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In summary, the instructions are: 1) Pitch yeast 2) Wait 4-5 days 3) Chaptalize (add sugar) 4) Wait another 6-7 days IMHO, for most yeasts, it doesn't make much difference if you add the sugar upfront vs after a few days. However, with sensitive yeast, too high a sugar level can be bad (why...

Basically, it is taste and alcohol tolerance. If you look at all the wine yeasts that are available, they are optimized for different types of grapes. they enhance the flavor of that type of grape. Same with beer yeasts. Wine yeasts are also intended for higher levels of alcohol. Some bread...

For me, wine in the carboy takes up a lot less space than 30 bottles of wine. Keeps us from drinking it too as it ages the minimum 18-24 months. You can move down to 5 gal carboys to help with headspace issues. That gives you a few bottles to "sample" as it ages.

I used Nomacorc to avoid the wine taint problem. I pushed the cork in to raise the wine level to the neck of the carboy. I then used the corks to bottle the wine.

On Clarifying: On dry red kits I will age bulk age, I skip all the clarifying agents (including bentonite) and sorbate (don't need it if you are not back-sweetening). An RJS super tuscan, after a year of bulk aging, did drop a little sediment in the bottle. Another racking would have helped...

> Do any one have ideas about stabilization Potassium Metabisulfite is what everyone uses to stabilize wine. Can you get that?

>I inadvertently added the susse-reserve bag to primary. At what stage? What was the SG of the juice before you added the f-pack? How many days after pitching the yeast did you add the f-pack?

All In One Headspace Eliminator http://www.allinonewinepump.com/product/headspace-eliminator/ However, you will have to find something to create a vacuum

I reuse screw top bottles for occasions when I don't want to bring back the bottle. When traveling, I will transfer a bottle from the cellar into a screw top bottle, and put a #8 cork in it.

Welcome. I would have done a test run on 1 gallon. Did you check the juice and concentrate to see if they had sorbate added as a preservative?

If the cork is working its way out, you don't have a tight enough fit. Like Tony said, it could be CO2 pushing the cork out. > Does anyone know if the corks being held in place by the caps on the screw-finish bottles will work for longer term storage? It will work for short-term storage. If...

This seems to be a good tutorial on freezing yeast. It says about a 15% solution of food grade Glycerin or Glycerol (not Glycol). http://www.homebrewtalk.com/showthread.php?t=35891 I apologize if there is a rule against linking to other discussion sites.

Thanks. I guess I need to wait 2 years before tasting my kits with skins, with them coming to age in 4-5 years.

Accuracy is only needed at the beginning and the end of the ferment. At the beginning to get a good starting SG. At that point, it is easy to read in the bucket. At the end you need to be able to read it well enough to see that you get the same reading 2-3 days apart. Since I only ferment...

looks interesting. I don't see why it is any better than a silicone vented bung, unless you want the odor removal, or CO2 indicator. Note: You really don't need the CO2 indicator because you don't need a vented bung for primary fermentation of wine. In any case, the All-in-one Headspace...

For Red Wines that are not backsweetened: Primary Fermentation - 1 week Secondary Fermentation - 1 week Stabilizing - at the end of Secondary Fermentation Bulk Aging - 1 year with nature doing the clearing and degassing Then in the bottle for another year.

Yes, but you asked what you could do. One think you might be able to do is dilute it with more raspberries and restart the fermentation.

Good deals (including shipping) are available from the Sponsors: http://www.winemakingtalk.com/sponsors/ I have use Label Peelers, and Home Brew Supply. I have been happy with both. Because of MAP, put the item in your "cart" to see the actual price. You can also see the shipping cost. FYI...

I have 4 batches of 3 gal port kits going, and 3 more on pre-order. I don't want that many 375ml bottles around. So I bottle 8 in 375ml bottles, and the rest in 1.5L bottles. When I get low, I will rebottle a 1.5L into 375ml bottles. When I went on a cruise, I rebottled two 375ml into a 750ml...

Would you reuse the current bottles with another batch of the same wine? If not, then you have to remove the labels anyway.