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In my bench test, I found that 2 drops of glycerine per ounce was my preference. It works out to about 8.5 mL per gallon. Not much is required. I have since settled on 30 mL per carboy.

Has anybody back sweetened a grape wine with grape concentrate? I'm talking about the grape concentrate you get in a kit. Chuck

I would "bench test" a couple things. 1. You could try glycerine to improve mouth feel and perceived sweetness. I use 10 - 20mL per gallon. 2. Back Sweeten with a simple syrup (2 parts sugar to 1 part water, simmered to clarity). I use 10 - 20 mL per gallon. If you back sweeten you may...

The way I look at it is that when you bottle it "freezes" the wine in time. Smaller changes occur with age. I typically bulk age reds 1 to 2 years before bottling. Whites about a year. I don't think whites can be aged extremely long term as reds, but I do have some German whites in my...

I use my tap water. I think the rule of thumb is; if it tastes good to you, it's ok for your wine. My water comes from Lake Michigan and tastes fine to me.

Last Spring, I did two carboys of wine with Next Level Oak. On the Malbec, I used a Medium+ toast and on the Chard, I used Medium toast. These wines are nearly ready to bottle. I am very pleased with the flavor profile. This system puts slightly more oak taste into the wine than spirals to...

Be careful not to put too many raisins in the primary. Too much can turn the wine orange. It won't marr the taste but it is an unusual color. Try about one cup to start. Ferment on the cool side 60-70F. Other yeasts besides EC-1118 will help, I use Allegra.

I have found that 3-4 rackings with the AIO gets out all the CO2. I don't whip.

What Jim said... EC-1118 will ferment damn near anything.

Best temperature is 65-75F. A constant temp is good.

@SeniorHobby Sounds like you got it going! Good luck.

For a red, I would say 6 months minimum aging. I generally age mine for a year or more. I rack (transfer) from carboy to carboy every 3 months or so. The first few rackings will leave some sediment on the bottom of the carboy, and the wine gets crystal clear.

You can put a towel over it or just leave the lid on loosely. I typically stir or punch down the grape skins twice a day. 7 to 14 days to see a low reading, but it depends on the temperature. I start to measure the S.G. when the yeast stops foaming in the bucket.

I've had better luck with Riesling juice buckets. I use Allegra yeast and try to ferment at a cool temperature (60-70F) for a longer time. You may need to back sweeten even if you prefer "dry" wines because the excess acid distracts from the fruit flavors.

@WhoZac If you rack (transfer) the kit a couple more times in the space of 6 months or so, you will be much happier with the outcome. Time & patience are your friends in wine making.

I never heard of a poolish. Google is my friend. Thank you, I learned something wonderful today.

You're gonna need a "limber" to tow all your gear! ;)

I picked up two buckets of frozen Pinot Noir must. Each bucket is a different genetic clone. (WADENSVIL 2020 & 777 2020) My question is: Do I ferment them together or separate?

I use vacuum to transfer as well. Use a two hole stopper on the carboy. Connect the racking cane to one hole in the stopper, and connect the other hole in the stopper to the collection jar before the pump. With 3 or 4 vacuum rackings, I find all the gas to be gone.

My wife likes the yeasty smell in the basement, so I don't worry about venting. However, when I make new Kmeta, I have an exhaust fan in the basement window to get rid of the fumes. I use an All-In-One vacuum pump system. The main thing is to have an overflow collection jar/bottle in...