Search results

Music, working on cars, fishing, and cooking.

I have four of the Vinters style glass ones. During my last batch, I had broken two in as many days, so I made sure to get double the amount. I've considered getting the Tilt digital hydrometer, but I don't think I can justify spending $140 on something I'd only use for two weeks a year lol.

Ahhhh, my mistake. Sorry about that!

I don't know if it's popular opinion, but I don't use water, as mine is pretty off as well. I've just used wine that's of the same (or similar) varietal. I've never ran into any issues.

My friend is making me a 3-gallon clay pot for me to age some wine in, but needed some dimensions; particularly for the mouth so I can fit the standard 6.5 bung. I've been seeing conflicting measurements, from 1" up to 1.5". Could I just average it and tell him to get the mouth to 1.25"?

Since the mouth of the vessel would be the right size, a regular bung would be able to fit but besides that I honestly don't know. There's a Greek winery in NOVA (Molon Lave) that had a Rosé aged in clay and pine resin; one of the most intriguing wines I've ever had. @Boatboy24 might have been...

Okay, this is a weird one. One of my coworkers asked if I ever made wine like the Greeks or Romans (clay pots). When I said no, he offered to make me a three gallon clay vessel in the shape of a carboy to try. Has anyone ever tried aging in clay pots before? If so, are there any pitfalls I...

USA ITH-20R

That has happened to me way too many times, lol.

Thanks much for those data sheets! I knew that the AMH had the long lag phase, but I totally forgot to check the specs, lol.

The starting SG was 1.102 out of the box, and was steadily fermenting between 68-71 degrees. RJS support told me 1.102 was 'within spec' but said that AMH was a white wine yeast. Besides the GoFerm and Fermaid-K, I didn't do anything additional, which was the main reason why I was so surprised...

I used the Assmanshausen yeast. It had been fermenting for ~3 weeks then just stopped at 1.000, which at that point I threw in the towel. I'll give it a try and keep everyone updated!

Thanks for all the replies! It does have a bit of that Cab Sauv "sweetness" (final SG was 1.000), but planned on getting some glycerin anyways. Would that have any sort of "adverse" reaction if I added the Tannin Riche and/or Complex?

Thanks! Is there anything I need to watch out for or check before I add anything?

I tasted the wine which has been bulk-aging for four months for the first time the other night. It's been aging with 4 oz of bourbon-soaked M+ Hungarian oak cubes. While I get a very slight hint of oak, it tastes like a very diluted Cab Sauv. I did have some issues with fermentation as seen in...

This. They were the only place I could find a particular hock bottle. The total for three cases was $19, but shipping was $48.

I just received an e-mail from MoreWine saying that they now sell FermStart and FermFed, which I've never heard of. Has anyone used these before? Based on their descriptions it sounds like they're "ramped up" versions of GoFerm and Fermaid.

When the wife and I went, our favorites in Sonoma were Ravenswood, Chateau Diana, and a small place called Mill Creek. We stayed out of Napa for the most part since it's a bit touristy but we did go to Castello di Amorosa. Their wines were alright, but the grounds had that "wow" factor.

I haven't but just added that to my watch queue! Thanks!