 21 %. Your skeeter can restart fermentation if the ABV is lowered through dilution (juice, corn juice, simple sugar) is added to the mix. Why? 1.) sugars and water in your pineapple juice, dilutes Skeeter. 2...

I agree 71B makes a very good country wine. I've used 71B for making fruit wines and Concord Grape wines. Using the 71B yeast they turn out excellent. If and when I use 71B as yeast fermentation, I don't oak the wine, but try to maintain the fruit-forward attributes of the fruit wine and what...

71B is an excellent yeast to make fruit-forward tasting wines. I don't deny EC1118 yeast is good for a stuck fermentation. EC1118 is very good for making a very dry wine or used for the process of making a dry sparkling wine.

It'll add that minerality that some people think they taste in their wine. JK. I wouldn't worry about it, most likely it will settle to the bottom between rackings Then left behind when next racked. Maybe you've discovered a new finning material for wine? :)

The wine example in my original post was produced using yeast fermentation, bottled, and served within 5 - 6 months. Young and fruity.

Maybe a 1/4 cup once fermentation is established. You can always add a little every time you rack the wine, as you think is necessary. I think something similar is sold online as a wine-making tannin additive. Maybe more information can be found by reading one of the online product's ad or web...

I thought, the Marquette was more of a Nouveau Style wine. This based on my experience as to how early some wineries begin to serve their Marquette wine. That, usually the summer season following the previous year's fall harvest. I drank the 2018 Marquette wine in the fall of 2019. It was...

Many of the ingredients can be used in winemaking. Good read. https://www.reversewinesnob.com/whats-in-wine-ingredients-additives?utm_source=rss&utm_medium=email&utm_campaign=wine_ingredients

I've posted the Amazon press in the previous post. I press all of my ferments in maybe a couple of hours. I'm testing the wine at the same time as I press. . lol.. I don't use the straining bag that came with the press. The slats are tight enough. (Maybe that's why I don't have to constantly...

Q: Any reason why this press couldn't be used to press the wet grape skins that come in high-end kits? A: You will have to have cut additional blocks of wood about 6in length or less to allow the press-round to reach lower into the basket. You will need to make additional blocks as the press...

I bought press (link below) and pressed all fermentation of what was originally 300lbs of grape with no issues. I expect the press to last for a few decades if I take care of it with proper cleaning. Grape crushers are available for $100 or less, or I guess you can use the press. I personally...

Get well soon

Oops! I made the correction to the thread. You are correct. Petite Pearl Reserve - Parallel 44 & Door 44 - Buy Red Wine Online

I made a mistake about the name of the place. here is the website https://www.44wineries.com/shop-now/red-wines/petite-pearl-reserve/

I think that we are all learning the best way to produce very good wine with the petite Perl, even the established vineyards are still experimenting. I haven't added oak to the petite Perl. I know a vineyard that oaks in neutral French oak barrels. I can still taste faint hints of oak in their...

Are you sure the Malolactic fermentation finished? The Ph seems low and maybe the malolactic bacteria didn't like the low PH environment? How did you test for the Malic acid content in the wine Before adding and after adding the Malo? The cold crashing suggestion will help with tartaric acid...

The Bourbon will extract the tannins and possible flavors from the wood chips, making an extract. The wood chips will soak some bourbon into the wood. Most likely not enough to give a 5+ gallon carboy enough of the bourbon flavor you are looking for. Try to find a bag of wood chips made from...

I use #8 corks for wines that I will drink within 2 years. I use #9 for wine I plan to age for 3+years. Sometimes I use both, knowing I'll drink some of it now and some later. I mark them differently to know what's what. Easy as a sharpie mark on the top of the cork after it's in the bottle