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how accurate is your tilt SG in a vino ferment like that? (Have pondered getting one...) Dig Avante -- my new fav yeast for most reds! Cheers!

channel surfing last nite and happened onto QVC whilst they were selling some vinos -- and the rep said their Moscato was blended with a bit of Chardonnay to lengthen the finish. Hmmmmm.... Anyone done this? Cheers!

Personally dig the Speidels and the Viognier has been my only problem child so far -- and "extra fine" sediment issue was resolved via top racking it to bottling vessel. Cheers!

Talking about post fermentation & bulk aging...

I use stainless dry hopping cylinders. ;-) Cheers!

Is there anything that can be added to a vessel with loose sediment at the bottom to facilitate its aggregation into a more solid/syrup-like format that will be much less prone to return into the vino during racking? (...and sure, racking from the top would be a possible alternative - but for...

Bottling today! There was still a good amount of darkish sediment at the bottom of the 20L Speidel - even after racking it off the bentonite more than a month and half ago -- so I decided to rack it to the bottling vessel via my Fermtec auto siphon rather than using the bottom spigot. My...

Some yeasts can/will produce H2S if they don't have enough nutrients during fermentation. The Renaissance line of yeasts don't produce H2S. I've started using them in many of my vinos. Cheers!

I got mine from Lodi None of my normal online vino suppliers carry it. Cheers!

Well...as it turns out I will be blending a Moscato (high ABV) with a (typical ABV) dry Moscato to temper it out a bit. I did a Moscato sparkler - that turned out great -- but held out the reserve/backsweetener -- and used it upfront in another Moscato along with the reserve that came with that...

As an aside to this yeast and ABV convo -- I recently used Renaissance TR313 for the first time on a Moscato kit and it took it all the way down to .990! That's the lowest I've had ANY yeasts go -- I was rather surprised! Cheers All !

I use D47 for all my hard apple ciders. (tried a bunch over the years and for me it makes the best -- and has a low nutrient requirement - meaning H2S creation isn't very likely). ICV D47 is a wine-making yeast known for its characteristics: High polysaccharide producer Accentuated fruit and...

Have yet to try a Wild Grapes kit! Cheers

I'm curious what folks are doing to clean/maintain their clear tubing used in your wine making operation. My current protocol: Prior to use I rinse with a Star San solution -- then after use, rinse with hot water -- "fling" it a couple times to remove excess water then just store horizontally...

Bravo! Brings to mind...... Cheers

Ugh. That sucks! Sorry dude. Pop something open and drown ur sorrows :-/

do you use a tilt hydrometer or something like it to gather data?

Amen! My wines put smiles on folks faces -- and that's ALL that matters to moi ;-) Cheers!

Getting close to my port creation time! I'm going to be using my FWK Blackberry as the base -- it's dang amazing! (it's been bulk aging for just about 5months...) I'm looking to make (4) 750ml bottles. The current post backsweetening FG = 1.03 and ABV = 12.4% My plan is to add some...

This will happen too!