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Welcome to WMT, foxyrand

Back by popular demand! ... Okay, not really lol. I find that the notes I take on the forum are better than the notes I take in my actual wine journal; so for the benefit of everyone, I've decided to bring this Wine Journal back to life. For good, this time. Here's some of the wines I'm still...

The degasing can be done any time from when fermentation has completed (meaning the same SG reading for 3 days in a row), to never (if bulk aged for 18 months or more). Realize though, that the sooner you remove the CO2, the sooner you'll be adding K-meta to keep the wine protected; the CO2...

Part of it also is changes in barometric pressure.. that's why they have Fill Lines, to keep the water from getting sucked all the way into the carboy.

Only thing I would have done differently was use a food grade silicone over the hot glue

I think there may be a way to do this at home, but it would require some specialized equipment at the value of a few hundred dollars or more, and the specific know-how to use those pieces of equipment. It's more of a winery-scale sort of thing still. I'm waiting for a way to measure YAN at home...

There's another thread on this too :h http://www.winemakingtalk.com/forum/f84/grape-skins-48650/

Bingo... but I see what you're saying, thanks for pointing that out. Pretty sure Brew & Wine supply uses flat rate shipping boxes, which beats most other shipping charges. I bought pretty big packages at the time to make the shipping more acceptable for my situation.. I ended up spending...

Yes, it allows the pressure in the bottle to even out with the atmospheric pressure before it's laid down and the cork to swells

If they were Cab Sauv. I would add them to this batch of blackberry mead I'm planning, but if they're Merlot, well, they won't bring the backbone... Hence the pondering..

Doug could probably get them in, if asked. He brought that WHOLE line in, simply because I asked. More Wine may have them, may not; but Doug is awesome

Where'd you score that at? I'm intrigued I can't remember what the rice is for, but I know it's not fermentable sugars

You'd be surprised about how easily new winemakers with the jitters can get confused lol. These kit manufacturers design these kits so that they're almost fail-less. They 'balance' these kits, in terms of acidity and sugar, when diluted properly, and I'm rather sure they pay attention to the YAN...

You'll be alright. Remember when you added the SO2 though, you don't want to add that too often, every 3-4 months or so. That finer, sur lees, isn't as dangerous to the wine as the gross lees are, so don't panic too much. Sur lees are mostly dead and spent yeast cells, where gross lees is...

I would do what Greg/rendezvous mentioned, without the first pinch of sugar during rehydration. For the first 15 minutes, you want either Go-Ferm or just clean water. Sugar, DAP and other additives can actually interfere with the rehydration process with negative effects. Wait until the 'lag...

I wish it said what kind of grapes they are..

It sounds like the wine could be still loaded with CO2. What kind of juicer? If it heated the juice, it could be a starch haze which you'll need to treat with Amalyse What clearing agent? There are many. Did your correct ingredients happen to include Pectic Enzyme? The scum on top could be...

It looks like you need to leave it alone, honestly. See how it seems like a gradient, lighter at the top and darker/murkier at the bottom? That's it, trying to clear. If you let it sit you'll notice to top, lighter portion will start to grow it's way down the carboy as the darker coloration...

It's all in the life cycle of the yeast. During the beginning of fermentation, the yeast are multiplying and dividing.. This is mostly done in the lag phase, before we even see visual signs of fermentation begin, but successive generations of yeast are still born for a short period afterward...

You could, I guess. But the yeast need oxygen in the first half of fermentation, so that would be more difficult than it needed to be. You'd almost certainly lose some volume of wine out of the blowoff tube, so you'd have to be okay with that too. If it's a kit, just wait for a primary...