Search results

Yes, all that makes sense. Regarding riddling and disgorging, I've never been able to figure out a practical home-winery method of freezing that 1 1/2" of the neck of the bottle in order to disgorge the cork with the sediment inside it (assuming plastic corks). Salted ice bath?

I've considered doing this, but I wonder how you deal with the small amount of yeast sediment in the bottle. With beer, I could always pour off the whole bottle into a mug, avoiding the last little bit containing the sediment. But with sparkling wine, you're just pouring a small glass at a time...

Done that, but made the additional mistake of going up to the kitchen to wash some equipment. Only salvaged about two gallons.

Just make sure you wash, rinse and sterilize thoroughly!

Here's a photo of my bag-in-a-box setup. There's a little shield to cover the hole so you don't see the bag itself but I rarely put it on since I'm the only one that sees it down in the cellar.

Yes, but I've been re-using the six I bought for so long I can't remember my source. Amazon has several similar versions. Mine are mylar, but I don't know if that makes a difference. They're so durable that I still have a couple unused out of the original six. I think I "retired" one bag a...

I've been using and re-using mylar bags for years with no failtures. The method I use to make sure that I can get the spigot back out of the bag for re-use is to only push the spigot in up to the first "notch" or "click" or "detent" (whichever term makes sense). Since these are not going to be...

Also, the cantina is often a ground-level, garage-like room with a lockable barred gate across the entire opening, offering full ventilation. You can walk along those streets and easily see inside, with all of the wine-making equipment visible, and in October the aroma is heavenly.

Thanks for reminding me of the source. I'll need new bags eventually.

Yes! That's exactly what it's called, but I still don't remember where I got it, it was so long ago.

That's exactly why I use the bag-in-a-box system and the fustino. I don't use the cardboard box thing. Mine looks like a small plastic wastebasket with a hole at the bottom of one side for the tap to stick out of. I've had this so long I don't remember where I got it.

I've been using those for years, for exactly the same reason and exactly the same way that you are planning. I have also been re-using the bags, even though you're not really supposed to. The mylar is very tough (but not infallible). I've had no disasters or spoiled wine. Just make sure you...

I use something like that, but don't remember the brand. I've been re-using the bags for several years. I only use them for our everynight, not-for-aging wines, and usually the whites, though, but not for any particular reason. I use the stainless steel fustino for the everynight, not-for-aging...

I just checked one of the bottles of TJ's organic wine that had one of those corks in it and it's a 2018, and a bottle of another brand is a 2016, so they must work longer than 2 years. I haven't yet needed to buy any new ones. Maybe the ones that the wineries are using are a better quality, or...

Thanks, you've saved me from uploading the photo I just took. There are several wine producers and wineries that are using the helix cork. Trader Joe's Organic wine line uses them. I've also been able to find several other wine brands that use them. I've been using them successfully for a...

That's interesting. I saw them at the Gator Bowl on what was probably that same tour, and it was the worst thing I've ever heard**. J. Geils with Chaka Khan were the opening act and they were tight but the Stones came on and it was like Amateur Night. They were so "loose" (if that's the right...

For the past couple of years (at least), I've been re-using those bottles with the screw-in corks. Several wine brands are bottled in them now, Trader Joe's organic wine line, for instance. They're easy to sterilize, just like screw caps, seal well and look elegant and "professional". I have yet...

That's a good point. I'll make a note to re-check the SG after I filter this time.

I have already used the fining agents and will be filtering, as I always do. I use these for red wines: Pentek P5 Spun Polypropylene Filter Cartridge, 9-3/4" x 2-3/8", 5 Microns and these for whites: Pentair P1 Spun Polypropylene Filter Cartridge, 9-3/4" x 2-3/8", 1 Micron

I'm getting a final SG on my FW Zinfandel of .996 but my ABV calculator gives an ABV of 13.6%. The starting SG was one of the highest I've ever recorded, at 1.095, balancing out the high final SG. Must be the TDS causing this. Can't wait to find out what those TDS taste like!