Search results

Yes thanks for that. I had the same idea and cranked it up this morning. Merlot is closer to the floor but could that really make a difference?

No, the merlot smells awesome, no issues there. Yes Andrew has been very helpful. But I reached out here for more opinions as I feel quite at home in a state of confusion! I will start with the nutrients first and monitor.

There is a bread thread on this forum that includes some pizza talk. I propose a dedicated pizza thread. What could possibly be better than pizza and wine? I am Italian at heart. But as a member here says: No longer a newbie but still clueless. Me too.

Washington yes. The cab franc is 2020, the merlot is 2018 Red Mt. I added 5g Fermaid O on day 2. Was planning on another 5g, which I can break into smaller doses. Is there any harm in adding more nutrients?

My daughter just finished placing 5 wiener puppies

I picked up 4 pails from WineGrapesDirect, CS, CF and 2 Merlot. Merlot is fermenting quite slowly. Used BDX in all musts. Room temp is 72. Starting SG and @5 days: CS: 1.106-1.028 CF: 1.106-1.022 M: 1.107=1.083 Would you add more yeast? I have EC1118 on hand.

My temperature controlled winter fermentation room

Thanks for the info, which brings up more questions. What are the adverse effects of CO2 besides pushing corks? I would think a little bit of CO2 would help prevent oxidation in the bottle. Does it affect taste? Is there a way to know when it's gone?

Nice explanations. Any guidelines on time to degas?

I have read here many times that wine will naturally degas with time. I'm still trying to figure out how that works. I rack to a carboy, minimal headspace, airlock. If the water in the airlock doesn't move, where is the CO2 going?

Obscursolisphobia: Fear of a solar eclipse Oh wait, you said ellipsis. Never mind...

Helpful info, thanks. So I assume you can immediately taste the harshness of the pressed wine? Or more so with time?

Alright the temptation was too much. I'm driving to Portland this week. My blend: 2020 Merlot, Walla Walla Valley WA (X2) 2019 Cab Sauv, Rattlesnake Hills WA 2020 Cab Franc, Rattlesnake Hills WA I don't have much experience and your journey raises some questions for...

stickman, what yeast do you use and when do you add nutrients? I want to pick up some of that frozen must but don't have enough experience yet to justify the cost.

1.116, 12 days later .994

The more I read the less I know. So then how do you start out? I've been freezing, thawing, pressing, add sugar and ferment.

Tell me more. 3-4 days would be in the thick of fermentation. You remove the berries then?

How long do you ferment the berries in their flesh? The recipe I used says to not ferment the berries with their seeds because the finished product will be bitter. Not so?

The Bill Murray room

Ha, I see, you're trying to get me to answer my own question! Put in all the water and you won't have that problem, junior! Well, everyone here says to experiment. I love a rich, concentrated wine. My first couple of kits I felt like I was diluting just to increase volume, thus thinning the...