Search results

What can I use to top off my wine barrel I don't have any more wine from the same batch

Thanks

I would say alcoholically in the beginning little sour at the finish. Is it because it's still young?

Pressed my wine on September 25th had it in a car boy for three weeks just racked it into my barrel. I did a little taste test, a little funky taste on the finish. Otherwise not bad it's a Cabernet Cabernet Franc blend. I did sulfate a month ago. Any recommendations?

Do you recommend any specific pH meter

I just purchased some pH strips. Dipped the strip in my wine the strip came up deep burgundy. Which doesn't match any of the colors on the test kit. Not even close. Help!

I happen to like it because of the easy cleaning easy setup and a built in press. Made from heavy duty stainless steel. I just don't think it squeezes like a conventional press. But I think that's the whole idea they don't want you squeezing seeds. I think you get about 5 to 10% less finished...

Yes thank you

Excellent thank you. I did a sulfate treatment during fermentation do I need to sulfate again when it goes into the barrel?

Thank you very much that sounds like a plan

Just got done pressing my wine with the wine easy from blickman. I currently have my wine in demi John's. How long should I keep it in there until I transfer it to my French oak barrel?

Okay thank you should I bother burning sulfur?

It's been stored in my garage dry storage it smells like wine

It's been 3 years since I used my 40 gallon French oak wine barrel I rehydrated it what else needs to be done before I age my red wine in it

I inoculated with ec1118 unfortunately 5 days later after using bread yeast. Hopefully I'm not too late. I don't have a good feeling about this one

So should I leave it be?

What would happen if I just leave it alone? I know dumb question

Excellent thank you very much

How much of the new yeast should I use for 20 boxes of grape