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You make a good point though. It was tricky keeping track after the first few sips. If I was to do it again I would of put a label on one of them.

Would stabilizing be the final rack before bottling?

Well he may not even be the owner. Perhaps he was just a new employee. He did go on to explain how they rack etc... I got the impression they do not add wine but it wasn't clear. He said the amount of dilution is negligible if you top up with water. Tbh, I'm not sure why he'd recommend water...

Sorry to hear about your isolation. Good of you to make lemonade with lemons and take up brewing! That's great you nailed the Pinot. Ya I've imbibed with homemade beer from pals and ooo eee it can be strong indeed. If you love the process it sounds like you've made the right decision to push...

Well I'm new to this. And I can see adding water is a controversial subject. I understand that personal feeling as a sort of "purist" leaning. I personally would add water before I added commercial wine. If I had previous homemade vintages I would add probably add wine. Also, I rack down after...

So when they were filled. One with 1, and 1/8th teaspoon of water, they were indistinguishable visually. With that dilution of 1L to 23L, 4~% at the glass level, I could not discern between the two.

I'll give that thread another skim. I did look it over a bit earlier. Seems to be some neat tips. So I tried the taste test. Commercial Chilean Cab / Merlot blend - very yummy. Couldn't tell any discernible difference. The amount of water looks a bit more than if it was wet and allowed to...

I know the feeling as a beginner. Your mind is filled with questions. Mine too. I would recommend buying or loaning a book on wine-making at home. It's nice to have and in conjunction with forums it will prepare you to be critical of what your read online. You may not be doing anything "wrong"...

There are ways I've read to deal with the sulphur or off odors. It needs to be treated before bottling during racking. If I remember right you need to rack back and forth or shake it to aerate the wine a bit to deal with those off odors. And then hit it with sulfite too. I'm sure others know...

You wouldn't need to add more wine to the undiluted glass though. It will stay the same concentration if you add more wine. However, that'd be the most accurate recreation of the two different racking operations.

Haha, touche. Ya that's not worded very well. Maybe I'll try that experiment. Let's do quick math for my case. After primary I added 1 L to top up. At 23L that works out to 4.35%. A quick google gives me 150ml for a serving so that'd be 6.5ml of water. Which is closer to a teaspoon (5.91939...

What's interesting is I talked to a guy at a wine supply and he was saying how topping up with water is fine and that most kits are formulated this way and that the dilution amount won't make any detectable difference. My instinct is to disagree with all the efforts to avoid adding water but I...

Cabernet Sauvignon Fontana

Yep, I've been made aware of this and didn't add it. Thx!

Well said. I'm noticing b/c I left my 1st rack from ferm on the lee's so long (about 4 weeks I think - I added malolactic), that the wine now coming off from the 2nd rack is actually remarkably clear already. *Note: I'm newbie, this is my first batch

So I did that. Wasted a cork bottling for the first time. Takes a bit of finesse and confidence. Didn't want to break the neck of the bottle. But you know, I'm drinking the left over after bottling a 750, and it's not all that bad at all. I got about 500ml+ in a mason jar and it actually already...

Good news, I got a #12 stopper at a nearby supply and it fits perfect. So that's good. I also asked the winemaker there and he said the kits he sells and most of them are actually formulated to be topped off with water during racking for a final 23L and the amount you top off with won't really...

It'd be nice to enjoy some while letting some age longer. Does bottling when it's not entirely clear ok? I imagine it would settle and clear a bit in the bottle?

How do you get that through the small mouth of the carboy?

I see thanks for the insight.