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    WineXpert kit goof?

    I do this for white, and red without skins. Reds with skins stay in the Speidel for at least 4 weeks for an EM. Head space is a non issue if you put it under airlock prior to fermentation being complete.
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    WineXpert kit goof?

    For whites, I rack into a carboy as soon as fermentation starts to slow, which is typically within 5-7 days. You can rack back into it later for bottling day as an option, if it's empty at that time.
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    WineXpert kit goof?

    Yep. I own three of them. German engineering, accurate to within a 16th of an inch between all three.
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    WineXpert kit goof?

    Save them for topping up.
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    WineXpert kit goof?

    You most likely made the wine better by shorting the water. I usually need 2-3 bottles to top off a 6-gal carboy. On 30L Speidels the 23L mark is at the bottom of the ring that bulges out, just above the label.
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    Shipping Kits (Label Peelers)

    LP is cheaper, plus you don't end up with packing peanuts everywhere. SHB is still stuck in the 80's with their packaging process.
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    RJS EP Red Trio

    This is good news as we have two of these fermenting at the moment. Thinking of turning one of them into a Bourbon Barrel style red, by blending in a bit of bourbon at some point prior to bottling. Any suggestions from anyone on this?
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    Master Vinter Sommelier Select Made by MM??

    Yes, MV is re-boxed MM.
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    synthetic corks

    According to Morewine.com the premium floor corkers aren't compatible with synthetic corks: Ferrari Floor Corker With Chrome Jaws | MoreWine & Wine Corker - Italian (Floor) | MoreWine This is still going strong after almost 10 years and thousands of bottles run through it, but I don't use...
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    synthetic corks

    Which one did you have, and what should others look for as signs that theirs is starting to fail?
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    Mosti Mondiale Raisins and Grape Skins

    Shins and death sounds less than optimal.
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    Missing liquid

    I've made hundreds of kits. Never noticed any difference in volume before, during, or after fermentation, other than the obvious loss when removing the grape skins.
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    Missing liquid

    Having made them both, the Tuscan is very good from almost immediately after bottling (about 1 year old at that point, by my process) up until 4 or 5 years where they start to fade. Whereas the Rosso Grande is a much bigger and bolder wine which requires at least a couple years of aging before...
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    Missing liquid

    You're only 1 litre short of following the instructions. Your Rosso Grande will just be a bit more Grande. It should take about 5 bottles of wine to top up a six gallon carboy. Racking down to a 5 gallon carboy should leave you just a bit over or under. Have you made this one before?
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    Missing liquid

    Do you recall how much water you originally added?
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    Missing liquid

    Wine. Never top up with water.
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    Shipping Kits (Label Peelers)

    Hi NW Suburbs near the Fox River. You're welcome.
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    Shipping Kits (Label Peelers)

    $23 to northern IL, back in mid Sep.
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    Wine kits on sale

    Don't be afraid to over-oak it as well. within reason.
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