Search results

Most of us are using fermonsters or big mouth bubbles for EMs, I have done 7 or 8 EMs so far the longest being 9-10 weeks. I have done these with RJS dried skins the wet jammie skins from WE, CC, and RJS and the all grape packs from MM. They have all been successful with no off flavours. I am...

They sound like Mosti Mondiale Renaissance Unlimited Edition kits. But that is just a guess.

My cellar has no heat control, it varies from 68 in the summer to ~ 48 in the winter, the important part is during the seasonal change it only changes a degree or 2 a week.

If you read the skeeter pee and Dragons blood threads, many use the yeast from a previous batch of wine since those recipes are hard to get going. Also if making a batch of wine from grapes, many will follow that with juice buckets of kits on the skins and and yeast of the grape batch.

Get a brew belt (or a heating pad) to get them started, but once rolling you don't have to worry too much. I start my whites at 70F but after 24 hours move them to my cold cellar, the last one was at 48F, took 2 months but it fermented dry no issues. This is especially true if you are using...

Try sweetening the wine slightly. The fruit flavours require a bit of sweetness to come out. If you still feel it is flat then try adding some acid,

Fruit forward is because it is young, it will change as it ages. Depending on your preferences you may want to consider aging with oak of some sort.

Yep definitely not diamonds, It is a fine, dark red and sticks to the side of the bottle (from lying down aging). It is very easy to decant without any coming over.

I have always found Liebfraumilch is high acid and requires a bit of residual sweetness, but the amount included is way too much. I would add 1/2 to the primary and then use the remaining to add to taste on the finished wine. I would expect about 1/4 of the original fpack would be close.

I find my eclipse reds (and RJS EP ) drop a sediment about 18 months from start, not sure it it is related to my well water or what. Since I typically decant my reds I have not really worried about it, in fact for a lot of them I find the sediment seems to correspond to when they become good...

I have made the other one but not the Classico, may have to try it next

Brian, are you sure the Classico comes with raisons? I was told the Classico was 18L with just the dried skins.

I would think a successful company like Flextank would pony up and become a sponsor to support this community? If that is outside of your budget then so be it but your gorilla marketing tactics are annoying as F@IK. I for one will not consider your products.

Further to Salcoco - Peach is one of the worst for pectin, I do 5 gallons of peach in the late summer / early fall, requires a double dose of pectic enzyme well before you start fermentation and may require another dose when clearing.

I do Cru select whites but Reds are En Primeur for the ones to age and Cru International for the quicker drinking. For the whites I don't find the En Primeur adds any benefit for the money, but then again I don't appreciate a good white wine like I do a red.

I go straight to the .5s on my whites with a mini jet, the wine is well cleared before I filter it though.

Depends on the pipet you get the drop from, but in my lab at work it is around 30 drops per ml for water and like substances. Should give you a starting point.

Agree with Jim, I will do the 16L Selection Series for whites, but for Reds I go the Eclipse or En Primeur series, note they take around 2 years to be really good. For quick drinking reds I go with the 12L kits and a lighter style like a pinot noir.

Trying a bottle tonight, definitely off dry, wife likes it but I am underwhelmed by it.

If your initial SG was 1.150 as you say, the potential alcohol would have been ~ 21% you are currently at about 16%. Although EC1118 is good to around 18% you would have a tough time getting it restarted.