Search results

By adding the 18 pounds to each, what was your total yield of wine per bucket? Also, did you add the same varietal to each bucket?

Doug- I think I'm gonna try and add grapes to the juice buckets as well. The way the Carmenere is turning out its gonna be tough not to do another batch. Been into malbec lately so those 2 are what I am leaning towards, at least as of this week!

Thanks Pam for sharing your experience and the advice- much appreciated.

I thought about that, just wasn't sure if there were any necessary precautions to take. Also, I was trying to take the simplest approach possible- add the appropriate acid amount, wait a yet to be determined amount of time based on others expertise, add Redulees, wait and then rack. Trying...

I have read that ascorbic acid and another dose of Redulees may clear up this H2S odor completely. Has anyone used ascorbic acid and Redulees to clear up an H2S odor and if so, in what dosage, time frame of ascorbic acid prior to addition of Redulees etc. Thanks!

Carmenere has become a household favorite for my wife and I- we have bought a lot of commercially produced Carmenere over the past 9 months. Can't wait until mine is bottled!

Heather- I am really liking the Carmenere I did. I will probably bottle it in March. I also did a Barbera last year which is progressing but the Carmenere is better. Was your zin Chilean or from CA? I'm kicking myself for not doing a zin this past fall so that may be on my short list this...

I am currently aging a Carmenere from last year, it is coming along quite nicely. I want to try something new this spring so a malbec, cab or maybe a syrah. Have you ever done a cab franc? I thought of possibly a bucket of cab franc for blending.

In know it's only January but single digit temps and below zero wind chills here in the north east have me already itching for spring, particularly making some spring time wine! Has anyone given any thought as to if/what they will be making? Anyone doing any Chilean juice? My plan is to...

Thanks Tony, I'm glad French oak has proven to be successful.

Thanks for the response John. For the over oaked Merlot, I used 1 medium plus American oak spiral for 4 weeks. It was just too much for my taste and never really faded over time. It kinda spooked me a bit about adding oak. Thats why I took it real easy with this batch but I can add more if...

My thoughts exactly, with my over oaked Merlot I used American medium plus in spiral form. For this batch of Sangiovese I added 17 cubes which from what I have read is equivalent, or close, to 1/2 ounce.

Has anyone used oak on Sangiovese? Just curious as to toast levels, French/American/Hungarian etc. I just added 1/2 ounce of medium toast French oak cubes to 5 gallons of Sangiovese. A rather small amount but I over oaked a Merlot last year so am real hesitant to make the same mistake again...

Quick update- Mlf finished up and I added Redulees on Thursday evening, waited 72 hrs and racked last night. The Redulees seemed to mostly clear up the odor completely but there is still a faint sulfur smell present. Is there anything else I can do to get rid of the odor completely?

I racked my Chilean Carmenere last night and took a taste. Starting to come around very nicely. My wife had a taste as well and was surprised over the difference some time has made to it. Alot of the bitterness is fading and a nice flavor is starting to come through. This was one of my first...

Ok, thanks guys. I'll adjust post-fermentation. Thanks.

Hi all- I was wondering if its ok to add acid during fermentation? I was making an acid adjustment on 2 juice buckets on Sat. to het my T/A to .60-.70 and ran out of tartaric acid. I was able to make half of the adjustment prior to fermentation kicking off. Can I just add the additional amt...

Ok, cool. I currently have limited carboy space so was hoping to just ferment to dry and transfer to glass once fermentation is done. Glad others have done so with no adverse consequences. Thanks!

I realize this has been discussed before but I can't find seem to find a thread that discusses it. Does anyone ferment juice buckets to dry and then transfer to glass once fermentation is complete? Thanks!

I'm a little late to the discussion by I have been using a Nesco dehydrator for a few years now mostly making jerky and drying Chile peppers and fruit for the kids and wife, they love the apple chips lightly dusted in cinammon. Mine has no timer but still a great machine. As for the smoker, I...