Search results

I was wondering after my EM is finished and when I remove the grape skins, would it be worth pressing the skins or would draining and squeezing them be as good? I have a small 3 gal press if it would be worth doing.

I saw LP has the blueberry kits on their site again. Pre sales for Nov shipping.

I thought there was advantage to stirring the must two times daily to get oxygen in to help the yeast until it slows around 1.020. During that time the grape skins are getting submerged.

Cool is the Sangiovese variety in the super Tuscan this year?

I love full body and the more tannins the better. Sign me up!

Being new to wine kits, I had some Questions about this upcoming finer wine kits. I saw a video with Matteo Lahm and Matt Pruszynski from 6 months ago talking about the upcoming kits. I assume they are talking about the upcoming kits in August. They mentioned about 2021 harvest and how...

Welcome. I’m north of you, just outside Roanoke. Started wine making 2020 after working from home all year. I started due to a pear tree we have and ventured into doing other various fruits I like. I have now started some different wine kits this year of wine that are harder to find local.

I hear ya. My bad decision was with Jack Daniel’s.. will not go near it to this day and I have a had time with any other Bourbon.

Thank you! My last 5 gal batch blackberry I added 3 oz Hungarian med toast for 3 months but my blackberry is a bold heavy wine and high in acid. I would think this may be the same but no reason that I can start lower and can add more as needed. This did have some added to primary too that may...

As I am planning ahead for aging the Amarone, I have read it may help to oak this during the aging process. I usually use Hungarian med toasted oak cubes on my blackberry. Would this be a good option of oak to use in the Amarone? The kit did have Hungarian med toasted oak chips that was used for...

Great thanks. I will let it sit undisturbed.

I was just worried the raisins and grape skins would dry floating on top.

Must hit 1.020 this evening. The Pectinase was not much for 6 gal only 1.5 g. I added it and placed the lid and air lock on after stirring it good. Now I will just agitate it once a day for a few weeks. I won’t need the primary bucket until my two petite Sarah kits comes in from Label...

I’ll go ahead and add it on my next stirring so it can get started. Thanks.

Yes, I am going to seal up at 1.020 as normal. As far as the Pectinase, the Instructions state to add the Pectinase at step two when wine is at 1.020 and transferred to a clean carboy. The instructions seems to want it off the lees and grape skins removed before adding it. Seems like it won’t...

The wine kit instructions state in step 2 to add the Pectinase package when transferred to a clean carboy at sg 1.020. Since I’m going to do a EM and hold this longer in primary and after it hits sg .998 or lower I was wondering when the Pectinase should be added?Would I just add it after...

He stated in the earlier thread 6 weeks.

My must fermentation temperature is running around 75-77 F right now. Is this ok. We ran into a rainy cool day and my air is not coming on and my fermenting room is 71-72 now. Measured the temp of the must and it is 78F. Is that getting to high? I added a fan and some frozen water bottles in...

@She’sgonnakillme Just verifying EM procedure when I close the bucket. Should I leave the raisins in the bucket too during the EM. Been reading different things on them.

Good to hear that EM really helps the product end result. Not sure what adjusted to EOD weeks 2-4, then every 3rd day weeks 5-7 mean.