Search results

I've only used the LD Carlson product.

I added some glycerine to a light-bodied cabernet a few years back. It did improve the weight of the wine. My wife didn't love the finished product-said she could taste the glycerine.

I choose to get only local (Nova Scotia) grapes this year. Great year. Did some NY Muscat, Chardonnay, Riesling, Frontenac Blanc and L'Acadie Blanc. Picking up some Petite Pearl soon. The bladder press has been getting a solid work out. Sorry to hear many are having supply issues - that's...

I'm making small batches of each of these this year. All from local growers. Frontenac Gris Chardonnay L'Acadie Blanc Riesling New York Muscat Petite Pearl

Hello, I fermented at about 70 F until dryness ~ 1 week. Should have pressed off a few days earlier - would have limited tannin extraction. Varietal is a local one similar to Riesling.

I racked mine the other day. Didn't love the flavour - lots of tannin, which was quite strange in a "white" wine. Tried some sugar on a small sample to see if it would improve things...it didn't 🙁

Looks really neat! Do you need to have threaded bottles for them to work or will a "normal" glass bottle work with there? Any experience with longer-term aging?

Very nice!

Agreed. Often a wine or mead really seems to come together with a bit of time - I usually leave mine for a year minimum. Sometimes with time the wine falls apart:(. I recently had a hybrid white that tasted fantastic after a year but essentially died at 2 1/2 years - finished most of it before...

Sounds great! Swapping out the yeast is a great way to experiment with Kits. EC 1118 is essentially foolproof, which is why the kits often use it. EC 1118 is pretty neutral IMO, not adding much except a clean reliable fermentation. I've used BM 4 X 4 for Tuscan-style wines with success - you...

Looks like a healthy yeast cake possibly increased in size by the betonite.

I've been wanting to make a bochet for years. Maybe this winter...

You are on the right track. It's a big water addition. Next time consider pulling off some juice ~ 10% after you've watered back and make some rose. The rose may not be great (high brix and low acid), but you'll have a better skin to juice ratio in your main batch. Remember to add extra...

I've got the same CD too. Mine seizes up unless I grease the cr@p out of the chain. The brutes are great fermenters!

MLF would reduce Malic acid levels, converting to lactic acid instead - can increase pH somewhat. MLF is really a matter of style - great for most reds and some chardonnays. Not generally used with other whites and roses, but there are many that will do MLF on these styles. MLF really smooths...

Thanks for posting. That's a really interesting study. I have also been thinking about flextanks for long-term aging.

I’ve just started using them. Seem fine, and supposed to be ok for longer term aging(depending upon the type-they have several). Floor corkers will cause them to crease and leak, so I had to move to a hand corker.

Agreed - there is danger in moving around glass carboys. I've had a few mishaps, but no serious injuries. I'm using more plastic these days. I also converted a basement fridge to lager beer and cold stabilize wine which is very close to where I do my bulk aging.

@Juniper Hill It isn't that the "problem" has disappeared, it's more that you are causing the fallout to happen and then racking off the results. I meant that I no longer have wine diamonds forming in bottles when I chill them. You are correct, I've gotten the tartrates to fall out of...

Generally been an issue for me with more acidic whites. Disappeared now that I cold stabilize these wines in the carboy.