Search results

I also use the French-Rose’-kit from Cru-International. So far have made 4 of them and all came out great. 2 tweaked with hints from Joe and 2 as 5 gallon kits. As jgmann67 mentioned, they come out dry. If you like a sweeter Rose’, I suspect a bit of back sweeting should work. Never tried...

As to the headspace in the carboy, I just give it a shot of Private Preserve inert gas. Plus there is also a slight bit of degassing going on which puts a bit of CO2 in there. Never had a problem.

When I bulk age (9 mo to a year) I use just the Sulfite and no clarifier. Currently bulk aging a Cabernet, racked it two or three times and it is now in a 6 gallon carboy since October. Very clear now with a small amount of sediment at the bottom. Planning to bottle in June.

My Rose’ is out of the primary fermenter and in the clarify stage now (carboy). Did a taste check and the grapefruit and lemon zest came through fine. Spent 16 days in the primary (2 days extra after bubbling stopped). Looks good, smells great and tastes great. Will sit and clarify for...

Joe, will definitely make a couple of the Strawberry fpacs this summer and give that a try. Currently have a Cru International French Rose’ on with 1/2 a Grapefruit of zest, a bit of Lemon zest and 1 1/4 Tbsn of white wine tannin. No ripe Strawberries to be had yet. It is bubbling away...

Just checked my Cabernet Sauvignon yesterday, started August 11, 2018 from Texas Hill country grapes we picked that day. It has been bulk aging in a 6 gal carboy for 6 months now. I added 1 cup of French medium toast Oak at the start of the aging process with 1 1/4 tsp of additional wine...

Will definitely freeze some Strawberries for a few fpacs this summer. Unfortunately for me, didn’t start the Rose’ until Late November. Will set aside enough berries from the Jam making for the wine.

Will start the 2nd Rose’ kit today, a bit of Grapefruit zest, some Lemon zest, a tablespoon of wine tannin, and if I can find any some ripe Strawberries. Joe suggested the Strawberries for my last batch, but couldn’t find any ripe ones. May have to wait for the summer before we get them. What...

I have some sparkling wine on right now. I use Champagne bottles, plastic corks and wire bales. 2 batches done and bottled so far, one now clearing and will bottle next week. I would suggest that you use the heavy bottles, and the wire bales to keep the corks in. I think regular corks would...

I get bottles from friends, soak them in our deep sink in the kitchen in no rinse sanitizer (I do rinse). I then use a single edge razor blade to remove the labels. They usually peel off no problem. I then seal them with stretch and seal (plastic wrap) and put them up. Usually just a few at...

Just put on my 1 gallon Chardonnay sparkling wine kit. Added 1/4 tsp of wine tannin and about 1/8 Grapefruit zest. Have 5 Champagne bottles ready. Have done one of these with no tweaking, but couldn’t resist the temptation to play with this one. I have also taken 1 gallon of my Rose kit that...

Lots of really great tips and methods on this thread, very glad that I found it. I especially like the detail of how to go about tweaking, and the variety of the different wines being made. Thanks Joe

Bottled my Rose kit, got 29 bottles. I had put some Grapefruit and Lemon zest in along with 1 1/4 Tbsp of wine Tannin. Just tried it from the last bottle (some sediment from tipping) and shared it with Wife and Daughter, we all thought it wash very good. Should be outstanding after a few more...

Yes, that’s what I thought you meant. Am using our spare bathroom for the beer and wine brewing, so easy to keep neat, tidy and sanitary. The basic process is to sanitize the area, the equipment, and keep it that way. The monitoring process for additional SG measurements is the major...

Very true, have taken care to sanitize the fermenter and all tools, plus washed my hands of course.

Have my Rose kit in the primary fermenter, very slow fermentation as our temps in South Texas are unseasonably low. Will not be using the usual timing, but go by the SG. Not in a hurry. Temperature in the room is around 67-68 F. Did put a small thermostat controlled heater in there set at...

Getting ready to put my Grand Cru Rose Kit on for the Spring Rose season here in South Texas. Will put in a Strawberry Fpac ala Joe’s instructions and should I put in a bit of tannin?

I would just leave it alone.even if you de-gassed, some C02 will fill that space very quickly.

Just started up a 1 gallon kit (Brooklyn Brew Shop) for making 5 750/Ml of Sparkling wine. Interesting kit, comes with all the stuff including 1/2 gallon of Chardonnay juice. Am trying it with no tweaks on the first run. The instructions are to mix 7 tablespoons of sugar in 1/2 a cup of water...

Just racked the Chablis prior to bottling in 2 days. Had to take a taste, really good. The Grapefruit zest is noticed, but not too forward. Color is a very light golden yellow and even the dregs in the bottom are clear. Added a couple of K-meta tabs crushed in warm water and will let it sit...