Search results

I highly doubt I becoem that good to mentor others. But we'll see :h That's perfect advice.I'm gonna do that. Today I checked the bottles. It's very hard to see the inside since the color of he glass is green. But I think there are some lees at the bottom. I think i bottled too soon. I read...

I bottled my wine that night. It wasn't perfect. I mean i was flustered and confused and scared at the same time. I was stressed. I tried to do everything you fine people told me. I guess i could do 90% of the work correctly. I don't say 100% because sanitization is not easy. Once you need to...

You mean once i soak it and cork the bottle, there is still a chance for the cork to develop mold? Sorry for being a noob, but by pure water you mean boiled water, right? Also should i sanitize the bottles with potassium metabisulfite as well? or should i use sodium? in case I clean the...

I've bought new bottles. They look kinda delicate so i'm kinda afraid they might explode during corking or boiling for sanitization. I'll keep you updated. Also regarding cork sanitization with sodium metabisulfite, wouldn't the taste of sodium get into the wine if i keep the wine bottle...

I found someone who sells potassium metabisulfite which I thought it's impossible to find here. Since I have two containers (10 litre and 6 litre=4.5 gallons combined) would it be too much to add 1/4 tsp k-meta (potassium metabisulfite+acid citric)to each container? should I again wait before...

Thanks a lot for your informative response. I'm very grateful for finding this forum:) I won't try the oak. It's too late tbh. I'm pretty sure last night the weather was very cold because when I went outside today the water surfaces were frozen. I'm not even sure if the malolactic...

Great info as always. I decided to buy it from this guy I found on the internet. He sells toasted oaks. I don't have oven so I can't do it by my own. Hopefully he made it in a sanitized way and I don't die from aging my wine for a month with oak pieces. The weather is getting very cold...

Should I buy toasted oaks and add them to the wine or is it too late? Yes I should create a box. You are right. Thanks a lot

I take my word back. Almost impossible to do that in my country. Can't find SO2 powder, Malolactic bacteria and perfect yeast in case I need it. Also many other things which I probably don't know about yet

It's because the pipes that lead to the radiator is in my room and since the pipes are hot , they make the room warmer. Ok. Thanks a lot. 🙏 I'll update the result at the time of bottling

I'm at a point which I have no idea whether to keep the wine outside or inside. I have put my wine outside in the balcony for 8 days now. I tasted it(weather changes from 6 Celsius to 15 Celsius). It doesn't taste good tbh. Not like vinegar but not the way i thought it should. I highly doubt...

it's been there days and palm of my hand still aches so much. I can't move my fingers. I have to save money to plbuy grape pressor/crusher.

Great advice. Thank you In the guide to red wine making guide you sent me, it says that for the secondary fermentation you need to add ml bacteria . I have no idea how where can I buy this in my country. It's already the third day after the racking. Can secondary fermentation happen without...

Thanks you so much. My question is how do you guys control the temperature? Do you have a specific refrigerator that keeps the temperature at 70 f? Current weather temperature of my country is 22° and the best room temperature I can get is 23-25 with opened windows.That's it.

Awesome. I'm gonna drink it then. It took me more than two hours(maybe 3 hours) to press it with the zipped bag. I hope it's not oxidized!?! Next time I'm gonna save money to buy grape crusher to do the pressing.

I saw no bubbles when i installed the airlock so I topped it up. It leaked when I moved the glass but at least I won't be worried it gets oxidized. Thanks I have about a glass of wine left which I don't know what to do with. I guess I should throw it out. Is it drinkable?

Thanks a lot Great information as always. Thanks a lot I'll read it as the second fermentation is going on. I posted the picture. The temperature in the room is 29 centigrade btw

Urgent. Is this headspace enough for the second fermentation ?

i forgot to ask another question about the pressing and pouring the juice itself inside the carboy. Since I haven't used a yeast, do I still have to do this? Doesn't the second fermentation need the grapes,skins and seeds ? I mean if I filter it to a carboy by using that bag I told you people...

Thanks a lot. Thank you so much for giving me hope. :b