Search results

I'll give them this one. They drove 2:45 hrs. to replace the drum. I always need to add some sugar to red juices to get to my desired ABV, regardless of supplier. The replacement batch is in secondary and still finishing. Any vendor can error, how they fix it is the thing. The fall batch...

I would use a paint strainer bag or cheese cloth. The bags that wine supply stores sell are so fine a mesh that they will probably trap enough CO2 to float. The paint strainer bag should allow enough gas to escape to stay submerged.

You will still need to punch down your cap or submerse your bag to avoid mold

Again, I would allow it to go to dry (.990 -.996) then rack to a carboy. Leave the skins out of the carboy. I just allowed 87 gal go to dry in 60 gal drums. I transferred to carboys @ .992 sg. I'll wait 3-4 days then add the Kmeta (1/2 tsp/carboy). There will be volcanoes. I add 1/8 tsp...

Should be enough CO2 to protect it. I would not degas it but allow enough bulk aging time (6 months or so) for it to degas in the carboy. I finally got patient enough to do that, the results are a much better wine. I would not do that with the skins (SO2 issues). I have frozen the skins and...

My go to red yeast is rc212. My Amarone from this fall is already getting raided. Be patient, I would allow it to go dry in the bucket on the skins.

Here's an irony. Luva dropped off the replacement drum this morning. Had to add 16 lb sugar to get to 1.105 sg.

Here is a timeline of this mess. Luva received their bulk product. They run some measurements on 1000-3000 gal batches. They add acid, sugar, water whatever is needed to get the juice to the desired parameters. In this case someone either miscalculated or misread the amount of sugar to add...

My Hydrometer is fine, 1.000 in 66 F H2O. Luva Bella called and explained that there was indeed a batch error. They are dropping off a new drum of juice tomorrow. Now I am trying to figure out what I can do with 90 gal of watery "wine". I ordered 4...

I added more water to get to 1.105 +/- That gives me 90 gal of "juice". It's fermenting at a feverish pace. It looks like it's boiling, from 1.105 to 1.06 in 24hrs. I still have concerns that it will be a rather thin finished wine. Does anybody know the production process for bucket juice?

I really don't want 87 gallons of port. I have already diluted down to a SG of 1.130. That took the 60 gallons to 87 gallons. Fermentation is well under way. I need to check pH, That much water could have thrown that off.

I picked up a drum of Rapel Casa Rosa red blend from Luva Bella Wed. Siphoned off 30 gal to 2 open lid drums. I noticed the juice was exceptionally thick and thought " WOW this stuff is going to be a rich big wine." I pitched r 212 in one and 71b 1122 in the other. Then I decided to measure the...

I like the mix of wood and metal. I want the wood to take center stage though. Rack In Progress 11 by kevinlfifer posted Nov 14, 2018 at 3:56 PM

https://link.springer.com/article/10.1023/A:1001773916407 Found this, now I need to equate it to commercially available strains.

Oh I didn't read it all, I used the word search feature in Adobe!!

If you open it and splash decant it 3-5 hours prior to drinking, it might help.

They are 6 oz, I believe they are comprised of blueberries, cherries, cranberries. I don't have one in stock right now. I used them in a Fontana kit, added a nice bouquet.

No mention of Veneto except on page 13 for credit for funding the study and a Phd grant.

It's to late now, but what yeast should an Amarone have to be in it's natural state? I used r-212 because I've liked the past results on other varietals.

For the Pinot I'd try adding Aldi's dried berries mix, 2 packs at primary.